Description
A rich and creamy potato dish, perfect for special occasions and hearty meals. A signature side at Ruth’s Chris Steak House.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and thinly slice the potatoes.
- In a saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until just simmering.
- In a greased baking dish, layer half of the potatoes, half of the Gruyère cheese, and half of the Parmesan cheese.
- Pour half of the cream mixture over the layers.
- Repeat layering with the remaining ingredients.
- Dot the top with butter and sprinkle with green onions.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 to 20 minutes or until golden and bubbly.
Notes
- For best results, use a mandoline to slice the potatoes evenly.
- Let rest for 10 minutes before serving to allow the dish to set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg