Description
A rich and creamy potato dish layered with cheese and baked to perfection, mimicking the style of Ruth’s Chris Steak House.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, for greasing the dish
- Fresh thyme for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
- In a saucepan, combine heavy cream, milk, garlic, salt, and black pepper. Heat over medium until it simmers, then remove from heat.
- Layer the sliced potatoes in the prepared baking dish, overlapping slightly.
- Pour the cream mixture over the potatoes, ensuring even coverage.
- Sprinkle the Gruyere and Parmesan cheeses evenly over the top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
For the best results, use a mandoline to slice the potatoes evenly. This dish can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 12g