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Irresistible Creamy Ruth’s Chris Potatoes

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Creamy Yukon Gold potatoes baked with a luscious mix of cheeses, garlic, and nutmeg, offering a cozy culinary experience.

Ingredients

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  • 3 pounds Yukon Gold Potatoes
  • 1 teaspoon Salt
  • 1 cup Heavy Cream
  • 1 cup Whole Milk
  • 4 tablespoons Unsalted Butter
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 1 cup Gruyère Cheese, divided
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Fresh Parsley, optional

Instructions

  1. Preheat your oven to 350°F (175°C). Scrub the Yukon Gold potatoes thoroughly under running water and peel them. Slice them into even, thin rounds—aim for about 1/8 inch thick.
  2. In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic, cooking until fragrant but not browned, about 2 minutes. Pour in the heavy cream and whole milk, stirring until combined. Season with salt, black pepper, and nutmeg, letting it simmer gently for about 5 minutes.
  3. In a greased 9×13 inch baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over them, then sprinkle half of the Gruyère cheese. Repeat the layers with the remaining potatoes, cream, and cheese.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, or until golden and bubbly.
  5. Once done, let the potatoes rest for about 10 minutes. Sprinkle fresh parsley on top before serving.

Notes

Ensure even slicing of potatoes for uniform cooking. Leftovers can be stored for up to 3 days in an airtight container.

Nutrition

Find it online: https://ameliasweets.com/2026/03/26/irresistible-creamy-ruths-chris-potatoes-recipe/

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