Ruth’s Chris Potatoes au Gratin are famous for their rich, velvety texture and deeply comforting flavor. This homemade version captures everything that makes the steakhouse classic so memorable: layers of thinly sliced potatoes baked gently in a luxurious cream mixture, then blanketed with a blend of cheeses that melt into a golden, bubbling crust. It’s indulgent, elegant, and remarkably simple to prepare.
The dish begins with russet potatoes sliced thin so they cook evenly and absorb the flavorful cream. Heavy cream and whole milk provide the signature silky base, while garlic, pepper, and a hint of nutmeg add depth without overpowering the natural sweetness of the potatoes. As the gratin bakes, the potatoes soften and the sauce thickens, creating a creamy interior that feels both cozy and refined.
A trio of cheeses—cheddar for sharpness, Monterey Jack for meltability, and Parmesan for savory richness—sets this version apart. They melt into every layer, ensuring each bite is infused with buttery, cheesy goodness. The final uncovered bake creates an irresistible golden top that is both crisp and creamy, just like the iconic restaurant’s version.
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Allowing the gratin to rest before serving helps the layers settle, ensuring clean slices and a perfect texture. Whether served alongside steak, roasted chicken, or enjoyed as a decadent main dish, this recipe delivers steakhouse-quality flavor right at home.
Servings: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 3 lbs russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Fresh parsley for garnish
Instructions:
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