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Ruth's Chris-Inspired Gratin Potatoes

A creamy, cheesy potato dish that combines Yukon Gold potatoes with rich heavy cream and two types of cheese for a comforting, indulgent dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced The foundation of this dish, lends a creamy and buttery texture.
  • 3 cups heavy cream The lifeblood of the dish, lending a rich, silky mouthfeel.
  • 2 cups shredded Gruyère cheese Nutty cheese that melts beautifully.
  • 1 cup shredded sharp cheddar cheese Adds sharpness that contrasts with the creamy Gruyère.
  • 3 cloves garlic, minced Adds aromatic warmth.
  • 1 tsp salt Enhances the flavors.
  • 1/2 tsp black pepper Balances the richness.
  • 2 tbsp unsalted butter, cut into small pieces Enhances richness and helps form a crisp crust.
Optional Garnish
  • to taste Fresh thyme or chives Adds a fresh pop of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Butter a 9x13 inch baking dish generously.
  3. In a saucepan, heat the heavy cream with garlic, salt, and pepper over medium heat until just warm.
  4. Arrange half of the potato slices in the baking dish.
  5. Sprinkle half of the Gruyère and cheddar cheeses over the potatoes.
  6. Repeat with remaining potatoes and cheeses.
Baking
  1. Pour the warm cream mixture evenly over the potatoes.
  2. Dot the top with pieces of butter.
  3. Cover with foil and bake for 1 hour.
  4. Remove foil and bake for an additional 30 minutes until the top is golden and bubbly.
  5. Let cool for 10 minutes before serving.
Garnishing
  1. Garnish with fresh thyme or chives before serving.

Notes

To lighten the dish, consider using reduced-fat cream or substituting with non-dairy milk. To add veggies, mix in some kale or spinach.