Ruth’s Chris Potatoes: Creamy Cheesy Potatoes au Gratin Recipe
Introduction
Ruth’s Chris Potatoes are a rich and creamy side dish, famous for their velvety texture and cheesy goodness. Often called “Potatoes au Gratin,” they make an ideal pairing for steak or any hearty meal. This recipe brings the iconic steakhouse flavor to your home kitchen.
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or more cheddar if preferred)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup unsalted butter, melted
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Peel and thinly slice the russet potatoes to about 1/8 inch thickness, using a mandoline if available for even slices.
- Step 2: In a medium saucepan over medium heat, combine heavy cream, whole milk, minced garlic, salt, black pepper, and cayenne pepper if using. Heat until just simmering, then remove from heat.
- Step 3: Stir in the shredded cheddar and Gruyère cheese until fully melted and the sauce is smooth.
- Step 4: Grease a 9×13 inch baking dish. Layer half of the sliced potatoes in the dish, then pour half of the cheese sauce over them.
- Step 5: Add the remaining potatoes and top with the remaining cheese sauce. Drizzle the melted butter evenly over the top.
- Step 6: Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 20 to 30 minutes, until the potatoes are tender and the top is golden brown and bubbly.
- Step 7: Remove from the oven and let cool for a few minutes. Garnish with chopped chives or parsley. Serve warm as a comforting side dish.
Tips & Variations
- Try mixing other cheeses like Monterey Jack, Fontina, or blue cheese for unique flavors.
- Add cooked vegetables such as broccoli or spinach to boost nutrition and color.
- For a lighter version, substitute some heavy cream with low-fat milk or a non-dairy alternative.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to preserve the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze Ruth’s Chris Potatoes?
Freezing is possible but may affect texture upon reheating. If freezing, wrap tightly and consume within 2-3 months for best quality.
PrintRuth’s Chris Potatoes: Creamy Cheesy Potatoes au Gratin Recipe
Ruth’s Chris Potatoes are a rich and creamy cheesy potato casserole, often called Potatoes au Gratin, that features thinly sliced russet potatoes baked in a luscious cheese sauce made from sharp cheddar and Gruyère cheeses. This decadent side dish is known for its smooth, velvety texture and golden, bubbly top, making it an ideal accompaniment to steak or any hearty meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Cheese Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or more cheddar if preferred)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Finishing
- 1/4 cup unsalted butter, melted
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel and thinly slice the russet potatoes to about 1/8 inch thickness, preferably using a mandoline slicer for uniform slices.
- Make the Cheese Sauce: In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and cayenne pepper if using. Heat the mixture just until it begins to simmer, then remove from heat. Stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and the sauce is smooth.
- Assemble the Dish: Grease a 9×13 inch baking dish. Layer half of the sliced potatoes evenly in the dish, then pour half of the cheese sauce over the potato layer. Repeat by layering the remaining potatoes and topping with the remaining cheese sauce. Drizzle the melted unsalted butter evenly over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 20 to 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Serve: Remove the potatoes from the oven and let them cool for a few minutes. Garnish with freshly chopped chives or parsley and serve warm as a delicious side dish.
Notes
- You can prepare the dish up to assembly in advance and refrigerate for up to 24 hours; increase baking time slightly if baking from cold.
- Variations in cheese like Monterey Jack, Fontina, or blue cheese can add unique flavors.
- Adding cooked vegetables like broccoli or spinach provides extra nutrition and color.
- For a lighter version, substitute some heavy cream with low-fat milk or non-dairy alternatives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
- Freezing is possible but may affect texture; wrap tightly and consume within 2-3 months if frozen.
Keywords: Ruth’s Chris Potatoes, Potatoes au Gratin, cheesy potatoes, potato casserole, side dish, baked potatoes, cheddar cheese, Gruyère cheese, creamy potatoes
