Ruth’s Chris Potatoes au Gratin is a luxurious and creamy side dish, featuring tender slices of potatoes baked in a rich, cheesy cream sauce. This indulgent dish pairs perfectly with steak or roasted meats and is a favorite for special occasions. With this easy-to-follow recipe, you can recreate this decadent dish at home and enjoy the restaurant-quality taste in your own kitchen.

Ingredients

• 4 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛-inch thick)
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 cup shredded cheddar cheese
• 1 cup shredded Gruyère or Swiss cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon nutmeg (optional, for extra flavor)
• 2 tablespoons chopped fresh parsley for garnish (optional)

Optional Add-Ins:

• ½ teaspoon garlic powder for extra garlic flavor
• ½ teaspoon paprika for a subtle smokiness
• ¼ teaspoon cayenne pepper for a slight kick

For Serving:

• Fresh chives or parsley for garnish

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or an oven-safe casserole dish with butter or non-stick spray.

Step 2: Prepare the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Stir in the flour to make a roux, cooking for another 1-2 minutes to remove the raw flour taste.
3. Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps.
4. Bring the mixture to a gentle simmer and cook for 3-4 minutes, until slightly thickened.
5. Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, and Parmesan cheese, one handful at a time, until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and nutmeg (if using). Set aside.

Step 3: Assemble the Potatoes

1. Layer half of the sliced potatoes evenly in the prepared baking dish.
2. Pour half of the cheese sauce over the potatoes, spreading it evenly.
3. Add the remaining potatoes in an even layer, and top with the rest of the cheese sauce.

Step 4: Bake the Potatoes

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
2. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 5: Broil for a Crispy Top (Optional)

1. For an extra crispy top, place the dish under the broiler for 2-3 minutes, watching closely to avoid burning.

Step 6: Garnish and Serve

1. Remove the dish from the oven and let it rest for about 5 minutes before serving.
2. Garnish with fresh parsley or chopped chives for added color and flavor.

Cooking Notes

• Potatoes: Russet or Yukon Gold potatoes are best for this recipe because they hold up well and become tender while baking.
• Cheese: A combination of cheddar, Gruyère, and Parmesan gives the dish its signature richness, but you can experiment with other cheeses like mozzarella, fontina, or Monterey Jack for different flavors.

Variations

1. Bacon and Cheddar Potatoes au Gratin

Add ½ cup of cooked, crumbled bacon between the potato layers for a smoky, savory twist. You can also sprinkle some bacon on top just before serving for added texture.

2. Garlic Herb Potatoes au Gratin

For extra herbaceous flavor, mix in 1 teaspoon of fresh thyme or rosemary with the cheese sauce. You can also sprinkle fresh chives on top after baking.

3. Spicy Potatoes au Gratin

Add ½ teaspoon of cayenne pepper or red pepper flakes to the cheese sauce for a spicy kick. You can also layer in jalapeños or poblano peppers for a more intense heat.

4. Vegetarian Potatoes au Gratin

Layer thinly sliced vegetables like zucchini, bell peppers, or spinach between the potatoes for a lighter, veggie-packed version of this dish.

Frequently Asked Questions (FAQs)

Q: Can I make Potatoes au Gratin ahead of time?
Yes! You can assemble the dish and refrigerate it, unbaked, for up to 24 hours. When ready to bake, allow it to come to room temperature for about 20-30 minutes before putting it in the oven. You may need to add an extra 10-15 minutes of baking time if the dish is cold.

Q: How do I store leftovers?
Store any leftover Potatoes au Gratin in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.

Q: Can I freeze Potatoes au Gratin?
Yes, you can freeze this dish before or after baking. If freezing before baking, assemble the gratin, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking. If freezing after baking, allow the gratin to cool completely, wrap tightly, and freeze. Thaw and reheat in the oven until warmed through.

Q: Can I use pre-shredded cheese?
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the texture of the sauce. For the creamiest results, it’s best to grate your own cheese.

This Copycat Ruth’s Chris Potatoes au Gratin brings the rich, cheesy flavors of the restaurant dish straight to your kitchen. With tender potatoes, a creamy sauce, and a golden-brown top, this indulgent side dish is perfect for special occasions or any meal that needs a comforting, savory accompaniment.