Ruth’s Chris Cheddar-Gruyère Potato Gratin – Luxuriously Smooth

Ruth’s Chris Cheddar-Gruyère Potato Gratin – Luxuriously Smooth

This Cheddar-Gruyère potato gratin is inspired by the indulgent steakhouse sides served at Ruth’s Chris—rich, silky, and unapologetically luxurious. Thinly sliced Yukon Gold potatoes are layered with warm garlic cream and generous amounts of cheese, then baked until tender and bubbling. The result is a dish that feels elegant yet deeply comforting.

Yukon Gold potatoes are key to achieving that signature smooth texture. They hold their shape while becoming buttery soft, soaking up the cream as they bake. When sliced very thin, the layers almost melt into one another, creating a gratin that is cohesive and velvety rather than chunky.

The blend of Gruyère and sharp cheddar delivers both depth and familiarity. Gruyère adds a nutty, savory richness, while cheddar brings bold flavor and a golden finish. Gentle seasoning and optional white pepper keep the dish balanced and unmistakably steakhouse-style.

This gratin is the perfect companion to a beautifully cooked steak, roasted chicken, or holiday spread. Letting it rest before serving allows the layers to set, giving you that smooth, spoonable texture that defines a truly great potato gratin.

Servings and Timing

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Ingredients

• 2½ lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon white pepper (optional)
• 1½ cups shredded Gruyère cheese
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter, for greasing and topping
• Optional: pinch of nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). Generously butter a baking dish.
2. In a saucepan over medium heat, combine the heavy cream, milk, garlic, salt, black pepper, white pepper, and nutmeg, if using. Heat gently until warm, without boiling.
3. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
4. Sprinkle with half of the Gruyère and cheddar cheeses.
5. Pour half of the warm cream mixture evenly over the potatoes.
6. Repeat the layers with the remaining potatoes, cheeses, and cream mixture.
7. Dot the top with small pieces of butter.
8. Cover tightly with foil and bake for 45 minutes.
9. Remove the foil and continue baking for 15–20 minutes, until the top is golden, bubbly, and the potatoes are fork-tender.
10. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Variations

• Substitute fontina for part of the Gruyère for an even creamier texture.
• Add thinly sliced shallots between layers for subtle sweetness.
• Use all Gruyère for a more traditional French-style gratin.
• Finish with a light broil for a deeper golden top.

Tips

• Slice the potatoes very thin using a mandoline for the smoothest texture.
• Keep the cream mixture warm to ensure even cooking.
• Let the gratin rest before serving to achieve clean, silky layers.
• This dish reheats beautifully and tastes even richer the next day.