Ruth’s Chris Steak House is known for its luxurious ambiance, sizzling steaks, and, perhaps unexpectedly, its unforgettable side dishes. Among them, the Potatoes au Gratin stand out as a customer favorite—rich, creamy, and perfectly cheesy. This indulgent dish elevates the humble potato into something truly special, pairing flawlessly with everything from filet mignon to roasted chicken. It’s no wonder diners often find themselves trying to replicate the experience at home.

This Ruth’s Chris-inspired Potatoes au Gratin recipe brings the elegance of a steakhouse right to your own kitchen. Whether you’re planning a holiday feast, a dinner party, or simply want to treat yourself to a restaurant-quality side, this dish delivers both comfort and sophistication. Unlike traditional scalloped potatoes, this version features layers of tender sliced potatoes smothered in a velvety cheese sauce and baked until golden and bubbly.

What makes this recipe particularly special is its balance of flavor and texture. A blend of sharp cheddar and cream creates a rich base, while sautéed onions and a touch of garlic add depth. The top becomes beautifully caramelized in the oven, giving you that irresistible crust that’s both cheesy and crisp.

If you’ve ever dined at Ruth’s Chris and wondered how to recreate their signature gratin at home, you’re in the right place. This guide walks you through every step—from choosing the right potatoes to achieving the perfect creamy consistency—so you can enjoy this classic dish whenever the craving strikes.

What Are Potatoes au Gratin?

Potatoes au gratin is a classic French dish made from thinly sliced potatoes baked in a creamy, cheesy sauce. The term “au gratin” refers to the golden-brown crust that forms on the surface during baking, typically from cheese or breadcrumbs. Unlike scalloped potatoes—which are often made with a simple cream sauce—potatoes au gratin are known for their rich, cheese-laden layers.

This dish is a staple in both comfort food and fine dining, offering an ideal balance of indulgence and simplicity. The key is in the technique: slicing the potatoes thinly, layering them with sauce, and baking them until fork-tender with a bubbly, golden top.

Ruth’s Chris Steak House elevated this dish by emphasizing premium ingredients and bold flavor. Their version is famously velvety, deeply savory, and pairs beautifully with steak and other proteins. This recipe pays homage to that version while making it approachable for home cooks.

Why This Recipe Works (Ruth’s Chris Style)

This Ruth’s Chris-inspired potatoes au gratin recipe works so well because it captures the essence of the original dish while simplifying the process for home kitchens. The luxurious flavor and texture come from a few key elements that mirror the restaurant’s approach.

First, the combination of cheeses makes all the difference. While many traditional recipes rely on a single cheese, this version uses sharp cheddar for bite and creaminess, with optional additions like Monterey Jack or Gruyère for a more complex flavor. The result is a sauce that’s smooth, cheesy, and not overly heavy.

Next, the use of heavy cream and butter gives the sauce its rich, velvety consistency. At Ruth’s Chris, richness is never compromised, and the cream helps coat every slice of potato for a consistent mouthfeel throughout. Sautéed onions and garlic infuse the sauce with savory depth, enhancing the natural flavor of the potatoes.

Another critical aspect is the method of slicing the potatoes. Thin, uniform slices ensure even cooking and a pleasing layered effect once baked. A mandoline slicer makes this easy, but a sharp knife works just as well with a bit of care.

Finally, baking the dish uncovered allows the top to form a golden, bubbling crust—just like the version served in the restaurant. This contrast of creamy interior and crisp top is what makes this recipe a showstopper and keeps people coming back for seconds.

Ingredients Overview

Here’s what you’ll need to make these rich, restaurant-style potatoes au gratin. Each ingredient contributes to the overall flavor, texture, or structure of the dish.

Main Ingredients:

Yukon Gold or Russet potatoes (about 2 lbs): Yukon Gold offers a buttery flavor and creamy texture; Russets break down more for a softer finish.
Heavy cream (2 cups): Essential for that luxurious, thick sauce.
Whole milk (1 cup): Balances out the richness of the cream.

Butter (2 tbsp): Used to sauté onions and add richness.
Onion (1 small, finely chopped): Adds aromatic depth.
Garlic (2 cloves, minced): A small but powerful flavor enhancer.

Cheese Blend:

Sharp cheddar (1½ cups shredded): Provides a bold, classic flavor.

Monterey Jack or Gruyère (½ cup, optional): Adds creaminess and meltability.
Parmesan (¼ cup, grated): For a nutty finish on top.

Seasonings:

Salt and black pepper (to taste): Always season in layers.
Nutmeg (a pinch): Optional, but adds warmth to the cream sauce.

Fresh thyme or parsley (optional garnish): For a touch of brightness.

Optional Add-Ins:

Cooked bacon bits: For a smoky twist.
Chives or green onions: Adds color and freshness when serving.

Substitutions are easy—half-and-half can replace heavy cream for a lighter version, and pre-shredded cheese can be used in a pinch, though freshly grated cheese melts better and has superior flavor.

Kitchen Tools You’ll Need

Having the right tools makes all the difference when preparing a layered dish like potatoes au gratin. Here’s what you’ll need to get the best results:

Mandoline slicer or sharp chef’s knife: A mandoline ensures uniformly thin potato slices, which helps with even cooking. A knife works too—just slice carefully and consistently.
Cheese grater: Freshly grated cheese melts better and gives a creamier result than pre-shredded varieties.
Large saucepan or skillet: For sautéing onions and preparing the cream sauce.

Whisk: Helps blend the sauce smoothly without lumps.
Oven-safe baking dish (9×13 or similar): Glass or ceramic dishes work best for even heat distribution.
Aluminum foil (optional): Can be used if the top starts to brown too quickly.

Spatula or serving spoon: For scooping the gratin without breaking the layers.

If you have these basic tools, you’re ready to recreate the rich, bubbly gratin served at Ruth’s Chris right in your own kitchen.

How to Prep for Success

Prepping properly is key to ensuring your potatoes au gratin turn out perfectly creamy, tender, and flavorful every time. Here are some essential tips and techniques to set yourself up for success.

1. Choose the Right Potato:
Yukon Gold potatoes offer the best texture and flavor for this dish. They’re creamy but hold their shape better than Russets, which can become overly soft. Whichever you choose, make sure they’re firm and unblemished.

2. Slice Evenly and Thinly:
Aim for slices about 1/8-inch thick. A mandoline slicer ensures precision, but a sharp knife and steady hand can do the job too. Uniform slices ensure even cooking and layering.

3. Soak the Potatoes (Optional but Helpful):
Place the sliced potatoes in cold water for 10–15 minutes to remove excess starch. This prevents the layers from sticking and helps achieve a creamier texture.

4. Grate Cheese Ahead of Time:
Freshly grated cheese melts more evenly than bagged, pre-shredded cheese, which often contains anti-caking agents. Prep your cheese before starting the sauce to make assembly quicker.

5. Sauté Aromatics First:
Sautéing the onions and garlic in butter before adding them to the cream sauce enhances their flavor and prevents raw onion taste.

6. Preheat Your Oven:
Always start with a preheated oven (around 375°F) to ensure the gratin begins cooking immediately and develops that signature golden crust.

7. Assemble in Advance:
You can slice, sauce, and layer the gratin up to 24 hours in advance. Simply cover and refrigerate until ready to bake.

Step-by-Step Cooking Instructions

Making Ruth’s Chris-style potatoes au gratin at home is easier than it sounds. Follow these steps to create a rich, creamy, golden-topped gratin that rivals the original.

1. Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Prep the potatoes:
Peel and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife. If desired, soak them in cold water for 10–15 minutes to remove excess starch, then drain and pat dry.

3. Sauté aromatics:
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another 30 seconds.

4. Make the cheese sauce:
Pour in the heavy cream and milk, stirring constantly. Bring to a gentle simmer, then reduce the heat. Add 1½ cups of shredded cheddar and ½ cup Monterey Jack or Gruyère, whisking until smooth and fully melted. Season with salt, pepper, and a pinch of nutmeg if desired.

5. Layer the dish:
Place a layer of sliced potatoes in the bottom of your baking dish. Spoon over a portion of the cheese sauce. Repeat layers until all potatoes and sauce are used, ending with a final layer of cheese sauce. Top with Parmesan cheese.

6. Bake uncovered:
Place in the preheated oven and bake for 45–55 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.

7. Let it rest:
Allow the gratin to sit for 10–15 minutes before serving. This helps the sauce thicken and the layers set.

Tips for the Perfect Gratin

Use starchy potatoes like Yukon Gold or Russets for the creamiest texture.
Slice potatoes uniformly so they cook evenly—thin is better.

Avoid pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
Do not boil the cream sauce. A gentle simmer is all you need to melt the cheese and thicken the base.
Bake uncovered to allow the top to become golden and slightly crispy.

Season in layers. Lightly salt and pepper each layer of potatoes to avoid bland spots.
Let it rest before serving. This keeps the sauce from being too runny and helps the gratin slice cleanly.

These tips will elevate your dish from basic to restaurant-quality every time.

Make-Ahead & Storage Instructions

This dish is perfect for prepping in advance, making it ideal for holidays and dinner parties.

Make-Ahead Tips:

Assemble the entire gratin (without baking) up to 24 hours in advance. Cover tightly with plastic wrap or foil and refrigerate.

When ready to bake, let the dish sit at room temperature for 20–30 minutes to take the chill off before placing it in the oven.

Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave, or reheat the whole dish in the oven at 350°F for 20–25 minutes.

Freezing:

You can freeze the baked gratin once cooled, but note that the texture may become slightly grainy due to the cream and cheese.
Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

Recipe Variations & Add-Ins

Want to put your own spin on this steakhouse classic? Here are some creative variations and flavor add-ins to try:

Cheese Variations:

Gruyère or Fontina: These cheeses melt beautifully and add a subtle nuttiness.
Smoked Gouda: Introduces a smoky depth, great for fall or holiday meals.
Pepper Jack: Adds a mild kick if you prefer a spicier profile.

Protein Additions:

Bacon: Crumble cooked bacon between the layers for a smoky, savory upgrade.

Ham: Diced ham works well for a heartier, brunch-style version.

Vegetarian Enhancements:

Sautéed Mushrooms or Spinach: Add an umami punch and extra nutrition.
Caramelized Onions: For a slightly sweet, savory contrast to the cheese.

Alternate Potatoes:

Sweet Potatoes or a Mix: Offers a subtle sweetness and visual contrast in the layers.
Purple Potatoes: Add vibrant color and a slightly earthier flavor.

Mini Gratin Cups:

Bake the gratin in individual ramekins or muffin tins for elegant, single-serve portions—great for dinner parties or meal prepping.

These variations allow you to customize the dish to suit your occasion, dietary needs, or seasonal ingredients while keeping the essence of Ruth’s Chris-style indulgence.

Serving Suggestions

Potatoes au gratin is a versatile side that elevates any meal. It pairs especially well with hearty mains and is a natural match for steakhouse-style dinners.

Perfect Pairings:

Grilled or Pan-Seared Steak: Ribeye, filet mignon, or New York strip are ideal.
Roast Chicken or Turkey: A great option for holidays like Thanksgiving or Easter.
Honey Glazed Ham: The sweetness of the ham contrasts beautifully with the creamy potatoes.

Wine Pairings:

Serve with a buttery Chardonnay or a medium-bodied Merlot to complement the richness of the dish.

Occasions to Serve:

This recipe is perfect for holiday gatherings, Sunday dinners, or potlucks.

It also shines as a comfort food classic on a cold winter night.

With its creamy layers and cheesy crust, this dish is a guaranteed crowd-pleaser any time of year.

Frequently Asked Questions (FAQ)

What’s the difference between scalloped and au gratin potatoes?
Scalloped potatoes typically don’t contain cheese, while au gratin features a creamy, cheesy sauce and a golden top layer.

Can I use different cheeses in this recipe?
Yes, cheddar is traditional, but Gruyère, Monterey Jack, or Fontina can be used for added depth or different textures.

Why are my potatoes au gratin watery?
This can happen if the potatoes weren’t dried well or if too much milk was used. Always pat slices dry and avoid over-thinning the sauce.

Do I need to peel the potatoes?
It’s recommended, especially for Russets, to achieve a smoother texture. However, Yukon Golds can be used with the skin on if desired.

Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day in advance. Bake just before serving for the best texture and flavor.

Ruth’s Chris-Inspired Potatoes au Gratin

Author: Hamza

Print Recipe

Description

Bring the flavor of your favorite steakhouse home with this rich, creamy, and cheesy Ruth’s Chris-inspired Potatoes au Gratin. Thinly sliced potatoes are layered with a velvety cheddar cheese sauce, infused with garlic and onions, then baked until golden and bubbling. This indulgent side dish is perfect for special occasions, holidays, or anytime you want to elevate your dinner table. It pairs beautifully with steak, roast chicken, or ham and is sure to become a crowd favorite.

Ingredients

Scale

2 tablespoons butter plus extra for greasing the baking dish
1/2 white onion finely minced
2 garlic cloves minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream add more if needed
1 1/2 lbs russet potatoes peeled and sliced into 1/8-inch thick rounds
2 cups cheddar cheese grated
3/4 cup provolone cheese grated
1/2 cup Parmesan cheese grated
Fresh parsley chopped (optional, for garnish)

Instructions

Preheat your oven to 425°F (220°C) and grease an 8×8-inch baking dish with butter.
In a large pot over medium heat, melt the butter. Add the minced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic, salt, and black pepper, cooking for an additional 30 seconds.
Pour in the chicken stock and heavy cream, then add the sliced potatoes. Stir gently to combine. Bring the mixture to a low simmer (avoid boiling). Reduce the heat to medium-low, cover the pot, and cook until the potatoes are tender, about 15-20 minutes. Adjust seasoning to taste.
Transfer the creamy potato mixture into the prepared baking dish. Sprinkle evenly with cheddar, provolone, and Parmesan cheeses.
Bake in the preheated oven until the cheese is melted, bubbly, and golden brown, about 10-15 minutes.
Remove from the oven and let cool slightly. Garnish with fresh parsley, if desired, and serve. Enjoy!

Notes

Potato Type: Yukon Gold potatoes offer a buttery texture and hold their shape well, but Russets work if you prefer a softer finish.
Cheese Tip: For best results, grate your own cheese instead of using pre-shredded. It melts better and gives the sauce a creamier texture.
Make-Ahead: Assemble up to 24 hours in advance. Cover and refrigerate. Let sit at room temperature for 20–30 minutes before baking.
Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F for 20–25 minutes or microwave individual portions.
Freezing: Can be frozen after baking. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Flavor Boost: Add cooked bacon, sautéed mushrooms, or a pinch of nutmeg to customize the dish.
Serving Suggestion: Great with grilled steak, roasted meats, or as a comforting holiday side.