Let’s talk comfort food, but elevated. I remember the first time I tried Ruth’s Chris Potatoes Au Gratin – it was at a celebratory dinner. I almost forgot about the steak because these potatoes were *that* good. What makes them rich, creamy and cheesy? Think scalloped potatoes but on a whole different level of indulgence, and surprisingly easy to make. I’ve tried dozens of versions over the years, and this is the one that gets the closest to that. Ruth’s Chris flavor profile. What will become a regular on your dinner table? What’s the best part about going to a restaurant?
What is Ruth’s Chris Potatoes Au Gratin?
Ruth’s Chris Potatoes Au Gratin is pure potato perfection. Think of it as a sophisticated version of scalloped potatoes. Thinly sliced potatoes are layered in a creamy, cheesy sauce, then baked until golden brown and crispy. Serve warm or at room temperature. What is the difference between a sweet and sour sauce? What is the secret ingredient of cheese and cream? In French, “au gratin” means “with cheese”. So you know you’re in for something good. The potatoes become incredibly tender, almost melting in your mouth, while the cheese creates a smooth texture. What is the best crust on top? Is it a cheesy, creamy hug in baking dish?
Why you’ll love this recipe?
Alright, let me tell you why this Ruth’s Chris Potatoes Au Gratin recipe is a game-changer. First, the flavor is out of this world. That creamy, cheesy sauce, combined with the tender potatoes, creates a symphony of deliciousness. My family devours it every single time! I always add a pinch of nutmeg, which really elevates the flavor. What I love most about this is how surprisingly easy it is to make. Don’t let the restaurant-quality taste fool you; it’s actually quite simple to throw together. Plus, it’s much more cost-effective than going to Ruth’s Chris. You can get that same amazing taste for a fraction of the price! This recipe is also incredibly versatile. It’s perfect as a side dish for steak, chicken, or even fish. I’ve even served it as a vegetarian main course with a side salad. I mean, who needs meat when you’ve got this?! It’s perfect for holidays, special occasions, or even just a regular weeknight dinner when you want to treat yourself. Honestly, it’s a crowd-pleaser, and it’s become my go-to when I want to impress. If you like creamy, cheesy, potatoey goodness, this is the recipe for you. It’s similar to a classic potato gratin, but the richness and depth of flavor set it apart. I swear, you’ll never go back to regular scalloped potatoes again!
How do I make Ruth’s Chris Potatoes Au Gratin?
Quick Overview
How do I make Ruth’s Chris Potatoes Au Gratin at home? How do I start slicing potatoes thin? What’s the best way to make a cheese sauce? After that, you layer the potatoes and sauce in a baking dish and bake it until golden brown and crispy. What are some tips for cutting potatoes evenly and not overbaking them? What makes this method special is that we’re creating that signature Ruth’s Chris richness without sacrificing quality. Do you have any fancy ingredients? I promise, it’s a breeze!
Ingredients
For the Potatoes Au Gratin:
* 3 pounds Yukon Gold potatoes, peeled and thinly sliced (a mandoline slicer is a lifesaver here!)
* 1 medium yellow onion, thinly sliced (I sometimes use shallots for a milder flavor)
* 4 cups heavy cream (don’t skimp, it’s worth it!)
* 1 cup whole milk (I’ve tested this with almond milk and it actually made it even creamier!)
* 4 cloves garlic, minced (fresh is best!)
* 1 teaspoon salt (I prefer sea salt)
* 1/2 teaspoon black pepper (freshly ground, always)
* 1/4 teaspoon nutmeg (this is my secret weapon!)
* 4 cups shredded Gruyere cheese (I sometimes mix in a bit of sharp cheddar for extra flavor)
* 1/2 cup grated Parmesan cheese (for that perfect golden crust)
* 2 tablespoons butter, cut into small pieces (dotting this on top creates the best browning)
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish with butter. How do you keep potatoes from sticking to your hands? Why would you skip this step?
Step 2: Layer Potatoes & Onions
Start layering potatoes and onions in the prepared baking dish. I like to do a layer of potatoes, followed by an onion, and repeat. Make sure the potatoes are overlapping slightly. If they are, remove them from the oven. How do you cook them evenly? I find that layering them in a circular pattern allows for optimum heat distribution, it’s probably probably better to layer them together in one circle. Is it worth it to do a psychological study?
Step 3: Make the Creamy Sauce
In a large saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Stir until well combined. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it’s simmering, reduce the heat to low and let it simmer for about 5 minutes, or until slightly thickened. How do I avoid letting it boil? You just want it to thicken up a bit so it coats the potatoes nicely.
Step 4: Add Cheese to Sauce
How do you stir Gruyere cheese into a saucepan? Stir until cheese is melted and the sauce is smooth and creamy. Where does magic happen? What gives Ruth’s Chris its unique flavor? How thick is the sauce?
Step 5: Pour Sauce Over Potatoes
How do you layer potatoes and onions in a baking dish? Make sure the sauce covers all the potatoes. If some of the potatoes are sticking out, gently press them down with a spoon. We want every potato slice to be swimming in that cheesy goodness!
Step 6: Top with Cheese & Butter
Sprinkle 1 cup Gruyere cheese over the top of the pasta. Top with Parmesan cheese. Dot the top with butter pieces. How do you create a golden brown crust? I like to press the cheese in every now and then to ensure it melts deep into all the crevices.
Step 7: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for another 15-20 minutes or until the potatoes are tender. The top is golden brown and bubbly. How do you test potatoes for doneness by inserting a fork into the center of the dish? If the fork goes in easily, the potatoes are done. If you find that it’s browning too quickly, just loosely tent the foil over the top to prevent it from cracking.
Step 8: Let It Rest
Remove the baking dish from the oven and let it rest for 10-15 minutes before serving. How do I make a sauce that thickens up and the potatoes to cool slightly? Is it worth the wait? This is probably the most difficult part about this recipe, since the smell alone is enough to have. Is the whole family salivating?
Step 9: Slice & Serve
Slice potatoes au gratin into squares and serve hot. I like to garnish with fresh parsley, but that’s totally optional. Serve it alongside your favorite steak, chicken, or fish, and enjoy! Is this a vegetarian main course? What is it like to eat a Chicken Breast?
What should I serve it with?
Ruth’s Chris Potatoes Au Gratin is so versatile, it goes with pretty much anything!
For an Elegant Dinner:Pair it with a perfectly cooked steak, like ribeye or filet mignon. What is a good salad to serve with vinaigrette dressing? What is the richness of potatoes? Don’t forget a glass of Cabernet Sauvignon!
For a Cozy Family Meal:Serve with roasted chicken or pork tenderloin. What is a good side dish for asparagus? What are some good recipes for a simple chocolate cake?
For a Holiday Feast:What’s a good holiday dish to serve with turkey, ham, or prime rib? Cranberry sauce and stuffing would be classic accompaniments. What is your favorite Pumpkin Pie Recipe?
What is a vegetarian meal?Can definitely be a main course! Serve it with mixed green salad or roasted vegetables. What are some good ways to soak up the cheesy sauce on a baguette? I’ve even topped it with some sautéed mushrooms and a sprinkle of fresh herbs for an extra touch of flavor.
My family loves this dish with grilled salmon. The richness of potatoes complements the delicate flavor of the salmon perfectly. I also like to serve it with roasted Brussels sprouts. The slight bitterness of the sprouts cuts through the richness and flavor of potatoes, creating a balanced flavor. What a delicious meal! The first time I served this I accidentally made way too much, I reheated some in the morning and it was good. What are some of the best breakfasts?
How do I make Ruth’s Chris Potatoes Au Gratin?
What are some of the best recipes for Ruth’s Chris Potatoes Au Gratin?
Potato Prep:Use a mandoline slicer to slice potatoes super thin and evenly. This ensures that they cook evenly and creates the beautiful layered effect. If you don’t have mandoline, use a sharp knife and take your time. The thinner the better!
Cheese Choice:How do you add Gruyere cheese to Ruth’s Chris? Sharp cheddar for extra tang. I recommend grating the cheese yourself, as pre-shredded cheese often contains cellulose, which can cause a headache. How do I prevent it from melting properly?
Sauce Consistency:How do I make a creamy cheese sauce? If it’s too thick, add a little more milk or cream. If it’s too thin, let it simmer for a few minutes until it thickens up. I always use a whisk to make sure there are no clumps.
Nutmeg Secret:Why don’t you add nutmeg to your favorite dish? I use about 1/4 teaspoon, but you can adjust it to your taste.
Baking Time:How long does it take for a cake to bake? You want the potatoes to be golden brown and bubbly. If it’s browning too quickly, just loosely tent the foil over the top to prevent burning.
What is the restingDon’t skip the resting period! Letting it rest for 10-15 minutes after baking allows the sauce to thicken up a bit and the potatoes to soften. Is it necessary to cool a This makes it easier to slice and serve.
Salt Levels: Remember potatoes take on salt very well. I usually air on the side of less. You can always add more when you serve.
I learned the hard way that using old garlic is the worst. It ends up tasting bitter! Fresh is best for this one. And if you want to add a little kick, try adding a pinch of red pepper flakes to the sauce. It’s surprisingly delicious!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:
Refrigerator Storage: Let the potatoes au gratin cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3-4 days.
Freezer Instructions: You can also freeze them for longer storage. Wrap them tightly in plastic wrap and then in foil, or store them in a freezer-safe container. They’ll keep in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating.
Reheating: To reheat, preheat your oven to 350°F (175°C). Place the potatoes au gratin in a baking dish and cover with foil. Bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy. I usually add a little bit of extra cheese on top before reheating to freshen it up.
Glaze Timing Advice: Don’t add any extra cheese on top until you’re ready to reheat it. This will prevent it from getting soggy during storage. Adding extra cheese is really up to you but I’ve tried both ways and it does bring it back to life a little bit!
Frequently Asked Questions
Final Thoughts
So there you have it – my version of Ruth’s Chris Potatoes Au Gratin! It’s rich, creamy, cheesy, and oh-so-delicious. I truly believe this recipe is worth trying because it’s a guaranteed crowd-pleaser that elevates any meal. Plus, it’s easier to make at home than you might think! It brings that restaurant-quality experience right to your kitchen. If you’re a potato lover, this recipe is a must-try. I am confident that you will love it, so please get started and enjoy. If you liked this, maybe you’ll love my creamed spinach recipe (wink wink)! Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments if you try it and what you think. And if you make any variations, be sure to share them – I’m always looking for new ideas!
