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Deliciously baked Potato Gratin with layers of creamy potatoes and cheese

Ruth’s Chris Gratin Potatoes

Ultra-creamy gratin potatoes with a crisp, golden top that's easy to prepare and budget-friendly for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream Can substitute with half-and-half mixed with butter
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese Grate fresh if possible
  • 1 cup shredded Monterey Jack cheese Grate fresh if possible
  • 1/2 cup grated Parmesan Grate fresh if possible
  • 3 tbsp butter Use unsalted butter to control salt
  • 3 cloves garlic, minced Fresh garlic for bigger flavor
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg (optional) Subtle flavor; try a pinch first
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and butter the bottom of your baking dish.
  2. Layer the thinly sliced potatoes in a large baking dish, overlapping slightly.
  3. In a bowl, whisk together heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg until smooth.
  4. Pour the cream mixture evenly over the potatoes and press down gently.
  5. Sprinkle cheddar, Monterey Jack, and Parmesan on top and dot with butter.
  6. Cover the dish with foil and bake for 40 minutes.
  7. Remove the foil and bake an additional 10–15 minutes until the top is golden and bubbly.
  8. Let the gratin rest for a few minutes, then slice and garnish with fresh parsley.

Notes

For a time-saver, slice potatoes on a mandoline. If the top browns too fast, tent foil loosely while baking. Consider adding a teaspoon of Dijon mustard or thyme for extra flavor.