Ruth’s Chris-Inspired Potatoes au Gratin

Rich, creamy, ultra-cheesy potatoes baked until tender and bubbling — this steakhouse classic is shockingly simple and outrageously good.

Ingredients

• 3 lbs russet potatoes, peeled and thinly sliced (⅛-inch)

• 3 cups heavy cream

• 1½ cups sharp cheddar cheese, shredded

• 1½ cups Monterey Jack or Colby Jack, shredded

• 2 cloves garlic, finely minced

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon cayenne pepper (optional)

• 2 tablespoons unsalted butter

Instructions

1. Preheat oven
   Preheat to 375°F (190°C). Butter a 9×13 baking dish generously.

2. Prepare potatoes
   Slice potatoes very thin and evenly. A mandoline is ideal, but a sharp knife works.

3. Season the cream
   In a bowl, whisk together heavy cream, garlic, salt, pepper, and cayenne.

4. Assemble the dish

   • Arrange a layer of potatoes in the dish.

   • Sprinkle with a portion of both cheeses.

   • Pour some seasoned cream over the layer.

   • Repeat layers until ingredients are used, ending with cheese on top.

   • Dot the top with small pieces of butter.

5. Bake
   Cover tightly with foil and bake for 45 minutes.
   Remove foil and bake an additional 25–30 minutes, until bubbly, golden, and fork-tender.

6. Rest before serving
   Let sit 10–15 minutes so the sauce thickens properly.

Q & A

Q: What makes these like Ruth’s Chris potatoes au gratin?

A: Ruth’s Chris uses no roux or breadcrumbs. The sauce thickens naturally from heavy cream + starch from the potatoes, giving that rich, silky steakhouse texture.

Q: Can I use a different type of potato?

A: Russets are best. Yukon Golds work, but the dish will be slightly less creamy and more structured.

Q: Do I have to peel the potatoes?

A: For the authentic steakhouse version — yes. The texture is smoother and more luxurious.

Q: Can I make this ahead of time?

A: Absolutely. Assemble the dish, cover, and refrigerate up to 24 hours.
Bake straight from the fridge, adding 10–15 extra minutes to covered baking time.

Q: Can I freeze potatoes au gratin?

A: Not recommended. Cream-based sauces tend to separate after freezing and reheating.

Q: Why is my sauce watery?

A: Common causes:

• Potatoes sliced too thick

• Not enough resting time

• Using milk instead of heavy cream

Letting it rest is key.

Q: Can I add onions or herbs?

A: You can, but Ruth’s Chris keeps it simple. If adding extras, keep them minimal so they don’t overpower the dish.

Q: How do I get that golden top?

A: If needed, broil for 1–2 minutes at the end — watch closely.

Q: What pairs best with this dish?

A: Steak (obviously 🥩), roasted chicken, pork tenderloin, or a crisp green salad to balance the richness.