Ruth’s Chris Potatoes au Gratin

Creamy cheesy and utterly decadent this version of Ruth’s Chris Potatoes au Gratin brings the restaurant’s iconic side dish home to your table Whether for holidays or an ordinary weeknight it is comfort food at its finest with tender potatoes nestled in a silky sauce and a bubbly crust of Gruyere

My first time making this I realized how easy it is to recreate steakhouse flavors at home Now every gathering someone insists it is not a celebration without these potatoes

Ingredients

• Russet potatoes: Choose ones that are firm and free of major blemishes These give the dish its classic, starchy foundation
• Heavy cream and whole milk: The mix ensures the sauce is both rich and pourable Use fresh dairy for best flavor
• Minced garlic: Adds depth to the sauce When choosing garlic look for firm tight cloves
• Gruyere cheese: Nutty and meltable for that signature flavor blend it with Parmesan if you like a sharper bite
• Butter: Used for greasing the dish and starting the sauce A good quality butter makes a richer final result
• Nutmeg: Just a pinch brings out the warmth in the cream sauce Freshly grated is worth it for a sweeter aroma
• Salt and black pepper: Essential for seasoning Use kosher salt and freshly ground pepper to draw out the flavors

Instructions

Preheat the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and grease a nine by thirteen inch baking dish thoroughly with butter to prevent sticking This step is key for easy serving later

Prepare the Potatoes:

Peel the Russet potatoes and slice them as thin as you can about one eighth of an inch Mandoline slicers make this faster and more precise but a sharp knife also does the job evenly Uniform slices ensure tender layers in every bite

Make the Creamy Sauce:

Melt four tablespoons of butter in a medium saucepan over medium heat Add minced garlic and let it soften for about one minute You are looking for fragrance not browning Whisk in heavy cream and whole milk blending them smoothly Sprinkle in salt black pepper and nutmeg letting the flavors come together Heat the mixture gently just until it simmers and looks glossy then take it off the stove

Layer the Potatoes and Cheese:

Lay half your sliced potatoes in the prepared dish spreading everything flat Drizzle half the creamy sauce over, making sure to reach all corners Sprinkle with half the grated cheese to ensure flavor in every layer Repeat with the remaining potatoes and sauce then finish with the rest of the cheese

Bake the Potatoes au Gratin:

Cover with foil and bake for forty five minutes so the potatoes can steam and soften Lift off the foil and return the dish to the oven for another fifteen to twenty minutes This step creates that golden bubbly cheese crust The potatoes are done when they are fork tender all the way through

Let the Dish Rest and Serve:

Take the gratin out of the oven and let it rest for five to ten minutes Resting lets the sauce thicken slightly for neat slicing Scatter fresh parsley or thyme on top if you like for color and a hint of freshness Serve warm as a standout side dish

I cannot resist sneaking the crispy corners when this comes out of the oven Gruyere is by far my favorite part and it is the melt factor and nutty notes that win everyone over Every family dinner when I bring this out the little ones always ask for seconds

Storage Tips

Store cooled leftovers in an airtight container and refrigerate for up to four days Reheat covered in the oven or loosen with a bit of extra milk before microwaving This dish also holds beautifully for a make ahead holiday meal

Ingredient Substitutions

Yukon Gold potatoes offer a sweeter creamier bite Try sharp white cheddar instead of Gruyere for a different flavor profile If you are out of heavy cream use all whole milk and add an extra tablespoon of butter to the sauce

Serving Suggestions

Pairs perfectly with roast beef or grilled steaks Add a crisp green salad and roasted seasonal vegetables to balance the richness Slice leftovers and warm in a skillet for a decadent brunch side

Cultural and Historical Context

Potatoes au gratin is a French classic sometimes called gratin dauphinois Traditionally made without cheese American versions almost always add it for more richness and flavor This version channels the lavish feel of steakhouse sides making it a celebratory dish at home

Seasonal Adaptations

Chop in leeks or shallots for spring layers Add chopped cooked bacon on top before baking for winter gatherings Mix in roasted garlic or fresh tarragon when potatoes are in peak summer season

Noteworthy tips

Pat potatoes dry before layering to avoid watery sauce Choose a dish with high sides to prevent bubbling over Let cool slightly for the best cuts and texture

Success Stories

My cousin called these the highlight of our Easter table and they have been requested ever since When my neighbor tried them she marveled at how the sauce stayed creamy and not soupy The best part is watching everyone race for the edges where the cheese bubbles extra crisp

Freezer Meal Conversion

You can assemble the potatoes and sauce ahead then cover tightly and freeze before baking From the freezer bake covered at three hundred fifty degrees for about eighty to ninety minutes then uncover for the last twenty This is a lifesaver for busy holidays or meal trains

Serve this dish hot and bubbly for maximum comfort It will quickly become the star of any table with its rich layers and unforgettable golden crust

Recipe FAQs

→ Can I substitute Gruyere with another cheese?

Yes, Swiss, Emmental, or a mix with Parmesan provide great flavor and melt similarly to Gruyere.

→ How do I achieve evenly sliced potatoes?

Use a mandoline slicer or a sharp chef’s knife to create consistent 1/8-inch slices.

→ Why is nutmeg added to the cream mixture?

Nutmeg enhances the depth and richness of the cream sauce without overpowering the dish.

→ Can the dish be prepared ahead of time?

Yes, assemble and refrigerate; bake just before serving for best texture and flavor.

→ What pairs well with this side?

It complements roasted meats, baked fish, and fresh vegetables for a complete meal.

→ How do I prevent the potatoes from sticking?

Grease the baking dish generously with butter before layering the potatoes.