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Ruth’s Chris Potatoes au Gratin

Ruth’s Chris Potatoes au Gratin
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This recipe recreates the rich, creamy, and irresistibly cheesy Ruth’s Chris Potatoes au Gratin at home, featuring tender russet potatoes layered with a velvety cheese sauce made from sharp cheddar and Parmesan. Perfect for special occasions or comforting family dinners, this easy-to-make baked dish delivers a golden, bubbly crust and melt-in-your-mouth texture.

Ingredients

Scale

Main Ingredients

  • 2 lbs Russet Potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 2 cups Heavy Cream
  • 2 cups Sharp Cheddar Cheese, freshly grated
  • 1 cup Parmesan Cheese, freshly grated
  • 3 cloves Garlic, minced
  • 4 tbsp Butter (for roux and buttering the baking dish)
  • 3 tbsp All-Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Fresh Thyme leaves (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C). Peel the russet potatoes and slice them thinly, about 1/8-inch thick, for even baking and layering. Mince the garlic and measure out the cheeses and cream to have everything ready before making the sauce.
  2. Make the Creamy Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until pale golden, forming a roux. Gradually whisk in the heavy cream, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer until it thickens. Remove from heat and stir in the grated cheddar, Parmesan, minced garlic, salt, black pepper, and fresh thyme until smooth and fully melted.
  3. Layer the Potatoes and Sauce: Butter a baking dish thoroughly. Arrange a single layer of potato slices evenly on the bottom. Spoon a generous amount of the cheese sauce over the potatoes, ensuring each slice is coated. Repeat layering potatoes and sauce, finishing with a thick layer of cheese sauce on top to create the golden crust.
  4. Bake Until Golden and Bubbling: Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. Allow the dish to rest for 10 minutes before serving to let the sauce set perfectly.

Notes

  • Use freshly grated cheese rather than pre-shredded to ensure smooth melting without additives.
  • Slice potatoes evenly to guarantee consistent cooking and creamy texture.
  • Do not skip making the roux; it prevents a watery sauce and adds richness.
  • Let the gratin rest after baking so it firms up and slices cleanly.
  • Experiment with fresh herbs like thyme or rosemary to enhance flavor profiles.

Nutrition

Keywords: potatoes au gratin, Ruth's Chris potatoes, creamy potatoes, cheesy side dish, baked potatoes, comfort food

Find it online: https://mealsbysarah.com/ruths-chris-potatoes-au-gratin/