Ruth’s Chris Potatoes au Gratin – Introduction

Ruth’s Chris Steak House has earned a legendary reputation for serving world-class steaks, but many diners will tell you that one of the most unforgettable things on the menu isn’t the steak—it’s the side dish. Their famous Potatoes au Gratin is a rich, creamy, luxurious potato casserole that turns a simple steak dinner into a full experience.

This dish is defined by ultra-tender sliced potatoes bathed in a velvety cream sauce, layered with cheese, and cooked until bubbling and golden on top. It strikes the perfect balance between flavor, texture, and indulgence. It’s comforting, decadent, and absolutely irresistible.

What makes Ruth’s Chris Potatoes au Gratin so special is its flawless simplicity. No unnecessary ingredients—just a perfect blend of potatoes, cream, onions, cheese, and oven magic. With this recipe, you’ll recreate that same restaurant-quality richness right at home. It works beautifully for Sunday dinners, holidays, potlucks, or as the perfect sidekick to ribs, chicken, or grilled steak.

This is the version that looks like it came straight from the sizzling platters of Ruth’s Chris—creamy on the inside, cheesy on top, and gently browned to perfection.

Ingredients:

• 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 1 medium onion, finely diced
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ cup grated Parmesan (optional for topping)

Preparation:

Step 1:

Preheat your oven to 375°F (190°C). Lightly butter or spray a large baking dish. Peel the potatoes and slice them very thin—about ⅛ inch thick so they cook evenly and become tender throughout.

Step 2:

In a large saucepan, melt butter over medium heat. Add the diced onion and cook until soft and fragrant, about 3–4 minutes. Add the flour and whisk to form a smooth roux. Cook for 1 minute.

Step 3:

Slowly pour in the heavy cream and milk, whisking constantly to avoid lumps. Add garlic powder, onion powder, salt, pepper, and paprika. Continue stirring until the mixture thickens into a creamy sauce.

Step 4:

Reduce heat to low and stir in 1½ cups cheddar cheese and ½ cup Monterey Jack. Mix until melted. This will form the rich, cheesy base that makes Ruth’s Chris potatoes so irresistible.

Step 5:

Layer half of the sliced potatoes into the baking dish. Pour half of the cheese sauce on top, spreading it evenly. Add the remaining potatoes, then top with the remaining sauce. Sprinkle with the rest of the cheese and Parmesan if using.

Step 6:

Cover the dish with foil and bake for 45 minutes. Remove foil and continue baking for another 25–30 minutes until golden, bubbling, and fork-tender.

Step 7:

Allow the potatoes to rest for at least 10 minutes before serving. This helps the layers set and makes scooping easier.

Variations:

• Add bacon: Crispy bacon pieces add smokiness and depth.
• Use Gruyère: This Swiss cheese adds a nutty, gourmet flavor.
• Add garlic: Fresh minced garlic brings a deeper aroma.
• Make it spicy: Add cayenne or jalapeños for a kick.
• Lighter version: Substitute half-and-half instead of cream (less rich but still creamy).

COOKING Note:

Use Yukon gold potatoes if you want a creamier, buttery texture. Russets give a fluffier, lighter bite. Make sure to slice the potatoes evenly so they cook at the same rate.

Serving Suggestions:

• Serve with steak, grilled chicken, baked salmon, or roasted turkey.
• Add a fresh green salad or steamed broccoli to balance the richness.
• Works great for Christmas, Thanksgiving, or Sunday dinners.

Tips:

• Let the dish rest before serving—this prevents it from falling apart.
• Shred your own cheese rather than using pre-shredded (it melts better).
• Don’t rush the sauce; slow thickening prevents grainy texture.
• If topping browns too fast, loosely cover with foil during baking.

Prep Time:

20 minutes

Cooking Time:

70–75 minutes

Total Time:

90–95 minutes

Nutritional Information (Approx per serving):

Calories: ~410
Protein: ~12g
Sodium: ~420mg

FAQs

Q: Can I make Ruth’s Chris Potatoes au Gratin ahead of time?
Yes! Assemble the dish, cover it, and refrigerate up to 24 hours. Bake when ready.

Q: Can I freeze leftovers?
You can, but the texture becomes slightly softer. Reheat covered at 350°F.

Q: Can I use pre-sliced potatoes?
Yes, but fresh potatoes give a much better texture and flavor.

Q: What cheese melts best for this recipe?
Cheddar, Monterey Jack, and Gruyère offer the smoothest, richest melt.

Conclusion:

Ruth’s Chris Potatoes au Gratin is one of the most iconic steakhouse sides ever created—and now you can make it from scratch in your own kitchen. With buttery potatoes, velvety cream, and a beautifully melted cheese topping, this dish brings warmth, richness, and comfort to every meal. Whether you’re serving a holiday feast or elevating a simple weeknight dinner, this recipe guarantees restaurant-quality flavor with every bite.

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