This Caramelized Onion and Gruyère Potato Gratin is the definition of a luxurious steakhouse side dish. Inspired by the rich, indulgent flavors you’d expect at Ruth’s Chris, it features tender layers of potatoes baked in a silky cream sauce, balanced by sweet caramelized onions and nutty, melty Gruyère cheese.
What sets this gratin apart is the slow-cooked onions. Taking the time to caramelize them properly adds deep sweetness and complexity that elevates the entire dish. Combined with creamy Yukon Gold potatoes, the result is a perfectly balanced bite that is both comforting and refined.
The cheese blend plays a crucial role here. Gruyère brings richness and depth, while Parmesan adds a subtle sharpness and a beautifully golden top. Together, they create a gratin that is irresistibly creamy inside with a lightly crisp, bubbling surface.
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Ideal for holiday tables, dinner parties, or an elevated weeknight meal, this potato gratin pairs beautifully with steak, roast chicken, or pork. It’s a timeless side dish that feels indulgent, elegant, and unforgettable.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 large yellow onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg, optional
- 2 cups Gruyère cheese, freshly grated
- 1/2 cup Parmesan cheese, freshly grated
- Fresh thyme or parsley, for garnish (optional)
Instructions:
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