Ruth’s Chris-Inspired Potatoes au Gratin

Introduction

Potatoes au Gratin is the epitome of comfort food elegance—creamy, cheesy potatoes baked to golden perfection. This Ruth’s Chris-inspired version elevates the classic French dish with a combination of premium cheeses and a velvety cream sauce that perfectly complements the tender potato layers. The result is a show-stopping side dish that pairs beautifully with prime steaks, roasted meats, or as a decadent centerpiece for your holiday table. Rich, indulgent, and surprisingly straightforward to prepare, these potatoes au gratin deliver restaurant-quality luxury that will have everyone asking for seconds.

Ingredients

For the Cream Sauce and Potatoes:

• 2 tablespoons (28g) unsalted butter, plus extra for greasing the baking dish
• 1/2 white onion (about 100g), finely minced
• 2 garlic cloves, minced
• 1 1/2 teaspoons (9g) salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (120ml) chicken stock
• 1 1/4 cups (300ml) heavy cream (add more if needed)
• 1 1/2 lbs (680g) russet potatoes, peeled and sliced into 1/8-inch thick rounds

For the Cheese Topping:

• 2 cups (226g) cheddar cheese, grated
• 3/4 cup (85g) provolone cheese, grated
• 1/2 cup (50g) Parmesan cheese, grated
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Prepare the Oven and Baking Dish: Preheat your oven to 425°F (220°C). Thoroughly grease an 8×8-inch baking dish with butter, ensuring all sides are well-coated to prevent sticking.
2. Create the Aromatic Base: In a large, heavy-bottomed pot over medium heat, melt the 2 tablespoons of butter. Add the finely minced white onion and sauté until soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
3. Add Flavor Enhancers: Once the onions are softened, add the minced garlic, salt, and freshly ground black pepper. Cook for an additional 30 seconds, just until the garlic becomes fragrant but does not brown.
4. Create the Cream Sauce: Pour in the chicken stock and heavy cream, stirring to combine with the aromatics. Bring the mixture just to the edge of a simmer.
5. Cook the Potatoes: Add the sliced potatoes to the cream mixture in the pot. Gently stir to ensure all potato slices are coated with the cream sauce. Bring the mixture to a low simmer (avoid boiling to prevent the cream from separating).
6. Tenderize the Potatoes: Reduce the heat to medium-low, cover the pot, and cook until the potatoes are fork-tender but not falling apart, about 15-20 minutes. Stir occasionally and gently to ensure even cooking. If the sauce becomes too thick, add a splash more heavy cream.
7. Taste and Adjust: Once the potatoes are tender, taste the sauce and adjust the seasoning with additional salt and pepper if needed.
8. Transfer to Baking Dish: Carefully transfer the potato and cream mixture to the prepared baking dish, spreading in an even layer. Pour any remaining cream sauce from the pot over the potatoes.
9. Add the Cheese Topping: Sprinkle the grated cheddar cheese evenly over the potatoes, followed by the provolone cheese, and finally the Parmesan cheese on top.
10. Bake to Golden Perfection: Place the baking dish in the preheated oven and bake until the cheese is completely melted, bubbling around the edges, and developing a golden-brown crust, approximately 10-15 minutes.
11. Rest Before Serving: Remove the potatoes au gratin from the oven and allow them to rest for 5-10 minutes. This resting period allows the cream sauce to thicken slightly and the flavors to settle.
12. Garnish and Serve: If desired, sprinkle freshly chopped parsley over the top for a touch of color and freshness. Serve the potatoes au gratin while still warm.

Nutritional Information & Timing

Prep Time: 20 minutes Cooking Time: 35-40 minutes (stovetop and oven combined) Resting Time: 5-10 minutes Total Time: 1 hour Servings: 6-8 as a side dish

Nutritional Information (per serving, based on 8 servings):

• Calories: 380
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 95mg
• Sodium: 730mg
• Total Carbohydrates: 20g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 14g

Cooking Tips and Tricks

1. Potato Selection: Russet potatoes are ideal for this dish due to their high starch content, which helps thicken the cream sauce naturally. For an even more luxurious version, use Yukon Gold potatoes for their buttery flavor and creamier texture.
2. Consistent Slicing: For evenly cooked potatoes, aim for uniform thickness in your slices. A mandoline slicer is invaluable for achieving the perfect 1/8-inch thickness consistently.
3. Pre-cooking Method: The step of cooking the potatoes in the cream sauce before baking is what separates this restaurant-quality recipe from others. This technique ensures the potatoes are properly cooked through and absorb the flavor of the sauce, while the starch from the potatoes naturally thickens the cream.
4. Cheese Selection: The three-cheese blend provides both flavor complexity and optimal melting. The cheddar offers sharpness, the provolone adds stretch and mild sweetness, and the Parmesan brings salty depth and that essential golden crust.
5. Prevent Curdling: Keep the cream mixture at a gentle simmer rather than a rolling boil to prevent the cream from separating. If you notice the sauce starting to break, lower the heat immediately and add a splash of cold cream while stirring.
6. Resting Period: Don’t skip the resting time after baking. This allows the sauce to thicken to the perfect consistency, making it easier to serve neat portions.
7. Make-Ahead Tip: For the best texture, if making ahead, complete all steps except the final baking. Refrigerate the assembled but unbaked dish, then bring to room temperature before the final cheese-melting bake.

Variations and Substitutions

1. Dairy Alternatives:
   • For a lighter version, substitute half-and-half for the heavy cream
   • Use a combination of milk and cream cheese for extra tanginess
   • For a richer sauce, incorporate 2 tablespoons of cream cheese into the sauce
2. Cheese Variations:
   • Sharp white cheddar for a more pronounced flavor
   • Gruyère instead of provolone for a Swiss Alpine twist
   • Smoked gouda for a subtle smoky note
   • Fontina for exceptional melting qualities
3. Herb Enhancements:
   • Add 1 tablespoon of fresh thyme leaves to the cream sauce
   • Mix 1 teaspoon of dried herbs de Provence into the onion mixture
   • Incorporate 1 tablespoon of finely chopped fresh rosemary
4. Flavor Boosters:
   • Add 1/2 teaspoon of nutmeg to the cream sauce for traditional French flair
   • Include 1 tablespoon of Dijon mustard for depth
   • Add 2 tablespoons of dry white wine to the stock for complexity
   • Mix in 2 tablespoons of caramelized onions for sweetness
5. Texture Additions:
   • Layer in thinly sliced leeks between the potato layers
   • Add a breadcrumb and Parmesan topping for extra crunch
   • Include very thinly sliced fennel for aromatic complexity

Common FAQs

Why pre-cook the potatoes instead of just baking them raw in the cream sauce?

Pre-cooking the potatoes in the cream mixture ensures they cook evenly and absorb flavor throughout. It also allows the potatoes’ natural starch to help thicken the sauce. Baking raw potatoes directly can result in unevenly cooked potatoes and a watery sauce.

Can I prepare this dish ahead of time?

Yes! You can prepare the entire dish up to the point before baking with cheese, then refrigerate for up to 24 hours. When ready to serve, bring to room temperature for 30 minutes, then add the cheeses and bake until golden and bubbly. You may need to add 5-10 minutes to the baking time if the dish is still cool from the refrigerator.

Why is my sauce separating or looking curdled?

This typically happens when the cream is heated too quickly or at too high a temperature. To fix a separating sauce, remove from heat immediately and whisk in a tablespoon of cold cream or milk. For prevention, always heat cream-based sauces gently and never let them reach a full boil.

Can I make this dish in a larger batch for a crowd?

Absolutely! Double all ingredients and use a 9×13-inch baking dish. The stovetop cooking time will remain similar, but you may need to extend the baking time by 5-10 minutes. Check that the center is hot and the cheese is thoroughly melted and golden.

What’s the best way to slice the potatoes for even cooking?

A mandoline slicer is the ideal tool for achieving consistent 1/8-inch slices. If you don’t have one, use a sharp chef’s knife and take your time to cut even slices. Consistent thickness ensures the potatoes cook evenly and creates the perfect layered texture in the final dish.

Storage and Make-Ahead Tips

1. Refrigerator Storage:
   • Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3-4 days.
   • The cream sauce may thicken significantly when chilled, but this is normal.
2. Reheating Methods:
   • Individual Portions: Reheat in a microwave at 50% power for 2-3 minutes until heated through.
   • Whole Dish: Cover with foil and reheat in a 350°F (175°C) oven for 15-20 minutes until hot in the center.
   • To preserve the creamy texture, add a splash of milk or cream before reheating.
3. Freezing Options:
   • While not ideal due to potential cream separation, you can freeze the baked dish for up to 1 month.
   • Thaw completely in the refrigerator overnight before reheating.
   • Expect some texture changes after freezing and thawing.
4. Make-Ahead Strategies:
   • Prepare Ahead: Assemble the dish up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate.
   • Partial Prep: Pre-slice the potatoes and store in cold water in the refrigerator for up to 24 hours. Drain and pat dry before using.
   • Pre-Cook Components: The cream sauce can be made a day ahead and stored separately. Reheat gently before combining with the potatoes.
5. Serving Suggestions:
   • Allow the dish to set for 10-15 minutes after baking for easier serving.
   • For a beautiful presentation, run a knife around the edge of the baking dish before cutting into portions.
   • Sprinkle with fresh herbs just before serving for a pop of color and freshness.

These Ruth’s Chris-inspired Potatoes au Gratin deliver restaurant-quality indulgence in every bite. The combination of tender potato slices enrobed in a rich, savory cream sauce and topped with a trio of perfectly melted cheeses creates an unforgettable side dish worthy of special occasions yet simple enough for an elevated weeknight dinner. Pair with a perfectly seared steak, roasted chicken, or let them shine as the star of a vegetarian feast alongside a crisp green salad.