Experience the rich, creamy delight of Ruth’s Chris Potatoes au Gratin a classic side dish that transforms simple potatoes into an indulgent culinary experience. With layers of tender potatoes drenched in a luscious cheesy sauce, this dish is perfect for holiday feasts or as a comforting weeknight accompaniment.
Ingredients
- 3 lbs russet potatoes, peeled and thinly sliced (⅛–¼ inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 cup shredded Monterey Jack or Gruyère (optional but amazing)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg (optional, traditional for cream sauces)
- ½–1 cup extra cheddar for the top
- Chopped parsley (optional)
Instructions
- Preheat oven to 375°F / 190°C.
- Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook 3–4 minutes until soft. Add the garlic and cook 1 minute more.
- Pour in the heavy cream and milk. Season with salt, pepper, paprika, and nutmeg (if using). Bring to a gentle simmer do NOT boil.
- Stir in 2 cups cheddar (and Monterey Jack/Gruyère if using). Mix until smooth and creamy.
- Spread half of the potato slices in the baking dish. Pour half of the cheese sauce over them. Add the remaining potatoes, then pour the rest of the sauce on top.
- Cover the dish tightly with foil. Bake 45 minutes.
- Remove foil, sprinkle with extra cheddar, and bake another 20–25 minutes until bubbly and golden.
- Let the potatoes sit 10–15 minutes before serving (this thickens the sauce). Garnish with parsley if desired.
Variation
- Substitute russet potatoes with sweet potatoes for a unique twist.
- Incorporate cooked bacon bits for added smokiness.
- Try adding caramelized onions for extra sweetness.
Cooking Notes
- Ensure cream mixture does not boil to prevent separation.
- Yukon gold potatoes can be used as a creamy alternative.
- Always taste and adjust seasoning of the sauce before layering.
Serving Suggestions
- Pairs perfectly with grilled steaks or roasted chicken.
- Serve alongside a fresh green salad for balance.
- Accompany with steamed vegetables for a complete meal.
Tips
- Slice potatoes evenly for consistent cooking.
- For a subtle kick, add a pinch of cayenne to the sauce.
- Let rest 10-15 minutes after baking for best texture.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 10g
- Sodium: 500mg
Frequently Asked Questions
- Can I make this dish ahead of time?
Yes, prepare up to the baking step, refrigerate, and bake when needed. - What kind of cheese is best?
Sharp cheddar provides a classic taste; Gruyère adds a nutty flavor. - Can leftovers be reheated?
Yes, cover and reheat in a 350°F oven until warmed through. - Is it possible to freeze this dish?
Not advised, as cream-based dishes may change texture when thawed.
Conclusion
Ruth’s Chris Potatoes au Gratin epitomizes comfort and elegance. Layers of tender potatoes with a creamy cheese sauce create a side dish that’s rich, satisfying, and luxurious. Ideal for special occasions or simply elevating a weeknight meal, these potatoes offer a warmth and indulgence your family and guests will love.
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Ruth’s Chris Potatoes au Gratin
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Experience the rich, creamy delight of Ruth’s Chris Potatoes au Gratin—a classic side dish that transforms simple potatoes into an indulgent culinary experience. With layers of tender potatoes drenched in a luscious cheesy sauce, this dish is perfect for holiday feasts or as a comforting weeknight accompaniment.
Ingredients
Scale
- 3 lbs russet potatoes, peeled and thinly sliced (⅛–¼ inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese (sharp cheddar recommended)
- 1 cup shredded Monterey Jack or Gruyère (optional but amazing)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg (optional, traditional for cream sauces)
- ½–1 cup extra cheddar for the top
- Chopped parsley (optional)
Instructions
- Preheat oven to 375°F / 190°C.
- Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large saucepan, melt the butter over medium heat. Add the onion and cook 3–4 minutes until soft. Add the garlic and cook 1 minute more.
- Pour in the heavy cream and milk. Season with salt, pepper, paprika, and nutmeg (if using). Bring to a gentle simmer — do NOT boil.
- Stir in 2 cups cheddar (and Monterey Jack/Gruyère if using). Mix until smooth and creamy.
- Spread half of the potato slices in the baking dish. Pour half of the cheese sauce over them. Add the remaining potatoes, then pour the rest of the sauce on top.
- Cover the dish tightly with foil. Bake 45 minutes.
- Remove foil, sprinkle with extra cheddar, and bake another 20–25 minutes until bubbly and golden.
- Let the potatoes sit 10–15 minutes before serving (this thickens the sauce). Garnish with parsley if desired.
Notes
- Slice potatoes evenly to ensure uniform cooking.
- Sharp cheddar enhances the classic flavor; Gruyère adds depth and richness.
- Resting allows the sauce to thicken, ensuring perfect texture.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Keywords: Potatoes au Gratin, Cheese, Creamy, Comfort Food, Ruth’s Chris
