Name: Ruth’s Chris Potatoes au Gratin – Creamy, Cheesy Steakhouse-Style Potato Dish
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)

Ingredients

Scale

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)

Instructions

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.

Notes

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.