Introduction
If you’ve ever dined at Ruth’s Chris Steak House, then you know the experience is about more than just a meal—it’s a journey into indulgence. The rich flavors, the perfect balance of textures, and the luxury of every dish make it a memorable occasion. One dish that consistently shines on their menu is their Potatoes au Gratin. This decadent side dish is the epitome of comfort food, combining perfectly sliced potatoes, creamy cheese sauce, and a crispy golden topping that makes it irresistible.
For many, Ruth’s Chris Potatoes au Gratin are the ultimate side dish—savory, cheesy, and utterly satisfying. But what if you could enjoy that same indulgent dish at home, without needing a reservation? Well, today, I’m going to walk you through how to recreate these mouthwatering Potatoes au Gratin from scratch, bringing the iconic Ruth’s Chris flavor right into your own kitchen.
With layers of thinly sliced Russet potatoes, a velvety blend of cheddar, Gruyère, and Parmesan cheese, and just the right amount of cream and butter, this dish is perfect for special occasions, family gatherings, or whenever you’re craving something rich and comforting. Ready to dive in? Let’s get cooking!
Ingredients
To create these restaurant-quality Potatoes au Gratin at home, you’ll need the following ingredients:
For the Creamy Cheese Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt, or to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Potatoes:
- 4 large Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 tablespoons unsalted butter, for greasing the baking dish
- Fresh thyme (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
Directions
Making Ruth’s Chris-inspired Potatoes au Gratin requires a few simple steps, but the end result is pure indulgence. Here’s a step-by-step guide to creating this delicious dish.
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This is the ideal temperature for baking the potatoes so they cook evenly and the cheese sauce can develop that rich, golden-brown crust. While the oven is heating, take a 9×13-inch baking dish and grease it generously with 2 tablespoons of unsalted butter. This prevents the potatoes from sticking to the dish and helps create a nice, crispy crust on the bottom.
Step 2: Prepare the Potatoes
The key to perfect Potatoes au Gratin is to slice the potatoes thinly and evenly. This ensures that they cook uniformly and absorb the rich, cheesy sauce. Peel the Russet potatoes and slice them into 1/8-inch thick rounds. You can use a sharp knife, but I highly recommend a mandoline slicer to achieve uniform thickness, which is crucial for even cooking.
Once the potatoes are sliced, set them aside while you prepare the creamy cheese sauce. Tip: If you’re concerned about browning, place the sliced potatoes in a bowl of cold water to keep them fresh while you work.
Step 3: Make the Creamy Cheese Sauce
The secret to a luscious cheese sauce lies in the balance of cream, milk, and butter. Here’s how to make it:
- Melt the butter: In a medium saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Stir occasionally to prevent it from burning.
- Add the flour: Once the butter is melted, add 1 tablespoon of all-purpose flour to the pan. Whisk it together with the butter to create a smooth roux (a thickening agent). Cook the roux for about 1 minute to eliminate the raw taste of the flour.
- Add the liquids: Gradually pour in the 2 cups of heavy cream and 1 cup of whole milk, whisking constantly to prevent lumps from forming. Continue to cook over medium heat for 4-5 minutes, until the mixture thickens and becomes velvety smooth.
- Season the sauce: Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground white pepper, and 1/4 teaspoon salt. Taste the sauce, and adjust the seasoning as needed. The sauce should be flavorful and well-seasoned at this point.
- Melt the cheese: Reduce the heat to low, and add the 2 cups shredded cheddar cheese, 1 cup shredded Gruyère cheese, and 1/2 cup grated Parmesan cheese. Stir constantly until the cheese has completely melted into the sauce, creating a rich, creamy mixture.
Step 4: Layer the Potatoes
With the cheese sauce ready, it’s time to assemble the gratin. Here’s how to do it:
- First layer: Place a layer of sliced potatoes in the bottom of the greased baking dish. You want to slightly overlap the slices to ensure every bite has a bit of potato. Pour about a third of the cheese sauce over the potatoes, making sure to coat them evenly.
- Repeat the process: Continue layering potatoes and cheese sauce in two more layers, finishing with a generous layer of cheese sauce on top. This creates a creamy, cheesy center and a crispy, golden topping when baked.
Step 5: Bake the Potatoes
Once the potatoes and cheese sauce are layered, it’s time to bake the gratin to perfection.
- Cover with foil: Cover the baking dish tightly with aluminum foil. This helps steam the potatoes and cook them through without burning the cheese.
- Bake: Place the covered dish in the preheated oven and bake for 45 minutes. During this time, the potatoes will soften, and the flavors will meld together.
- Uncover and finish baking: After 45 minutes, remove the foil and return the dish to the oven for another 20-30 minutes. This allows the cheese to bubble up and turn golden-brown, creating a crispy, delicious top. The potatoes should be tender when pierced with a fork.
- Let it set: After baking, remove the gratin from the oven and let it sit for 5-10 minutes. This will allow the sauce to set and make serving easier.
Step 6: Garnish and Serve
Once your Potatoes au Gratin are done baking, you can garnish them with a sprinkle of fresh parsley and fresh thyme for an extra touch of color and flavor. Serve the dish alongside your favorite steak, roast chicken, or as a stand-alone indulgent treat. The creamy texture and rich cheese sauce make this dish the star of any meal.
Servings and Timing
Servings: This recipe serves approximately 6-8 people, depending on portion size.
Preparation Time: 20 minutes (for slicing the potatoes and making the cheese sauce)
Cooking Time: 1 hour and 15 minutes
- 45 minutes covered
- 20-30 minutes uncovered
Total Time: 1 hour and 35 minutes
Variations
While the classic Ruth’s Chris version is divine, you can get creative and tweak this recipe to suit your preferences. Here are a few ideas to customize your Potatoes au Gratin:
1. Add Bacon
For a savory twist, crumble crispy bacon into the layers. The smoky flavor pairs beautifully with the creamy cheese and adds a delightful crunch. You can also sprinkle bacon bits on top before serving for an extra pop of flavor.
2. Use Different Cheeses
While the combination of cheddar, Gruyère, and Parmesan is classic, feel free to experiment with other cheeses. Fontina or Swiss cheese will create a smoother texture, while blue cheese can add an earthy, bold flavor. Just remember to choose cheeses that melt well!
3. Make It Spicy
If you enjoy a bit of heat, add a pinch of cayenne pepper, paprika, or finely chopped jalapeños to the cheese sauce. The subtle kick will complement the richness of the dish and take it to the next level.
4. Incorporate Vegetables
You can turn this Potatoes au Gratin into a more hearty dish by layering in some vegetables. Try adding sautéed spinach, leeks, or mushrooms. These will provide extra texture and flavor without overshadowing the potatoes and cheese.
Storage and Reheating
Storing Leftovers
If you’re lucky enough to have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Make sure the gratin has cooled to room temperature before sealing the container to maintain its freshness.
Reheating
To reheat your Potatoes au Gratin, cover the dish with foil and place it in the oven at 350°F (175°C) for 15-20 minutes or until heated through. If you want to crisp up the top again, remove the foil during the last 10 minutes of reheating. Alternatively, you can reheat individual servings in the microwave.
10 FAQs
1. Can I make Potatoes au Gratin ahead of time?
Yes, you can prepare the gratin in advance up to the point of baking. Simply cover it with foil and refrigerate for up to 24 hours. When you’re ready to bake, allow it to come to room temperature and then bake as instructed.
2. What’s the difference between Potatoes au Gratin and Scalloped Potatoes?
Potatoes au Gratin contain cheese and are often topped with breadcrumbs for added crunch, while scalloped potatoes are made with just cream or milk and do not have cheese.
3. Can I use pre-shredded cheese?
While you can use pre-shredded cheese, freshly shredded cheese melts more smoothly and gives the sauce a creamier texture. Pre-shredded cheese often contains anti-caking agents that can affect the sauce’s consistency.
4. How do I make this dish gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the cheese sauce.
5. Can I make Potatoes au Gratin without cream?
Yes, you can use whole milk or a non-dairy alternative like almond milk in place of cream. However, the texture will be slightly different without the richness of heavy cream.
6. Can I freeze Potatoes au Gratin?
Yes, this dish can be frozen before or after baking. Just make sure to cover it tightly with foil or plastic wrap. Thaw overnight in the fridge and bake as usual.
7. Can I use other types of potatoes?
You can use Yukon Gold potatoes for a buttery flavor, or red potatoes for a firmer texture. However, Russet potatoes are preferred for their starch content, which creates a creamier texture.
8. How do I prevent the potatoes from becoming too watery?
To avoid watery potatoes, make sure to slice them evenly and thinly. Thicker slices may not cook evenly. Russet potatoes are starchy and perfect for absorbing the creamy sauce.
9. Can I make this dish dairy-free?
To make a dairy-free version, substitute the dairy ingredients with coconut milk or a plant-based alternative. There are also dairy-free cheese options that you can use in place of traditional cheese.
10. Can I make this recipe spicier?
Yes! You can add cayenne pepper, chili flakes, or finely chopped jalapeños to the cheese sauce for a bit of heat and extra flavor.
Conclusion
This Ruth’s Chris-Inspired Potatoes au Gratin recipe brings the indulgence of a fine steakhouse right to your home. With layers of creamy cheese sauce, perfectly sliced potatoes, and a golden, crispy top, this dish is a surefire hit for any occasion. Whether you’re making it for a family dinner, a holiday gathering, or a special celebration, this gratin will leave everyone asking for seconds.
So, grab your ingredients, preheat your oven, and get ready to indulge in this luxurious side dish. Trust me, once you make these Potatoes au Gratin, they’ll become a new family favorite!