Ruth’s Chris-Inspired Potatoes au Gratin Recipe

Introduction

As a fan of comfort food, I’ve always been drawn to rich, decadent side dishes that elevate a meal. Ruth’s Chris Steak House is famous for its melt-in-your-mouth potatoes au gratin, and I’ve long wanted to recreate that experience at home. After trying this recipe, I can confidently say it delivers that same creamy, cheesy indulgence—without needing to make a reservation. The rich layers of russet potatoes, sharp cheddar, and Parmesan cheeses, combined with a velvety cream sauce, create a mouthwatering dish that will leave your guests coming back for seconds. I served it alongside a perfectly grilled steak, and my family was in awe of how the potatoes melted in our mouths. It was everything I hoped for and more—a true showstopper.

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. Preheat Oven

Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent the gratin from sticking during baking. The size of the dish ensures an even distribution of potatoes, cream, and cheese, making sure every bite is delicious.

2. Prepare the Cream Mixture

In a saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—this is key to infusing the cream sauce with a rich, garlicky flavor. Once the garlic is aromatic, pour in the 1 ½ cups of heavy cream and 1 cup of whole milk. Season with 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of paprika, and ¼ teaspoon of ground nutmeg (if using). Stir everything together and let the mixture heat up until it’s warm but not boiling. Be sure to remove the pan from the heat once the cream mixture is warmed through.

3. Layer the Potatoes

Now it’s time to build the gratin. Start by laying half of the thinly sliced russet potatoes in the prepared baking dish in an even layer. Once the first layer is in place, pour half of the cream mixture over the top, ensuring that the potatoes are well coated. Then, sprinkle half of the sharp cheddar and Parmesan cheeses over the potatoes. These two cheeses melt beautifully together, giving the dish its signature richness.

4. Repeat Layers

Next, add the second layer of potatoes, arranging them evenly over the first layer. Pour the remaining cream mixture over this second layer of potatoes, followed by the rest of the cheddar and Parmesan cheeses. The final layer should be beautifully cheesy and creamy.

5. Bake

Cover the dish with aluminum foil and bake for 45 minutes. This initial baking time allows the potatoes to soften and cook through. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork. The cheese should be perfectly melted and crispy at the edges.

6. Cool & Serve

Once the gratin is done, let it rest for about 10 minutes before serving. This resting time helps the dish set and makes it easier to serve in neat, beautiful portions. The creamy, cheesy goodness will still be warm, and the flavors will have melded together perfectly.

Enjoy this rich, creamy, and cheesy potatoes au gratin inspired by Ruth’s Chris Steak House! It’s the perfect side dish for any occasion, from casual dinners to special celebrations.

Nutrition Facts (per serving)

• Serving Size: 1 serving (about 1/8th of the dish)
• Calories: 350
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 550mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 3g
• Protein: 12g
• Calcium: 250mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour (45 minutes covered, 20-25 minutes uncovered)
• Total Time: 1 hour 20 minutes

How to Serve

• As a side dish: Serve alongside a perfectly cooked steak, grilled chicken, or roasted pork for a satisfying and indulgent meal.
• With a fresh salad: Pair with a crisp green salad to balance the richness of the gratin.
• As a main dish: For a vegetarian option, serve it with some sautéed vegetables, a crusty loaf of bread, and perhaps a light soup to create a delicious, hearty meal.
• Garnish: Top with a sprinkle of freshly chopped parsley or chives for added color and flavor.

Additional Tips

1. Slice Potatoes Evenly: For the best texture, slice the potatoes as evenly as possible, either by hand or using a mandolin. Even slices will cook uniformly, creating that perfect creamy consistency.
2. Let It Rest: After baking, allow the gratin to rest for at least 10 minutes. This helps the layers set and makes it easier to serve without losing the structure of the dish.
3. Use a Mix of Cheeses: For even more depth of flavor, consider adding a little Gruyère or fontina cheese along with the cheddar and Parmesan. These cheeses melt beautifully and add a nice richness.
4. Add Extra Seasoning: If you like a bit of heat, feel free to add a pinch of cayenne pepper to the cream mixture for a spicy kick.
5. Double the Recipe: If you’re serving a large crowd, feel free to double the recipe. Just make sure to use a larger baking dish and increase the cooking time accordingly.

Recipe Variations

• Bacon Potatoes au Gratin: Add crispy bacon bits in between the layers for a smoky, savory twist.
• Herb Potatoes au Gratin: Add fresh or dried herbs like thyme, rosemary, or sage to the cream mixture for a fragrant, herbal note.
• Vegan Potatoes au Gratin: Swap the heavy cream and milk for coconut milk or almond milk and use dairy-free cheese alternatives. Ensure the butter is replaced with a plant-based option.
• Loaded Potatoes au Gratin: Mix in sautéed onions and mushrooms between the layers, or top the gratin with green onions and sour cream after baking for a loaded baked potato feel.
• Spicy Potatoes au Gratin: Add finely diced jalapeños or green chilies to the cream sauce for a spicy flavor that complements the richness of the cheese.

Serving Suggestions

• With Grilled Meats: Pair this potatoes au gratin with grilled meats like steak, chicken, or lamb to complement the richness of the dish.
• With Seafood: It pairs wonderfully with fish like salmon or a rich seafood chowder. The creamy gratin will balance the freshness of the fish.
• At Holiday Dinners: Potatoes au gratin make an excellent addition to any festive holiday table, including Thanksgiving, Christmas, or Easter, where it serves as a hearty side to the main entrée.

Freezing and Storage

• Freezing: If you have leftovers, let the gratin cool completely before covering it tightly with plastic wrap and aluminum foil. You can freeze the gratin for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) for about 30 minutes or until hot and bubbly.
• Storage: If you’re storing leftover gratin in the refrigerator, it will stay fresh for up to 4 days. Reheat in the oven for the best texture, or use the microwave for a quicker option, though it may soften a bit.

FAQ Section

1. Can I use red potatoes instead of russet potatoes?
   Yes, red potatoes can be used, though they have a waxier texture. The gratin will still be delicious but may have a slightly different texture.
2. Can I prepare this dish ahead of time?
   Yes! You can assemble the gratin a day in advance and refrigerate it overnight. Just bake it on the day you plan to serve it.
3. Can I use low-fat milk or a non-dairy alternative?
   Yes, you can substitute low-fat milk, but the gratin will be less creamy. Non-dairy alternatives like almond or soy milk also work, but they may alter the flavor slightly.
4. How can I make the gratin extra crispy on top?
   For an extra crispy top, sprinkle some additional breadcrumbs on top before the final 20-25 minutes of baking.
5. What can I serve with potatoes au gratin?
   This dish pairs well with almost anything, including roasted meats, grilled vegetables, and a fresh salad.
6. Can I make this dish gluten-free?
   Yes, potatoes au gratin are naturally gluten-free. Just make sure to avoid any gluten-containing ingredients in the cheeses or other optional seasonings.
7. Is there a way to make this dish spicier?
   Yes, you can add cayenne pepper or finely chopped jalapeños to the cream mixture to give the gratin a kick.
8. Can I add other vegetables to the gratin?
   Yes! You can layer in thinly sliced onions, mushrooms, or even spinach for extra flavor and texture.
9. What kind of cheese is best for au gratin?
   Sharp cheddar and Parmesan are classic choices, but Gruyère, fontina, or even mozzarella can add a nice touch.
10. Can I bake this in a smaller dish?
    Yes, you can use a smaller baking dish, but you may need to adjust the cooking time slightly depending on the thickness of the layers.

Conclusion

Ruth’s Chris-inspired potatoes au gratin is a showstopper of a side dish—rich, creamy, and full of flavor. Whether you’re preparing it for a special occasion or a simple family dinner, this dish will undoubtedly be a hit. The combination of sharp cheddar, Parmesan, and heavy cream creates an indulgent experience that everyone will love. Follow these simple steps, and you’ll have a homemade gratin that’s just as decadent as the one from your favorite steakhouse.

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