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Copycat Ruth’s Chris Potatoes Au Gratin with Roasted Garlic and Gruyère

A rich, thick slice of potatoes au gratin with layers of creamy sauce and a deeply browned, cheesy top.
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Make restaurant-quality, creamy Potatoes Au Gratin at home. This recipe features thinly sliced potatoes baked in a rich sauce with roasted garlic and Gruyère cheese for a decadent side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 head garlic, roasted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Roast the head of garlic until soft. Squeeze out the roasted garlic cloves and mash them into a paste.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the heavy cream and milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, mashed roasted garlic, Gruyère cheese, and Parmesan cheese until the cheese is melted and the sauce is smooth.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the rest of the sauce over the top layer of potatoes, making sure the liquid mostly covers the slices.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil and continue baking for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  10. Let the potatoes au gratin rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer works well for this.
  • If you prefer a sharper cheese flavor, substitute half of the Gruyère with sharp white Cheddar.
  • You can make the cream sauce and slice the potatoes a day ahead. Store them separately in the refrigerator.

Nutrition

Find it online: https://cookerycommand.com/potatoes-au-gratin-copycat-ruths-chris-recipe/