Ruth’s Chris-Inspired Potatoes au Gratin Recipe

Introduction

This creamy and cheesy Potatoes au Gratin recipe draws inspiration from the famous Ruth’s Chris Steak House version. Layers of thinly sliced russet potatoes, sharp cheddar, and Parmesan cheese are baked in a garlic-infused cream sauce, creating a rich and indulgent side dish perfect for any special occasion or hearty meal.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 cups sharp cheddar cheese, grated
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• ¼ teaspoon ground nutmeg (optional)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. Step 2: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Add the heavy cream, whole milk, salt, black pepper, paprika, and nutmeg to the saucepan. Heat until warm but not boiling, then remove from heat.
4. Step 4: Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of both cheeses on top.
5. Step 5: Add the remaining potatoes in a single layer, pour over the rest of the cream mixture, and top with the remaining cheeses.
6. Step 6: Cover the dish with aluminum foil and bake for 45 minutes.
7. Step 7: Remove the foil and bake for an additional 20-25 minutes until the top is golden and bubbly and the potatoes are tender.
8. Step 8: Let the gratin rest for about 10 minutes before serving to allow it to set for easier slicing.

Tips & Variations

• Use Yukon Gold or red potatoes for a different texture, though russets yield the creamiest result.
• Try Gruyère or fontina in place of cheddar and Parmesan for a more complex flavor.
• Add a pinch of cayenne pepper or diced jalapeños to the cream mixture for a spicy kick.
• Prepare the gratin a day ahead and refrigerate; bake the next day, adjusting time as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and bubbly, about 15-20 minutes. Avoid microwaving to keep the gratin’s texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use potatoes other than russet?

Yes, Yukon Gold or red potatoes can be used, but russets give the creamiest, most tender results due to their higher starch content.

Do I need to peel the potatoes?

Peeling is recommended for the smoothest texture and appearance, though you can leave the skins on if you prefer a rustic feel and extra nutrients.

Ruth’s Chris-Inspired Potatoes au Gratin Recipe

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★★★★★

4.9 from 76 reviews

• Author: Matteo
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x

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Description

This creamy, cheesy Potatoes au Gratin recipe is inspired by the iconic Ruth’s Chris Steak House dish. It features layers of thinly sliced russet potatoes baked in a rich, garlic-infused cream sauce with sharp cheddar and Parmesan cheeses, resulting in an indulgent, comforting side perfect for steaks, roasted meats, or special occasions.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs russet potatoes, peeled and thinly sliced

Cheese

• 2 cups sharp cheddar cheese, grated
• 1 cup grated Parmesan cheese

Cream Sauce

• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• ¼ teaspoon ground nutmeg (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy cleanup.
2. Prepare the Cream Mixture: In a saucepan over medium heat, melt the butter, then add minced garlic and sauté for about 1 minute until fragrant. Add the heavy cream, whole milk, salt, black pepper, paprika, and nutmeg if using. Warm the mixture until hot but do not let it boil. Remove from heat once warmed.
3. Layer the Potatoes: Place half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the grated sharp cheddar and Parmesan cheeses evenly on top.
4. Repeat Layers: Add the remaining sliced potatoes in a single even layer, pour the remaining cream mixture over them, and top with the rest of the cheeses.
5. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through in the creamy sauce without drying out.
6. Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes more until the top is beautifully golden and bubbly, and the potatoes are tender when pierced with a fork.
7. Cool & Serve: Let the gratin rest for about 10 minutes once removed from the oven. This resting time helps the layers set, making it easier to cut into neat slices and serve.

Notes

• Resting Time: Allow the gratin to rest for 10 minutes after baking so it firms up for easier slicing.
• Potato Variations: Swap russet potatoes with Yukon Gold or red potatoes for a different texture, though russets yield the creamiest result.
• Make Ahead: Prepare the gratin a day in advance and refrigerate. Bake just before serving, adjusting time as needed.
• Cheese Substitutes: Try Gruyère or fontina instead of cheddar and Parmesan for a richer flavor profile.
• Spicy Kick: Add cayenne pepper or diced jalapeños to the cream mixture for a spicy variation.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Side Dish, Comfort Food, Holiday, Special Occasion
• Method: Baking
• Cuisine: American

Keywords: Potatoes au Gratin, Ruth’s Chris Inspired, Cheesy Potatoes, Comfort Food, Side Dish, Holiday Recipe, Creamy Potatoes, Baked Potatoes, Garlic Cream Sauce