Ruth’s Chris Mushroom & Gruyère Au Gratin

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly butter a small baking dish.
2. Heat the butter and olive oil in a skillet over medium heat.
3. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Pour in the heavy cream, then season with salt, black pepper, and thyme if using. Simmer for 3 to 4 minutes, until slightly thickened.
6. Transfer the mushroom mixture to the prepared baking dish.
7. Sprinkle the Gruyère evenly over the top, followed by Parmesan if using.
8. Bake for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden.
9. Let rest for 5 minutes before serving hot.

Variations

• Add caramelized onions for extra sweetness and depth.
• Substitute Swiss cheese for Gruyère if needed.
• Add a splash of white wine to the cream for brightness.
• Finish with fresh thyme leaves for a more herb-forward flavor.

Tips

• Use freshly grated cheese for the smoothest melt and best flavor.
• Do not overcrowd the pan when browning mushrooms to avoid steaming.
• Broil for the last 2 minutes for a deeply golden, steakhouse-style crust.
• Let the dish rest briefly after baking so the sauce thickens slightly before serving.