Go Back

Ruth's Chris Gratin Potatoes

Creamy, golden, and perfectly browned, these gratin potatoes are the ultimate steakhouse-style comfort food.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American, Steakhouse
Calories: 514
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs russet potatoes, peeled and thinly sliced Slice thin and even for best texture.
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan
  • 3 tbsp butter Use unsalted butter for better salt control.
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional) For added flavor.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat oven to 400°F. Grease a baking dish with butter.
  2. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30–60 seconds.
  3. Pour in heavy cream and milk, then whisk in salt, pepper, and optional nutmeg. Heat until warm but not boiling.
Layering
  1. Layer half the sliced potatoes in the baking dish. Pour half the cream mixture over them.
  2. Sprinkle half the cheddar, Monterey Jack, and Parmesan on top.
  3. Repeat with remaining potatoes, cream mixture, and cheeses. Press down gently.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake for another 20 minutes until bubbling and golden.
  3. Let rest for 10 minutes before serving, then garnish with parsley.
  4. For extra browning, broil the top for 2–3 minutes.

Notes

Time-saver: Slice potatoes using a mandoline or sharp knife, soak in cold water to remove excess starch. For flavor variation, stir in chopped chives or crispy bacon before baking.