Ruth's Chris-Style Potatoes au Gratin
Indulgent and creamy, this potatoes au gratin recipe features russet potatoes layered with sharp cheddar and mozzarella cheese, topped with a golden crust.
Ingredients
Main ingredients
- 4 large Russet potatoes, peeled and thinly sliced (about 1/8-inch)
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Butter for greasing the baking dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
- Use a mandolin or sharp knife to slice potatoes very thin (about 1/8 inch). Keep slices uniform so they cook evenly.
- In a saucepan over medium heat, warm the heavy cream. Stir in minced garlic, salt, black pepper, and paprika. Bring just to a simmer — do not boil. Remove from heat.
Layering
- Arrange half of the potato slices in a single, slightly overlapping layer in the prepared dish.
- Pour half the warm cream evenly over the potatoes. Sprinkle with half the cheddar and half the mozzarella.
- Add the remaining potato slices in a second layer. Pour the remaining cream over them and top with the rest of the cheddar and mozzarella. Finish with the grated Parmesan evenly scattered over the top.
Baking
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the potatoes become tender.
- Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden-brown and bubbling. If the top browns too quickly, tent with foil.
- Let the gratin rest 5–10 minutes before serving so it sets and slices cleanly.
Notes
For substitutions, use Yukon Gold potatoes for a creamier texture. Gruyère or Swiss cheese can replace some cheddar for nuttier flavor. For lower fat, use half-and-half mixed with flour. Cool leftovers to room temperature and refrigerate. Can be frozen but texture may change slightly. Always reheat to an internal temperature of 165°F for safety.