Ruth’s Chris Potatoes au Gratin – Creamy Steakhouse-Style Recipe

• Classic steakhouse flavor made at home
• Ultra-creamy texture with a golden cheese crust
• Simple ingredients, easy preparation
• Perfect side dish for steak, chicken, or holiday meals
• Make-ahead friendly and freezer adaptable

• 2 pounds russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon fresh chives, chopped (for garnish)

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish to prevent sticking and enhance flavor.
2. Sauté the Garlic:
   In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, not browned.
3. Prepare the Cream Sauce:
   Stir in the heavy cream and whole milk. Add salt, black pepper, paprika, and cayenne pepper if using. Heat until just beginning to simmer, then remove from heat.
4. Layer the Potatoes:
   Arrange half of the sliced potatoes evenly in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Parmesan cheeses.
5. Repeat the Layers:
   Add the remaining potatoes, followed by the rest of the cream mixture and cheeses.
6. Bake:
   Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes until the top is golden, bubbly, and the potatoes are tender.
7. Rest and Garnish:
   Let the dish rest for 10 minutes before serving. Garnish with chopped chives for color and freshness.

• Use a mandoline slicer for evenly cooked potatoes
• Do not boil the cream mixture; a gentle simmer is enough
• Let the dish rest after baking to set the layers
• Thin potato slices ensure a creamy texture

• Bacon or Ham: Add cooked bacon or diced ham between layers
• Cheese Swap: Try Gruyère or Fontina for a richer profile
• Vegetable Boost: Add sautéed mushrooms or spinach
• Spicy Version: Increase cayenne or add jalapeños

• Grilled or pan-seared steak
• Roasted chicken or turkey
• Fresh green salad with vinaigrette
• Holiday or special occasion meals

Can I make this dish ahead of time?
Yes. Assemble the dish up to one day in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.

Can I freeze potatoes au gratin?
Yes. Cool completely, store in a freezer-safe container, and freeze for up to two months. Thaw overnight before reheating.

What can I use instead of heavy cream?
Half-and-half or a mix of whole milk and sour cream can be used, though the texture will be slightly lighter.

• Calories: 450
• Fat: 30 g
• Saturated Fat: 18 g
• Carbohydrates: 30 g
• Protein: 15 g
• Sodium: 800 mg