Intro

Ruth’s Chris Potatoes au Gratin Recipe is one of those dishes that quietly steals the show. You go to a steakhouse thinking about the steak, dreaming about that sizzling plate, and then this creamy, golden, bubbling side arrives… and suddenly you are distracted. That happened to me the very first time I tried it. I still remember taking one bite and thinking, Why is this side dish better than half the entrees I have eaten in my life?

As a female chef and passionate home cook, I love recreating restaurant classics at home, especially the ones that feel indulgent and comforting. This recipe is rich, unapologetic, and deeply satisfying. It is not diet food. It is celebration food. And honestly, it deserves to be treated that way.

This is my personal, kitchen-tested version that captures the spirit of the original while being totally doable at home.

What is Ruth’s Chris Potatoes au Gratin?

Ruth’s Chris Potatoes au Gratin is a classic French-inspired potato dish elevated to steakhouse luxury. Thinly sliced potatoes are baked in a rich cream sauce with garlic and cheese until tender, bubbling, and golden on top. The texture is creamy but not mushy, with layers that hold together just enough.

What makes the Ruth’s Chris version special is its simplicity and richness. It does not rely on a long list of cheeses or fancy additions. The focus is on potatoes, cream, garlic, and just enough cheese to bring everything together. Every bite feels silky, savory, and indulgent.

This dish is often served as a shared side, but let me be honest… it can easily become the main event.

Equipment list

You do not need anything fancy, just solid kitchen basics.

Sharp knife or mandoline slicer
Cutting board
Medium saucepan
Whisk
9×13-inch baking dish or similar casserole dish
Aluminum foil
Oven

That is it. Simple tools, big payoff.

Ingredients

This is a rich dish, so quality ingredients matter.

3 pounds russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
3 tablespoons unsalted butter
3 cloves garlic, minced
1 ½ cups shredded cheddar cheese (sharp is best)
½ cup shredded Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional but recommended)

Instructions

Step 1: Prep the potatoes

Peel the potatoes and slice them thin, about ⅛-inch thick. Keep them uniform so they cook evenly. Place slices in cold water to prevent browning while you prepare the sauce.

Step 2: Make the cream sauce

In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream and milk. Stir gently and heat until warm, not boiling.

Season with salt, pepper, and nutmeg. Remove from heat.

Step 3: Assemble the dish

Preheat oven to 375°F (190°C). Grease your baking dish with butter.

Drain and pat dry the potato slices. Layer half of the potatoes evenly in the dish. Pour half of the cream mixture over them. Sprinkle half of the cheddar and a bit of Parmesan.

Repeat with remaining potatoes, cream, and cheese.

Step 4: Bake

Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes until the top is golden and bubbling and the potatoes are fork-tender.

Step 5: Rest

Let the dish rest for 10 minutes before serving. This helps the sauce set slightly and makes serving easier.

Why this dish tastes so luxurious

The magic of Ruth’s Chris Potatoes au Gratin Recipe is in restraint. It does not try to do too much. The cream gently cooks the potatoes while absorbing their starch, naturally thickening the sauce. Garlic adds depth without overpowering. The cheese melts into the sauce instead of sitting on top.

The result is silky, rich, and deeply comforting.

Choosing the right potatoes

Russet potatoes are key here. They have higher starch content, which helps thicken the sauce and create that creamy texture. Yukon Golds can work, but they give a slightly firmer, more buttery result. If you want true steakhouse vibes, stick with russets.

Cheese choices explained

Sharp cheddar provides flavor without making the dish greasy. Parmesan adds saltiness and depth. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that affect melting.

Freshly grated cheese melts smoother and tastes better. Always.

Make-ahead tips

This Ruth’s Chris Potatoes au Gratin Recipe is perfect for entertaining.

Assemble the dish up to 24 hours ahead
Cover tightly and refrigerate
Bake when ready, adding 10–15 extra minutes

The flavors actually deepen overnight, which I love.

How to serve it like a steakhouse

Serve this dish hot, straight from the oven, in a clean white or ceramic dish. Keep portions generous but not overwhelming. This pairs beautifully with:

Filet mignon
Ribeye steak
Roast chicken
Grilled asparagus
Simple green salad

Balance the richness with something fresh and crisp.

Common mistakes to avoid

Slicing potatoes too thick
Boiling the cream
Using low-fat dairy
Skipping the resting time
Overloading with cheese

This dish thrives on balance, not excess.

Can you customize it?

Absolutely, but gently.

Add caramelized onions for sweetness
Add thyme or rosemary sparingly
Add Gruyere for a deeper cheese note

Just remember, the goal is elegance, not overload.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F, covered, until warmed through. Avoid microwaving if possible, as it can break the sauce.

Why this recipe works at home

As a female chef, I believe luxury cooking should feel approachable. This Ruth’s Chris Potatoes au Gratin Recipe does exactly that. It gives you restaurant-quality flavor without complicated techniques.

It is comforting, impressive, and deeply satisfying. The kind of dish people talk about after dinner.

Perfect occasions for this dish

Holiday dinners
Date nights at home
Dinner parties
Celebrations
Comfort food cravings

Honestly, sometimes I make it just because I need a win.

Final thoughts

If you have ever fallen in love with Ruth’s Chris Potatoes au Gratin, this recipe will bring that memory straight into your kitchen. Creamy, rich, and beautifully simple, it is proof that the best dishes do not need to shout to be unforgettable.

Make it once, and it will quietly become one of your most requested recipes.

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