If you are craving a rich, creamy, and indulgently cheesy side dish that elevates any meal, you simply must try this Ruth’s Chris-Inspired Potatoes Au Gratin Recipe. It’s a comforting classic brought to life with tender layers of perfectly sliced russet potatoes, enveloped in a luscious blend of creamy dairy and three types of cheese that melt together beautifully. Every bite offers a delightful harmony of flavors and textures, making it an unforgettable accompaniment to everything from elegant dinners to casual family gatherings.
Ingredients You’ll Need
The beauty of this Ruth’s Chris-Inspired Potatoes Au Gratin Recipe lies in its simple yet essential ingredients, each thoughtfully chosen to contribute to the dish’s rich taste, sumptuous texture, and gorgeous golden color. From the natural starchiness of the potatoes to the blend of cheeses, every element plays a crucial role in creating this classic comfort dish.
- Russet potatoes (2 pounds, peeled and thinly sliced): Their starchy texture ensures creaminess and softness after baking.
- Unsalted butter (2 tablespoons): Adds a silky richness without overpowering the other flavors.
- Olive oil (1 tablespoon): Enhances the butter’s flavor and helps soften the onions.
- Small onion (1, finely chopped): Provides a subtle sweetness and depth to the cream base.
- Garlic cloves (2, minced): Infuses the dish with a gentle savory aroma.
- Salt (1 teaspoon): Brings all flavors together while seasoning the potatoes perfectly.
- Black pepper (1/2 teaspoon): Adds just the right amount of mild heat and spice.
- Nutmeg (1/4 teaspoon, optional): A classic warm spice that subtly elevates the cheesy creaminess.
- Heavy cream (1 cup): Essential for that indulgent, velvety sauce that clings to every potato slice.
- Whole milk (1 cup): Lightens the cream slightly for a balanced, silky texture.
- Shredded cheddar cheese (1 1/2 cups): Adds sharpness and a golden, melty layer of flavor.
- Shredded Monterey Jack cheese (1/2 cup): Offers a creamy, mild complement to the cheddar.
- Grated Parmesan cheese (1/4 cup): Sprinkled on top for a nutty, crisp golden crust.
- Chopped parsley (1 tablespoon): A fresh herb garnish to brighten every rich bite.
How to Make Ruth’s Chris-Inspired Potatoes Au Gratin Recipe
Step 1: Prepare the Oven and Dish
Start by heating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This ensures your potatoes won’t stick and will develop that coveted golden bottom crust as they bake.
Step 2: Sauté the Aromatics
In a medium saucepan set over medium heat, melt the butter alongside the olive oil. Add the finely chopped onion and cook gently for 3 to 4 minutes until soft and fragrant. Stir in the minced garlic and let it cook for another minute, releasing its wonderful aroma that sets the stage for the creamy sauce.
Step 3: Create the Cream Mixture
Season your aromatic base with salt, black pepper, and optional nutmeg to enhance depth. Pour in the heavy cream and milk, bringing the mixture just to a simmer. This creamy blend will melt seamlessly into the potatoes, coating every slice with luxurious flavor.
Step 4: Layer the Potatoes and Cheese
Arrange half of your thinly sliced potatoes neatly in the baking dish, creating an even layer. Pour half of the cream mixture over these, then sprinkle half of the shredded cheddar and Monterey Jack cheeses. Repeat this process with the remaining potatoes, cream, and cheeses, creating irresistible layers of cheesy, creamy goodness. Top everything with the Parmesan cheese for that brilliant crust.
Step 5: Bake Covered and Then Uncovered
Cover the dish tightly with foil and bake for 45 minutes, allowing the potatoes to become tender and the cheese to melt through the layers. After this baking time, remove the foil and bake uncovered for an additional 15 to 20 minutes, or until the top is a bubbly, golden masterpiece. Let your creation rest for 10 minutes to thicken up before serving.
How to Serve Ruth’s Chris-Inspired Potatoes Au Gratin Recipe
Garnishes
The finishing touch to this Ruth’s Chris-Inspired Potatoes Au Gratin Recipe is a sprinkle of freshly chopped parsley. This pop of green not only adds visual appeal but also a fresh, herbaceous note that perfectly balances the richness.
Side Dishes
This velvety potatoes au gratin dish pairs beautifully with hearty main courses like roasted beef, herb-crusted chicken, or grilled salmon. It also makes a luxurious addition to holiday spreads or cozy family dinners, elevating your meal in the most delicious way.
Creative Ways to Present
For something a little different, serve the potatoes au gratin in individual ramekins or cast iron skillets for personal portions that look extra special at the table. A drizzle of truffle oil or a sprinkle of crispy bacon bits can add a gourmet twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Ruth’s Chris-Inspired Potatoes Au Gratin Recipe can be covered tightly and refrigerated for up to 3 days. Be sure to keep it in an airtight container to maintain moisture and flavor.
Freezing
This dish freezes beautifully. After baking, cool completely, then wrap tightly in foil and place in a freezer-safe container. It will keep well for up to 2 months, allowing you to enjoy this comfort classic whenever the craving hits.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F uncovered until warmed through and bubbly, about 20-30 minutes. This method preserves the creamy texture and brings back that inviting golden top crust. Avoid microwaving if you want to keep the texture perfect.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for this recipe due to their starchy texture, which becomes tender and creamy when baked. However, Yukon golds can also be used if you prefer a slightly waxier texture but expect a different consistency.
Is there a way to make this recipe lighter?
You can substitute half-and-half for the heavy cream and milk to reduce fat content, but keep in mind the dish will be less rich and creamy. Another option is to use a lower fat cheese, though the flavor and texture may vary.
How thin should I slice the potatoes?
Using a mandoline or a sharp knife, slice the potatoes about 1/8 inch thick to ensure even cooking and that lovely layering effect. Uniform slices help the dish cook evenly and look more professional.
Can I prepare this recipe ahead of time before baking?
Absolutely! You can assemble the entire dish, cover it with foil, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the covered baking time if baking from chilled.
What is the purpose of nutmeg in this dish?
Nutmeg adds a subtle warmth and complexity that complements the creamy cheese sauce beautifully. It’s optional, but a tiny pinch can take this Ruth’s Chris-Inspired Potatoes Au Gratin Recipe from great to outstanding.
Final Thoughts
There is something truly magical about a plate of perfectly baked, creamy, cheesy potatoes au gratin, and this Ruth’s Chris-Inspired Potatoes Au Gratin Recipe captures that magic flawlessly. Whether for a special occasion or a comforting weeknight meal, this recipe brings warmth, elegance, and pure deliciousness to your table. I can’t wait for you to try it and make it a beloved favorite in your own home.
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Ruth’s Chris-Inspired Potatoes Au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Ruth’s Chris-Inspired Potatoes au Gratin recipe is a creamy, cheesy, and decadent side dish featuring layers of thinly sliced russet potatoes baked in a rich mixture of heavy cream, whole milk, and a blend of cheddar, Monterey Jack, and Parmesan cheeses. Enhanced with garlic, onions, and a hint of nutmeg, it’s perfect for holiday dinners or any special occasion where a comforting indulgence is desired.
Ingredients
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Wet Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup whole milk
Vegetables and Seasonings
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Cheeses
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 1 tablespoon chopped parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Aromatics: In a medium saucepan over medium heat, melt the unsalted butter with the olive oil. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Cream Mixture: Stir in the salt, black pepper, and nutmeg if using. Pour in the heavy cream and whole milk, then bring the mixture to a gentle simmer. Once it starts to bubble gently, remove from heat and set aside.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, ensuring even coverage. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
- Repeat Layering: Repeat the layering process with the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheddar and Monterey Jack cheeses. Evenly distribute the grated Parmesan cheese on top.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This step allows the potatoes to cook through and absorb the flavors.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Let the potatoes au gratin rest for 10 minutes after baking to set up. Before serving, garnish with the chopped parsley for a fresh pop of color and flavor.
Notes
- Use a mandoline slicer for perfectly even and thin potato slices to ensure uniform cooking.
- This dish can be prepared ahead of time and reheated before serving, making it convenient for gatherings.
- For an extra rich and creamy version, substitute some or all of the whole milk with additional heavy cream.
