Ruth's Chris Potatoes au Gratin Recipe

Ruth’s Chris-Inspired Potatoes au Gratin: A Decadent Delight Are you craving the creamy, cheesy, and utterly irresistible potatoes au gratin served at Ruth’s Chris Steak House? Now, you can recreate this iconic side dish in your own kitchen! This recipe brings the luxurious flavors of that restaurant favorite to your table, featuring thinly sliced potatoes bathed in a rich, Gruyere-infused cream sauce and baked to golden perfection. This indulgent dish is perfect for special occasions or whenever you want to elevate a simple meal. Get ready to impress your family and friends with this surprisingly easy-to-make masterpiece. Ingredients

• 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

• 4 tablespoons unsalted butter

• 1 yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 cups heavy cream

• 1 cup whole milk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon nutmeg

1 1/2 cups shredded Gruyere cheese*, divided

• 1/2 cup grated Parmesan cheese

How to Make Ruth’s Chris-Inspired Potatoes au Gratin Step 1: Prepare the Potatoes and Aromatics Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Meanwhile, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Next, stir in the minced garlic and cook for another minute until fragrant. The aroma of garlic and sauteed onion is the first step in building flavor. Step 2: Create the Creamy Cheese Sauce In the same saucepan, pour in the heavy cream and whole milk. Add the salt, pepper, and nutmeg. Bring the mixture to a simmer, stirring occasionally to prevent scorching. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together. Remove the saucepan from the heat and stir in 1 cup of the shredded Gruyere cheese and all of the Parmesan cheese until the cheese is fully melted and the sauce is smooth. This creamy sauce is the key to achieving the perfect texture. Step 3: Assemble the Potatoes au Gratin Layer about one-third of the sliced potatoes evenly over the bottom of the prepared baking dish. Pour one-third of the creamy cheese sauce over the potatoes, ensuring they are well coated. Repeat these layers two more times, ending with a layer of cheese sauce. Try to be as even as possible to ensure even cooking. Step 4: Bake to Golden Perfection Sprinkle the remaining 1/2 cup of shredded Gruyere cheese evenly over the top of the assembled potatoes. Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Let the dish rest for 10-15 minutes before serving. This will allow the sauce to thicken slightly. Helpful Tips [Tip for Ingredient 1]: To prevent the potatoes from browning, submerge the sliced potatoes in cold water while you prepare the other ingredients. [Tip for Ingredient 2]: Use a mandoline slicer for uniform potato slices. This ensures even cooking. [General Cooking Tip]: Do not overbake, as it can dry out the potatoes. The dish is done when the potatoes are tender and the cheese is bubbly. Substitutions/Variations [Substitution Idea 1]: For a dairy-free version, substitute the heavy cream and milk with coconut cream and almond milk. Use a dairy-free cheese alternative. [Substitution Idea 2]: Add sliced ham or bacon between the potato layers for a heartier dish. Frequently Asked Questions Can I make this recipe ahead of time? Yes, you can assemble the potatoes au gratin up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add about 10-15 minutes to the baking time if baking directly from the refrigerator. Can I freeze this recipe? It is not recommended to freeze this recipe, as the creamy sauce may separate upon thawing. However, if you must freeze it, use a freezer-safe container and thaw completely in the refrigerator before reheating. The texture may be slightly different. Storage Instructions Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in intervals until heated through. You can also reheat small portions in a skillet with a bit of butter. Print