There are few side dishes as iconic and indulgent as the potato gratin served at Ruth’s Chris Steak House. Rich, creamy, and unapologetically decadent, this triple-cheese version is designed to deliver that same steakhouse luxury right from your own oven.
Thinly sliced russet potatoes are layered with a blend of sharp white cheddar, nutty Gruyère, and savory Parmesan, then bathed in a warm cream and milk mixture infused with garlic and subtle seasoning. As it bakes, the potatoes become meltingly tender while the cheeses fuse into a silky, cohesive gratin.
This dish is all about texture and balance. The creaminess is deep but not heavy, the cheese flavor is bold without overpowering, and the golden top adds just the right amount of contrast. It’s the kind of side dish that quietly steals the spotlight at the table.
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Perfect for holidays, dinner parties, or a classic steak night, this potato gratin pairs beautifully with beef, chicken, or even stands on its own as a comforting centerpiece.
Once you let it rest and slice into those clean, luxurious layers, you’ll understand why this recipe has become a steakhouse legend.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients :
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon white or black pepper
- ¼ teaspoon nutmeg (optional)
- 1½ cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons butter, for greasing the dish
- Fresh parsley, finely chopped (optional, for garnish)
Instructions:
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