Ruth’s Chris Creamy Mushroom Au Gratin is a decadent, steakhouse-inspired side dish that transforms simple mushrooms into something truly extraordinary. With tender sautéed mushrooms simmered in a velvety cream sauce and finished under a blanket of bubbling cheese, this dish delivers pure luxury in every bite. It’s the perfect complement to a beautifully cooked steak, roasted chicken, or a festive holiday spread.
The combination of Parmesan and Gruyère gives this au gratin its iconic richness. Parmesan brings savory depth, while Gruyère melts into a smooth, nutty layer that ties the entire dish together. Fresh thyme, shallots, and garlic elevate the flavors, creating a sauce that feels elegant yet incredibly comforting. As it bakes, the cream thickens, the cheese browns, and the whole dish transforms into a bubbling masterpiece.
What makes this recipe especially appealing is its simplicity. In just a few steps, you achieve a side dish worthy of any high-end restaurant—but with the cozy satisfaction of homemade comfort food. It’s equally suited for weeknight indulgence or for impressing guests at a special dinner.
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Let the au gratin rest briefly after baking, allowing the sauce to settle into a perfect, creamy consistency. Serve it warm and prepare for praise—this side dish steals the spotlight every time.
Servings and Timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 lb mushrooms, sliced (cremini or white)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Gruyère or Swiss cheese
- 1/2 tsp thyme
- 1/4 tsp black pepper
- Salt to taste
- Extra Parmesan and Gruyère for topping
Instructions:
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