If you’ve ever dined at Ruth’s Chris Steakhouse, you’ve probably tasted their iconic, decadent potatoes au gratin. This version brings all the rich, creamy, and cheesy goodness of the restaurant’s famous dish right to your home kitchen. With layers of perfectly cooked potatoes and a velvety cheese sauce, this dish is a showstopper at any dinner table.
Why You’ll Love This Recipe?
- Rich and Decadent: The creamy cheese sauce and tender potatoes are indulgent and satisfying.
- Restaurant-Quality: This recipe mimics the famous Ruth’s Chris version, giving you a restaurant experience at home.
- Perfect for Special Occasions: It’s the ideal side dish for holidays, steak nights, or celebratory meals.
Ingredients
Here’s what you’ll need:
- Yukon Gold potatoes, thinly sliced
- Heavy cream
- Whole milk
- Butter
- Garlic, minced
- Shallots, finely chopped
- Gruyère cheese, grated
- Parmesan cheese, grated
- Salt and freshly cracked black pepper
For the full list of ingredients and measurements, check the recipe card below.
Directions
Step 1: Prepare the Potatoes
Preheat your oven to 375°F. Grease a baking dish with butter or non-stick spray. Peel and thinly slice the Yukon Gold potatoes (about 1/8-inch thick). Set aside.
Step 2: Sauté the Shallots and Garlic
In a saucepan, melt butter over medium heat. Add the minced garlic and chopped shallots and sauté for 2-3 minutes until softened and fragrant.
Step 3: Make the Creamy Sauce
Add the heavy cream and whole milk to the saucepan with the garlic and shallots. Stir to combine, bringing the mixture to a simmer. Season with salt and freshly cracked black pepper. Let it simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Layer the Potatoes
Arrange a layer of sliced potatoes in the bottom of your greased baking dish. Pour a portion of the creamy sauce over the potatoes, then sprinkle with a generous amount of Gruyère and Parmesan cheese. Repeat this layering process until all potatoes and sauce are used, finishing with a layer of cheese on top.
Step 5: Bake
Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Step 6: Rest and Serve
Let the potatoes au gratin rest for 5-10 minutes before serving to allow the sauce to thicken up. Serve as a rich side to any meal, especially with steak or roasted meats.
Expert Tips and Tricks
- Cheese Variety: If you can’t find Gruyère, Swiss or Fontina cheese work well too.
- Use a Mandolin: For even potato slices, a mandolin slicer is perfect to get thin, uniform slices.
- Do Not Overcook the Sauce: Be sure to simmer the sauce only until it thickens slightly, as it will continue to thicken in the oven.
Recipe Variations and Possible Substitutions
- Add Bacon: Crispy bacon crumbles make a delicious addition between layers for a savory crunch.
- Herbs: For extra flavor, add fresh thyme, rosemary, or parsley between the layers.
- Dairy-Free Version: Use non-dairy cream and cheese substitutes for a dairy-free option.
Serving and Pairing Suggestions
These potatoes au gratin are perfect with a juicy steak, roast chicken, or prime rib. For a well-rounded meal, serve them alongside a crisp green salad or roasted vegetables like Brussels sprouts or asparagus. A glass of full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs wonderfully with the richness of this dish.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, until heated through. For individual servings, use the microwave, but add a splash of milk or cream to keep it creamy.
FAQs
1. Can I make these potatoes au gratin ahead of time?
Yes! You can prepare the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time.
2. Can I use other potatoes besides Yukon Gold?
Yukon Gold potatoes are ideal for their creaminess, but Russet potatoes work as a substitute, though they may result in a slightly fluffier texture.
3. Can I freeze the leftovers?
Yes, you can freeze this dish. Make sure it’s fully cooled, then wrap it tightly in plastic wrap and foil. Reheat from frozen in the oven at 350°F for about 1 hour.
4. What can I do if the top doesn’t brown?
If the top isn’t golden and crispy, switch the oven to broil for 2-3 minutes at the end of baking. Watch closely to avoid burning.
Conclusion
This Ruth’s Chris-inspired potatoes au gratin recipe brings the creamy, cheesy, and indulgent flavors of the famous restaurant dish right to your home. With tender layers of potatoes, a velvety sauce, and a crisp, golden top, this side dish is a showstopper that will elevate any meal. Perfect for special occasions or weeknight dinners, these potatoes will quickly become a favorite in your recipe rotation!
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Ruth’s Chris-Inspired Potatoes au Gratin
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These luxurious potatoes au gratin are inspired by the famous dish at Ruth’s Chris Steak House. With layers of tender potatoes, a creamy sauce, and a perfect blend of cheeses, this decadent dish is the ultimate comfort food and an ideal side to elevate any meal.
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1 tbsp fresh chives, chopped (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or coat it with cooking spray. - Prepare the Potatoes:
Peel the potatoes and slice them thinly into even rounds (about ⅛-inch thick). Place the sliced potatoes in a large bowl of water to prevent them from browning. - Sauté the Onion and Garlic:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. - Make the Creamy Sauce:
Add the heavy cream and milk to the saucepan, stirring to combine. Bring to a simmer and cook for 2–3 minutes. Add the Gruyère cheese, cheddar cheese, and Parmesan cheese, stirring continuously until melted and smooth. Season with salt, pepper, and thyme, if using. - Assemble the Potatoes au Gratin:
Layer the sliced potatoes in the prepared baking dish, slightly overlapping each layer. Pour the cheese sauce over the top of the potatoes, making sure they are all well-coated. Repeat the layers until all potatoes and sauce are used up, ensuring the final layer is covered with sauce. - Bake the Dish:
Cover the baking dish with aluminum foil and bake for 40–45 minutes. Then, remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the top is golden and bubbly. - Serve:
Allow the potatoes to rest for 5–10 minutes before serving. Garnish with fresh chives for a pop of color and freshness.
Notes
- If you prefer a smoother texture, you can blend the sauce to remove any lumps before pouring it over the potatoes.
- Feel free to add cooked bacon or caramelized onions for added flavor.
- This dish can be made ahead of time and stored in the fridge. Just add an extra 10–15 minutes of baking time if cooking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 85mg