How to Make Ruth’s Chris Potatoes au Gratin Perfectly

If you’ve ever wondered how to replicate the rich, creamy, and irresistibly cheesy Ruth’s Chris Potatoes au Gratin at home, you’re in the right place. This recipe captures the essence of the restaurant’s famous side dish, blending layers of tender potatoes with a velvety cheese sauce so perfect it gets you every time. With this easy, creamy recipe, you can master Ruth’s Chris Potatoes au Gratin and enjoy that rich, cheesy perfection straight from your own oven.

Why You’ll Love This Recipe

• Rich and Creamy Comfort: Every bite delivers indulgent creaminess and melt-in-your-mouth potatoes that satisfy your comfort food cravings.
• Simple Ingredients, Big Impact: The recipe uses accessible ingredients that come together beautifully without fuss or complexity.
• Perfect for Special Occasions: Impress guests with a side dish that looks gourmet but feels like home-cooked goodness.
• Versatile and Customizable: Easy to tweak for dietary preferences or ingredient availability while maintaining its classic flavor.
• Make Ahead Friendly: Prepare it in advance to save time on busy days – no rush, just delicious results.

Ingredients You’ll Need

Gathering the right ingredients is key, but don’t worry — these essentials are straightforward and play distinct roles to build the perfect texture, flavor, and color. Each component works harmoniously, ensuring your Ruth’s Chris Potatoes au Gratin achieves that authentic finish.

• Russet Potatoes: Choose starchy potatoes for tender slices that absorb the creamy sauce wonderfully.
• Heavy Cream: Adds richness and smoothness to the sauce, creating that irresistible velvet texture.
• Sharp Cheddar Cheese: Provides bold flavor and melts beautifully into layers of tender potatoes.
• Parmesan Cheese: Enhances the dish with a salty, nutty depth and crisps perfectly on top.
• Garlic: Fresh minced garlic infuses the sauce with savory warmth and aromatic flavor.
• Butter: Used for the roux and to butter the baking dish for that golden crust and richness.
• All-Purpose Flour: Helps thicken the creamy sauce, creating the perfect consistency for baking.
• Salt and Black Pepper: Essential seasonings that balance and highlight the dish’s flavors.
• Fresh Thyme: Optional herb adding a subtle, earthy note to complement the richness.

Variations for Ruth’s Chris Potatoes au Gratin

One of the best parts about this recipe is how easily it adapts to your preferences or what’s on hand. Feel free to experiment with these variations to make the dish truly your own, whether for dietary needs or simply craving new flavors.

• Cheese Switch-Up: Swap cheddar for Gruyere or fontina for a different but equally creamy and flavorful result.
• Added Protein: Include cooked bacon or pancetta for a smoky, savory twist that pairs beautifully with the cheese.
• Dairy-Free Version: Use coconut cream and vegan cheese alternatives to suit lactose intolerances while keeping creaminess.
• Vegetable Boost: Layer in sautéed mushrooms, caramelized onions, or spinach for extra texture and nutrients.
• Herb Variations: Substitute thyme with rosemary or chives to give the dish a fresh aromatic lift.

How to Make Ruth’s Chris Potatoes au Gratin

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Peel the russet potatoes and slice them thinly—about 1/8-inch thick—to ensure even baking and perfect layering. Mince fresh garlic and measure out all your cheeses and cream to have them ready before you begin the sauce.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns a pale golden color, creating a roux. Whisk in the heavy cream slowly, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer until it thickens. Remove from heat and stir in grated cheddar, Parmesan, garlic, salt, pepper, and fresh thyme until smooth and fully melted.

Step 3: Layer the Potatoes and Sauce

Butter a baking dish and arrange a single layer of potato slices. Spoon a generous amount of the cheese sauce over the potatoes, making sure each layer is coated. Continue layering potatoes and sauce, ending with a thick cheese layer on top to develop that golden, bubbly crust.

Step 4: Bake Until Golden and Bubbling

Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 20-25 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork. Let it stand for 10 minutes before serving to let the sauce set perfectly.

Pro Tips for Making Ruth’s Chris Potatoes au Gratin

• Use Freshly Grated Cheese: Avoid pre-shredded cheese as it contains additives that prevent smooth melting.
• Slice Potatoes Evenly: Uniform slices ensure even cooking and a consistent creamy texture.
• Don’t Skip the Roux: Thickening the cream first prevents a watery sauce and keeps the dish rich.
• Rest After Baking: Allow the gratin to cool slightly so it firms up and slices more cleanly.
• Experiment with Herbs: Adding fresh thyme or rosemary can take the flavor profile to a new level.

How to Serve Ruth’s Chris Potatoes au Gratin

Garnishes

A sprinkle of chopped fresh parsley or chives adds a refreshing pop of color and light herbaceous flavor to balance the rich, cheesy layers.

Side Dishes

This dish pairs wonderfully with steak, roasted chicken, or fresh green vegetables like asparagus or sautéed green beans for a well-rounded meal.

Creative Ways to Present

Serve individual portions in small ramekins for an elegant touch, or layer in a cast-iron skillet for a rustic, family-style presentation that everyone can share.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture and avoid drying out.

Freezing

You can freeze the unbaked assembled dish by covering it tightly with foil and plastic wrap for up to 2 months. Thaw overnight in the fridge before baking as directed.

Reheating

Reheat leftovers in a 325°F oven covered with foil to prevent the top from burning, heating until warmed through and bubbly, about 20-30 minutes.

FAQs

Can I use other types of potatoes for Ruth’s Chris Potatoes au Gratin?

While russet potatoes are ideal for their starchy texture, Yukon Golds can be used for a creamier and slightly buttery flavor, but avoid waxy potatoes which hold shape too well and skimp on creaminess.

Do I have to use both cheddar and Parmesan cheese?

Using both provides a balance of sharpness from the cheddar and nutty richness from the Parmesan, but you can use just one type if needed, keeping in mind it may alter the depth of flavor.

Is it necessary to peel the potatoes?

For the smoothest texture and authentic Ruth’s Chris Potatoes au Gratin feel, peeling is recommended. Leaving skins on will add texture and can change the dish’s creaminess.

Can I prepare the gratin entirely ahead of time?

Yes, assemble the dish up to 24 hours ahead, cover, and refrigerate. Bring it to room temperature before baking to ensure even cooking.

How can I make this dish dairy-free?

Replace heavy cream with full-fat coconut milk or cashew cream and swap cheeses with dairy-free cheese alternatives to mimic the creamy texture and cheesy flavor.

Final Thoughts

Bringing the luxurious feel of Ruth’s Chris Potatoes au Gratin into your own kitchen is easier than you might think. This recipe invites you to savor every creamy, cheesy layer with confidence and delight. Whether you’re cooking for family, friends, or just treating yourself, these potatoes au gratin will become a cherished classic that you’ll want to make again and again.

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