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.