Ruth’s Chris
Potatoes au Gratin

Ingredients:
  2 pounds russet potatoes, peeled and thinly sliced
  1 cup heavy cream
  1 cup whole milk
  1½ cups shredded sharp cheddar cheese
  1 cup grated Parmesan cheese
  2 tablespoons butter
  2 cloves garlic, minced
  ½ teaspoon salt
  ¼ teaspoon black pepper
  ¼ teaspoon nutmeg (optional)
  Fresh parsley, for garnish
Instructions:
  Preheat oven to 400°F (200°C) and lightly butter a baking dish.
  In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  Pour in the heavy cream and milk, then stir in salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil).
  Stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth, forming a creamy sauce.
  Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the top, spreading evenly.
  Layer the remaining potatoes, then pour over the rest of the sauce. Sprinkle the top with the remaining cheddar and Parmesan.
  Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 20–25 minutes, or until golden and bubbly.

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