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.
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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:
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