If you’re craving the rich, creamy indulgence of classic potatoes au gratin but want to recreate a restaurant-worthy experience at home, look no further than this Ruth’s Chris-Inspired Potatoes au Gratin Recipe. This dish combines tender layers of thinly sliced russet potatoes with a luscious blend of sharp cheddar and Parmesan cheeses, all enveloped in a savory garlic-infused cream sauce. The result is a golden, bubbling masterpiece that perfectly balances flavor and texture, guaranteed to wow anyone lucky enough to dig in.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to this Ruth’s Chris-Inspired Potatoes au Gratin Recipe’s signature richness and depth. Each ingredient plays a vital role, from the creamy base to the perfectly melted cheese that forms that irresistible crust.
- Russet potatoes (2 lbs, peeled and thinly sliced): Their starchy texture is perfect for absorbing cream and achieving a tender bite.
- Heavy cream (1 ½ cups): Adds a velvety richness that’s essential for that luscious sauce.
- Whole milk (1 cup): Balances cream thickness, keeping the gratin smooth but not overly heavy.
- Sharp cheddar cheese (2 cups, grated): Delivers bold flavor and creamy meltiness.
- Parmesan cheese (1 cup, grated): Brings a nutty, salty depth to the dish’s topping.
- Unsalted butter (2 tablespoons): Used to infuse the sauce with richness and help mellow the garlic.
- Garlic cloves (2, minced): Infuses the sauce with aromatic warmth.
- Salt (1 teaspoon): Enhances all the flavors perfectly.
- Black pepper (½ teaspoon): Adds subtle heat and complexity.
- Paprika (½ teaspoon, optional): A hint of smoky color and flavor).
- Ground nutmeg (¼ teaspoon, optional): Adds a gentle, unexpected warmth that elevates the cream sauce.
How to Make Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Step 1: Prepare the Cream Sauce
Begin by melting the butter in a medium saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute — don’t let it brown or burn. Gradually whisk in the heavy cream and whole milk, stirring constantly to combine. Season the sauce with salt, pepper, paprika, and nutmeg. Keep the sauce warm and gently bubbling as you prepare the potatoes.
Step 2: Slice and Layer the Potatoes
Peel the russet potatoes and slice them very thin — aim for about 1/8 inch thickness to ensure they cook evenly and soak up all the creamy goodness. Layer half of the potato slices in a buttered baking dish, slightly overlapping. Pour half of the cream sauce evenly over the potatoes, then sprinkle with half of the cheddar cheese.
Step 3: Add the Second Layer
Repeat by layering the remaining potato slices, then pour the rest of the cream sauce over the top. Finish by sprinkling the Parmesan and remaining cheddar cheese evenly across the surface. This cheese combo ensures a bubbly golden topping with a bit of crusty texture.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 45 minutes to allow the potatoes to soften halfway. Remove the foil and bake for an additional 20 to 25 minutes until the cheese is bubbly and golden brown. Let the gratin rest for 10 minutes before serving to thicken up and develop its layers of flavor.
How to Serve Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Garnishes
Fresh herbs like finely chopped chives or parsley add a bright pop of color and freshness that contrasts beautifully with the rich, creamy potatoes. A light sprinkle of extra Parmesan just before serving gives a touch of extra flavor and visual appeal.
Side Dishes
This Ruth’s Chris-Inspired Potatoes au Gratin Recipe pairs wonderfully with a crisp green salad or some roasted vegetables. If you’re serving it alongside steak or roasted chicken, the creamy potatoes offer a perfect counterbalance, creating a genuinely indulgent meal experience.
Creative Ways to Present
For a fun twist, try serving this gratin in individual ramekins for personal portions, making the presentation feel extra special. Alternatively, top with caramelized onions or a drizzle of browned butter for an elegant finish that wows your guests at any dinner party.
Make Ahead and Storage
Storing Leftovers
Once the potatoes have cooled to room temperature, cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days.
Freezing
You can freeze the cooked gratin in individual portions wrapped in plastic and foil to prevent freezer burn. It’s best used within 1 month, and though the texture might be slightly softer, the flavors remain luxurious and satisfying.
Reheating
To reheat, warm the potatoes gently in a 350°F oven, covered with foil to prevent drying out. Expect about 20 minutes or until heated through. Avoid microwaving if possible, as it can make the texture a bit rubbery.
FAQs
Can I use other types of potatoes instead of russet?
Yes, Yukon Gold potatoes work well too, offering a creamier texture, but russets are preferred for their ideal starch content that holds up nicely during baking.
Is there a substitute for heavy cream in this recipe?
You can use a mixture of milk and cream cheese or sour cream to mimic the richness, but using heavy cream gives the best silky texture and mouthfeel.
Can I prepare this dish vegetarian?
Absolutely! This recipe is naturally vegetarian-friendly, but double-check your cheese labels if you want to ensure they don’t contain animal rennet.
What’s the best way to slice potatoes evenly?
Using a mandoline slicer is ideal for consistent thin slices, which helps the potatoes cook uniformly and absorb the sauce properly.
How can I make the cheese topping extra crispy?
After baking, you can broil the gratin for 2 to 3 minutes, watching closely to avoid burning, to get a beautiful bubbly golden crust.
Final Thoughts
This Ruth’s Chris-Inspired Potatoes au Gratin Recipe is a true crowd-pleaser that brings the elegance of a fine dining experience to your kitchen. Creamy, cheesy, and perfectly seasoned, it’s one of those dishes you’ll want to make again and again for family gatherings or special dinners. Go ahead and try it out — your taste buds will thank you!
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Ruth’s Chris-Inspired Potatoes au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Ruth’s Chris-Inspired Potatoes au Gratin recipe features thinly sliced russet potatoes baked in a rich mixture of heavy cream and whole milk, layered with sharp cheddar and Parmesan cheeses for a creamy, cheesy, and golden crusted side dish perfect for any special occasion or comforting meal.
Ingredients
Potatoes
- 2 lbs russet potatoes, peeled and thinly sliced
Dairy & Cheese
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, grated
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Seasonings
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough to cook the potatoes evenly and develop a golden crust on top.
- Prepare the cream mixture: In a saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, paprika, and nutmeg. Heat gently over medium-low heat until the mixture is warm and flavors meld, but do not let it boil.
- Layer the potatoes and cheese: In a buttered baking dish, arrange a layer of thinly sliced potatoes evenly. Sprinkle a portion of the sharp cheddar and Parmesan cheeses over the potatoes. Repeat layering potatoes and cheeses until all ingredients are used, finishing with a cheese layer on top. Dot the top with unsalted butter pieces.
- Add the cream mixture: Carefully pour the warm cream mixture over the layered potatoes and cheese, making sure it is evenly distributed throughout the dish.
- Bake the gratin: Cover the dish with aluminum foil and bake for about 45 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
- Rest before serving: Allow the potatoes au gratin to rest for 5-10 minutes before serving to let the dish set for easier slicing and enhanced flavors.
Notes
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- For a stronger cheesy flavor, consider substituting some cheddar with Gruyère or combining cheeses.
- Do not boil the cream mixture; warming is sufficient to infuse flavor without curdling.
- Covering the dish during the initial baking prevents the top from burning before potatoes are cooked through.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven to restore crispness.
