M&M Christmas Cookies
Easy M&M Christmas Cookies: soft, chewy holiday cookies studded with red and green M&Ms. Includes in...
90
total time
6
servings
90 kcal
calories
Introduction and overview
Ruth's Chris Potatoes au Gratin is legendary for its luscious layers, creamy texture, and a deeply browned, crackly crust. This copycat recipe brings that comforting restaurant experience to your home kitchen without requiring a professional kitchen setup. The goal is to achieve a balance between silky potato centers and a cheese-rich sauce that clings to each slice, all topped with a bronzed, toothsome finish. To recreate Ruth’s Chris magic, you’ll work with thinly sliced potatoes, a garlic-kissed cream sauce, and a generous amount of Gruyère cheese, with Parmesan adding a crisp, toasty note. The technique hinges on patience and even layering: every potato slice should bask in the sauce so the dish bakes evenly and holds together when plated. While Ruth’s Chris is known for bold flavors, this home version stays approachable, using common ingredients and straightforward steps that yield restaurant-worthy results. You’ll find practical tips on slicing, sauce consistency, and browning timing that help you control texture—creamy in the middle, with a golden crown on top. Whether you’re serving a weeknight steak, a holiday roast, or a special-occasion side, this gratin will satisfy indulgence cravings while remaining achievable in a standard home oven. The kitchen will fill with a warm, inviting aroma as the gratin bakes, inviting everyone to gather and savor. Note: While the dish leans into richness, you can tailor the cream-to-milk ratio to suit your dietary preferences, all while preserving the dish’s signature comfort and elegance.
Flavor profile and key ingredients
The essence of Copycat Ruth’s Chris Potatoes au Gratin rests on three complementary layers: tender potato slices, a luxurious cheese sauce, and a crisp, caramelized topping. The potatoes provide a gentle starch backbone that absorbs the creamy base, delivering a forgiving bite that remains intact through long bake times. Gruyère cheese is the star, delivering a nutty sweetness and a superb melt that becomes molten when heated, creating that irresistible luxury you expect from a steakhouse side. Parmesan adds a sharp, salt-kissed edge that helps form the classic, bronzed crust and keeps the sauce from tasting flat. For the dairy base, heavy cream is traditional, delivering maximum richness, while half-and-half or a cream-milk blend can lighten the dish without sacrificing cohesion if you adjust the cheese quantity accordingly. Garlic introduces a subtle, aromatic undertone that enhances the cheese without overpowering it. A touch of fresh thyme or chives introduces a whisper of woodland brightness to cut through the richness. Seasoning—salt, black pepper, and a pinch of grated nutmeg—brings warmth and balance to the final dish. If you wish to explore variations, consider swapping in a cheddar-Gruyère blend for a sharper melt or using lactose-free cream to accommodate dietary needs. The objective is a cheese-forward gratin with depth, balance, and that signature, satisfying restaurant finish.
Gathering Ingredients
To assemble Ruth's Chris-style potatoes au gratin, you will need a handful of pantry-friendly ingredients plus a couple of staples that are easy to source at most markets. Yukon Gold potatoes are preferred for their creamy texture and natural sweetness, though russet potatoes can work if you prefer a firmer bite. Plan for about one medium potato per person when you’re aiming for generous servings. For cheese, a two-cheese combination of Gruyère and Parmesan is traditional: Gruyère provides the signature melt and nutty richness, while Parmesan adds a crisp, savory finish that helps build the crust. If you can’t find Gruyère, a mild cheddar can be substituted, though the flavor profile shifts slightly toward a sharper, more straightforward melt. The dairy base typically consists of heavy cream, with optional additions of milk or half-and-half to adjust richness. Garlic cloves, unsalted butter, and salt form the aromatic foundation of the sauce. Fresh thyme leaves offer a gentle herb note that lightens the dish, balancing the deep cheese flavors. Don’t overlook the importance of a well-greased baking dish; any nonstick or buttered ceramic works well. Optional toppings like a light breadcrumb dusting or a final sprinkle of extra cheese can intensify browning for a more dramatic crust. As you gather ingredients, keep in mind that the most reliable gratins depend on even slices, steady cheese melt, and an even sauce-to-potato ratio across every layer.
Prep work: prepping potatoes and aromatics
Preparation sets the stage for a flawless gratin. Start by washing and drying the potatoes; you can peel them if you prefer a smoother texture, though leaving the skins on adds color and a rustic appeal. Slice the potatoes as evenly as possible—using a mandoline if you have one ensures consistent thickness, which is essential for uniform cooking. Aiming for slices of about 1/8 inch (3 mm) is a reliable target; thinner slices cook faster but may risk breakage, while thicker slices require longer bake times. To minimize starch and prevent clouding the sauce, rinse the sliced potatoes briefly in cold water and pat them thoroughly dry before layering. While the potatoes soak, mince garlic and strip thyme leaves from the stems. These aromatics will perfume the cream as it thickens. Prepare the cream base by warming the cream with a touch of garlic, a pinch of salt, and a whisper of nutmeg in a small saucepan. Melt butter separately and whisk in a light dusting of flour to start a roux if you prefer a thicker sauce; this step is optional but yields a silkier texture. Have your cheeses grated and ready so you can fold them into the sauce as it heats. Finally, preheat your oven to a moderate 375°F (190°C) and position an oven rack in the middle for even browning.
Creamy sauce and first layering
The heart of a great potatoes au gratin is the sauce and the layering technique. Begin by heating the cream, garlic, salt, pepper, and a hint of nutmeg in a saucepan until just shy of a simmer. If you’re using a roux, whisk the melted butter and flour to form a smooth paste, then progressively whisk in the warm cream to create a velvety base. Reduce the heat and allow the sauce to simmer briefly so it thickens slightly, then turn off the heat and fold in most of the grated Gruyère, reserving a portion for topping. The sauce should be rich and glossy, coating a spoon with ease. Next comes layering. Pour a thin layer of sauce into a generously buttered baking dish, then spread a single layer of potato slices over the surface. Drizzle a little more sauce over the potatoes to ensure each slice is coated, and scatter a portion of Gruyère and Parmesan. Repeat the process, building several layers until you almost reach the top of the dish. The final layer should be potatoes with a generous pour of sauce and a thick blanket of cheese to guarantee a beautiful, bronzed crown. Bake covered to trap steam and soften the potato centers; uncover toward the end to develop color and texture. This approach yields potatoes that are tender through the center while the edges form a tempting crust.
Baking and finishing
Baking is where the gratin truly shines. Transfer the assembled dish to the preheated oven and bake, covered, for about 40–50 minutes to ensure the potatoes render and absorb the creamy sauce. After the initial bake, remove the cover to promote browning and allow the cheese to form a crisp, golden crust. The top should darken to a deep caramel color, and a knife should slide into the center with little resistance, indicating tender potatoes. If the surface browns too quickly, loosely tent the dish with foil to prevent scorching while the interior finishes cooking. For an extra glossy finish, you can brush a thin layer of slightly warm cream over the top just before serving; this adds sheen without changing the flavor. Let the gratin rest for 5–10 minutes after removing from the oven. Resting helps the sauce thicken slightly and makes portioning easier. If you’re preparing this ahead, you can assemble up to 24 hours in advance and refrigeration will simply extend the resting period once you bake it. A well-rested gratin slices cleanly, revealing even layers of potatoes and velvety, cheese-slicked walls that invite forks and conversations alike. Tip: Use a glass or light-colored ceramic baking dish to monitor browning and prevent scorching you can see through the dish.
Tips for perfect texture and timing
Even slices matter. If your potato slices aren’t uniform, some will overcook while others remain stiff. A mandoline is ideal for achieving consistent thickness, but a careful hand-held slicer works well too. The general rule is 1/8 inch (3 mm) slices for even cooking; thicker slices require longer bake times, while thinner slices risk turning mushy if you’re not vigilant. Room-temperature cream prevents shock cooling when you whisk it with the roux (if you use one) and helps achieve a silkier sauce. Maintain a gentle simmer rather than a rapid boil to avoid scalding the dairy and curdling the sauce. The cheese layer acts as both flavor booster and crust support; don’t skimp on the cheese, but avoid piling on so much that the sauce is overwhelmed or the dish becomes oily. If you’re aiming for a lighter finish, substitute part of the cream with milk and increase the cheese to maintain structure. Nutmeg should be used sparingly—just a pinch adds warmth without overt spice. For even browning, rotate the pan halfway through baking and keep the oven door closed as much as possible. Finally, rest the gratin after baking; this helps the sauce thicken and keeps slices intact when plated. With practice, you’ll tailor the thickness, sauce ratio, and browning level to your oven and taste preferences, producing consistently delicious results.
Variations and dietary considerations
This Ruth’s Chris-inspired gratin is versatile enough to accommodate different diets and flavor preferences. If you love a sharper cheese edge, increase the Parmesan ratio slightly or add a crumb topping with a thin layer of breadcrumbs mixed with melted butter for extra crunch. For a dairy-free option, try a thick coconut cream or almond milk base with a robust melt of vegetarian cheese alternatives; the texture will differ, but the technique remains intact. Substituting a portion of the dairy with a vegetable stock can provide additional depth and help reduce richness without sacrificing tenderness. If you’re not fond of nutmeg, you can leave it out; a small amount of white pepper can offer a similar warmth. For a lighter version, use half the cream and replace the other half with low-fat milk, maintaining a cheese-forward flavor by ensuring a generous amount of Gruyère and Parmesan. Pane gratin-style breadcrumbs can be replaced with crushed nuts for a unique crunch, or you can simply rely on the natural browning of the cheese. In all cases, aim for even layering and a steady bake so the potatoes cook through while maintaining distinct layers that showcase the dish’s creamy heart and crispy crown.
Serving, storage, and make-ahead
Potatoes au gratin is best served warm, as the cheese sauce remains fluid and delicious when fresh. Plate slices with careful attention to the edges where the crust has formed a delicate edge; a sprig of thyme or chopped parsley can add color and a fresh aroma. If you need to prepare ahead, assemble the gratin up to 24 hours in advance and refrigerate unbaked. When you’re ready to bake, add an extra 10–15 minutes to the bake time to accommodate the chill. Leftovers refrigerate well for 3–4 days; gently reheat in a low oven or on the stovetop with a splash of cream to revive the sauce if it thickens too much. This dish also freezes reasonably well after part of the sauce has been prepared; thaw slowly in the fridge before reheating to preserve texture. As a crowd-pleasing side, it pairs beautifully with grilled steaks, roasted greens, or a crisp green salad. When you serve it, remind guests that the gratin’s richness pairs well with bright acidity, so consider a lemony greens side or a simple vinaigrette on the salad. A well-made Ruth’s Chris-inspired potatoes au gratin becomes both a comforting reminder of a steakhouse classic and a versatile wardrobe staple for any dinner table, holiday or everyday.
Copycat Ruth's Chris Potatoes au Gratin
Recreate Ruth's Chris Potatoes au Gratin at home with a creamy Gruyère cheese sauce, garlic, thyme, and a golden brown crust.
total time
90
servings
6
calories
90 kcal
ingredients
- 4 large 🥔 potatoes, peeled and sliced 1/8 inch thick
- 1 1/2 cups 🧀 Gruyère cheese, shredded
- 1/2 cup 🧀 Parmesan cheese, grated
- 1 cup 🥛 heavy cream
- 1/2 cup 🧈 unsalted butter, melted
- 2 cloves 🧄 garlic, minced
- 1/2 🧅 onion, finely chopped
- 1 tsp 🧂 salt
- 1/2 tsp 🧂 freshly ground black pepper
- Pinch of ground nutmeg 🌰
instructions
- Preheat the oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.
- In a saucepan, warm the heavy cream with minced garlic, chopped onion, salt, pepper, and a pinch of nutmeg until just simmering.
- Layer a third of the potatoes in the dish, overlapping slightly. Pour over a third of the cream and sprinkle with a third of the Gruyère and Parmesan. Dot with melted butter.
- Repeat the layering two more times, finishing with cheese on top. Drizzle any remaining melted butter over the top.
- Cover with foil and bake for 45-60 minutes, until the potatoes are tender when pierced with a knife.
- Remove the foil and bake 15-20 minutes more, until the top is golden and bubbly. If desired, broil for 1-2 minutes to deepen the browning.
- Let rest 10 minutes before serving to set.
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