If there’s one dish guaranteed to steal the spotlight at your dinner table, it’s this Ruth’s Chris-Inspired Potatoes au Gratin Recipe. Imagine layers of ultra-creamy, melt-in-your-mouth potatoes cloaked in rich cheese and topped with a golden, bubbling crust — just like the beloved steakhouse version, but manageable and fun to make in your own kitchen. Whether you’re planning a special celebration or simply treating yourself to a cozy weeknight delight, this Ruth’s Chris-Inspired Potatoes au Gratin Recipe promises comfort, wow-factor, and the kind of oohs and aahs every home cook loves to hear.
Ingredients You’ll Need
Every great Ruth’s Chris-Inspired Potatoes au Gratin Recipe begins with a list of simple but purposefully chosen ingredients. Each one brings something integral, from starchy structure to cheesy decadence, creating the signature flavor and luscious texture we all crave.
- Russet Potatoes: Their high starch content means tender, sliceable layers that soak up every bit of creamy sauce.
- Unsalted Butter: Adds rich flavor and combines with oil for the perfect sautéed onions.
- Olive Oil: Balances the butter, ensuring the onions don’t burn and adding depth.
- Onion (finely chopped): Melts into the cream mixture for a subtle sweetness throughout.
- Garlic Cloves (minced): Just a hint perks up the whole dish without overpowering.
- Salt: Essential for bringing out the flavors of potatoes and cheese.
- Black Pepper: Gives a gentle kick and a little warmth to every bite.
- Heavy Cream: The secret to that signature silky-smooth, decadent sauce.
- Whole Milk: Lightens the sauce so it’s rich but not too heavy — you can use more cream for extra indulgence.
- Sharp Cheddar Cheese (shredded): The bold, tangy cheese power that makes this Ruth’s Chris-Inspired Potatoes au Gratin Recipe shine.
- Monterey Jack Cheese (shredded): Melty and mild, it creates those irresistible cheese pulls in every forkful.
- Paprika: Sprinkled on top for smokiness and a beautiful golden hue.
- Grated Parmesan (optional): Provides a savory, crisp finish that’s pure bliss on the crust.
- Chopped Fresh Parsley: The finishing flourish for color and freshness.
How to Make Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Step 1: Prep and Slice the Potatoes
First things first: Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish. Peel your potatoes and slice them thinly using a mandoline for perfectly even layers. You want the slices about 1/8-inch thick for even cooking and that plush, layered effect.
Step 2: Sauté Onions and Garlic
Melt the butter together with olive oil in a large skillet over medium heat. Add the finely chopped onion and let it cook, stirring occasionally, until soft and translucent — about 4 to 5 minutes. Toss in the minced garlic and cook for just 30 seconds more; you’ll smell magic happening!
Step 3: Make the Cream Mixture
Stir in the salt, pepper, heavy cream, and milk. Bring everything to a gentle simmer, allowing the flavors to marry. Keep a close eye so the mixture doesn’t boil over, then remove from heat. This is the luxurious sauce that will seep into every potato layer in your Ruth’s Chris-Inspired Potatoes au Gratin Recipe.
Step 4: Layer Your Potatoes and Cheese
Lay out half the potatoes in your prepared dish, slightly overlapping each slice. Pour over half of your warm cream mixture, then sprinkle with half the cheddar and Monterey Jack cheeses. Repeat with the rest of the potatoes, cream mixture, and cheese. Finish with an even sprinkle of paprika and the Parmesan, if desired, for extra flavor and a gorgeous crust.
Step 5: Bake to Golden Perfection
Cover the baking dish tightly with foil and pop it into the oven. Bake for 40 minutes to let the potatoes soften and soak up that cream. Then, peel away the foil and bake uncovered for another 20 to 25 minutes. Watch as your Ruth’s Chris-Inspired Potatoes au Gratin Recipe transforms with a bubbling, golden-brown top. Let it rest for about 10 minutes before garnishing with fresh parsley and slicing.
How to Serve Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Garnishes
For that professional steakhouse flair, scatter chopped parsley or snipped chives over just before serving. A light sprinkle of extra Parmesan or even a pinch more paprika can add extra beauty and flavor to each serving.
Side Dishes
This Ruth’s Chris-Inspired Potatoes au Gratin Recipe is a showstopper alongside classic mains like seared steak, roast chicken, or baked salmon. For a vibrant plate, pair with crisp green beans, a simple mixed salad, or oven-roasted asparagus.
Creative Ways to Present
Try serving individual portions in ramekins for an elegant twist at dinner parties. For buffets or brunch, cut the gratin into squares and stack artistically, or serve on a wood board for a rustic vibe. The cheesy crust holds up beautifully to slicing in any shape!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover your leftovers or transfer them to an airtight container. They’ll keep wonderfully in the refrigerator for up to 4 days, making the Ruth’s Chris-Inspired Potatoes au Gratin Recipe just as irresistible for lunches and next-day dinners.
Freezing
If you’ve made extra (or like to plan ahead), freeze the fully baked and cooled gratin tightly wrapped in plastic and foil, or in a freezer-safe dish. It’ll stay delicious for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To restore all that creamy-cheesy goodness, reheat in the oven at 350°F (175°C), covered with foil, until hot and bubbly (about 20 minutes). For individual portions, a few minutes in the microwave works in a pinch — just don’t overdo it or the sauce may separate.
FAQs
Can I add other cheeses to make it my own?
Absolutely! Gruyère, fontina, or smoked gouda are fantastic in this Ruth’s Chris-Inspired Potatoes au Gratin Recipe. Mixing in other cheeses adds new layers of flavor and texture to suit your taste.
Should I peel the potatoes or leave the skins on?
Peeling the potatoes gives you the classic, velvety result of the steakhouse version, but if you love a rustic look and extra fiber, you can leave the skins on — just scrub them well.
How do I avoid a watery gratin?
Make sure to use starchy potatoes like russets and slice them thinly. Baking uncovered at the end lets excess moisture evaporate, leaving you with that perfectly creamy and cheesy Ruth’s Chris-Inspired Potatoes au Gratin Recipe consistency.
Can this recipe be made ahead of time?
Yes! Assemble and bake as directed, then let cool. Refrigerate and simply reheat before serving. It actually tastes even better the next day as the flavors meld together beautifully.
What’s the best way to slice potatoes evenly?
A mandoline slicer is your best friend here. Not only does it save you time, but it also ensures every slice is the same thickness, which is key for those signature tender, cohesive layers in your Ruth’s Chris-Inspired Potatoes au Gratin Recipe.
Final Thoughts
I hope you feel inspired to try this Ruth’s Chris-Inspired Potatoes au Gratin Recipe the next time you’re craving something truly special. It’s everything you love about comfort food — creamy, cheesy, and full of joy — all baked up in one show-stopping dish. Give it a whirl and watch it become a new family favorite!
Print
Ruth’s Chris-Inspired Potatoes au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy decadence of Ruth’s Chris-inspired Potatoes au Gratin. Layers of thinly sliced potatoes, rich cream, and a blend of cheeses bake to perfection for a side dish that’s sure to impress.
Ingredients
Potatoes:
- 2 pounds russet potatoes, peeled and thinly sliced
Cream Mixture:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
Cheese Blend:
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons grated Parmesan cheese (optional for topping)
Additional:
- ¼ teaspoon paprika
- Chopped parsley for garnish
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
- Sauté Aromatics: In a skillet, melt butter with olive oil. Sauté onion until soft, then add garlic.
- Create Cream Mixture: Stir in salt, pepper, cream, and milk. Simmer, then remove from heat.
- Layer and Bake: Arrange potatoes in dish, pour cream mixture, add cheeses. Sprinkle paprika and Parmesan. Bake covered, then uncovered until golden.
- Rest and Garnish: Let rest for 10 minutes before garnishing with parsley.
Notes
- Use a mandoline for uniformly thin potato slices.
- For extra richness, substitute some milk with more cream.
- Can be prepared in advance and reheated.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg
