Ruth’s Chris-Inspired Potatoes au Gratin
Rich, creamy, and irresistibly cheesy, these Ruth’s Chris-Inspired Potatoes au Gratin bring the steakhouse favorite right to your dinner table. Thinly sliced potatoes are layered in a velvety garlic cream sauce with plenty of sharp cheddar, Gruyère, and Parmesan cheese, then baked until bubbling and beautifully golden. It’s the perfect side dish for holiday dinners, special occasions, or a comforting family meal.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Why You’ll Love This Recipe
Steakhouse-quality side dish
Rich, creamy, and extra cheesy
Perfect for holidays and entertaining
Tender layers of potatoes
Easy to prepare ahead of time
Comfort food at its finest
Pairs well with almost any main course
Ingredients
For the Potatoes
2½ pounds Yukon Gold potatoes, peeled and thinly sliced (about ⅛ inch thick)
2 tablespoons unsalted butter, for greasing the baking dish
For the Cheese Sauce
3 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
Pinch of ground nutmeg (optional)
For the Topping
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Kitchen Equipment
9×13-inch baking dish
Large saucepan
Whisk
Mandoline slicer or sharp knife
Aluminum foil
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
Step 2: Prepare the Cheese Sauce
In a large saucepan, melt the butter over medium heat.
Add the garlic and cook for 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth.
Cook for 4–5 minutes, stirring often, until slightly thickened.
Reduce the heat to low and stir in:
Sharp cheddar
Gruyère
Parmesan
Dijon mustard
Salt
Black pepper
Paprika
Nutmeg (if using)
Stir until the cheese has fully melted and the sauce is smooth.
Step 3: Layer the Potatoes
Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Spread one-third of the cheese sauce over the potatoes.
Repeat the layers two more times, finishing with the remaining cheese sauce.
Step 4: Bake
Cover the dish tightly with aluminum foil.
Bake for 50 minutes.
Remove the foil and sprinkle the topping cheeses over the potatoes.
Bake uncovered for another 20 minutes, or until the potatoes are tender and the top is golden brown.
For extra browning, broil for 2–3 minutes, watching carefully.
Step 5: Rest and Serve
Let the potatoes rest for 10 minutes before serving.
Garnish with fresh parsley and serve warm.
Expert Tips
Slice Evenly
Use a mandoline for uniform slices, ensuring the potatoes cook evenly.
Freshly Grate the Cheese
Freshly grated cheese melts more smoothly than pre-shredded varieties.
Don’t Rush the Resting Time
Allowing the dish to rest helps the sauce thicken and makes serving easier.
Yukon Gold vs. Russet
Yukon Gold potatoes create a creamier texture, while Russet potatoes produce a fluffier casserole.
Delicious Variations
Bacon Potatoes au Gratin
Add cooked, crumbled bacon between the potato layers for smoky flavor.
Herb Version
Mix fresh thyme, rosemary, or chives into the cheese sauce.
Three-Cheese Upgrade
Add shredded Fontina or white cheddar for even more richness.
Caramelized Onion Version
Layer caramelized onions between the potatoes for a sweet, savory twist.
What to Serve with Potatoes au Gratin
These potatoes pair beautifully with:
Grilled ribeye steak
Filet mignon
Prime rib
Roast chicken
Baked ham
Garlic butter shrimp
Roasted asparagus
Green beans
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Oven: Cover with foil and bake at 350°F (175°C) for 20–25 minutes.
Microwave: Heat individual portions in 30-second intervals until hot.
Nutritional Information
Approximate per serving:
Calories: 465
Protein: 17g
Fat: 30g
Carbohydrates: 31g
Fiber: 3g
Nutrition values are estimates and may vary depending on the ingredients used.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Assemble the dish up to one day in advance, cover, and refrigerate. Add a few extra minutes to the baking time if cooking straight from the refrigerator.
What’s the best cheese to use?
Sharp cheddar and Gruyère create the classic steakhouse flavor, while Parmesan adds a savory finish.
Can I use Russet potatoes?
Absolutely. Russet potatoes are a great alternative and create a softer, fluffier texture.
Why are my potatoes still firm?
If the slices are too thick or the potatoes are crowded, they may need additional baking time. Test with a knife before removing them from the oven.
Can I add other ingredients?
Yes. Bacon, caramelized onions, sautéed mushrooms, or fresh herbs are all delicious additions.
Final Thoughts
This Ruth’s Chris-Inspired Potatoes au Gratin delivers the rich, creamy, cheesy comfort you’d expect from a premium steakhouse. With layers of tender potatoes, a silky cheese sauce, and a beautifully golden topping, it’s a side dish worthy of holidays, celebrations, or any dinner where you want to impress. One bite, and it’s easy to see why this classic remains a favorite. 🥔🧀🥛✨
