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Delicious scalloped potatoes baked with cheese and cream

Ruth’s Chris–Style Scalloped Potatoes

Creamy, cheesy comfort with browned, golden edges, this dish is perfect for holidays or weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
Dairy
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1½ cups shredded Gruyère cheese
  • ½ cup grated Parmesan cheese
  • 3 tablespoons unsalted butter for greasing and dotting on top
Seasonings
  • 2 cloves garlic, minced Fresh garlic gives bigger flavor.
  • 1 teaspoon salt Unsalted butter helps control salt.
  • ½ teaspoon white or black pepper
  • 1 pinch nutmeg (optional)
  • Fresh thyme or parsley, chopped (optional garnish)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. Arrange half of the sliced potatoes in an even layer across the bottom of the dish.
  3. Whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg in a bowl until combined.
Assembly
  1. Pour half of the cream mixture over the first potato layer and sprinkle half of the Gruyère and Parmesan on top.
  2. Repeat with the remaining potato slices, pour the rest of the cream, and finish with the remaining cheeses.
  3. Dot the top with small pieces of unsalted butter.
Baking
  1. Cover the dish tightly with foil and bake for 45 minutes.
  2. After 45 minutes, remove the foil and return the dish to the oven for 15 more minutes or until the top turns golden.
  3. Let the gratin rest for 5–10 minutes before serving.

Notes

For extra tips, use a mandoline to slice potatoes and ensure even cooking. If the sauce looks watery after resting, bake uncovered for a few minutes longer to concentrate it.