Rich, creamy, and irresistibly cheesy—this homemade version of Ruth’s Chris Potatoes au Gratin brings steakhouse indulgence straight to your kitchen. With tender layers of thinly sliced potatoes, a velvety cheese sauce, and a golden, bubbly top, this dish is the ultimate in comfort food.
Whether you’re making it for a holiday, a dinner party, or just a cozy night in, this crowd-pleasing side dish never disappoints.
🧀 Ingredients
- 4 large russet potatoes, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, for garnish
Tip: Shred cheese from the block for a smoother, creamier melt!
👩🍳 Instructions
1. Prep the Potatoes
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Use a mandoline or sharp knife to slice the potatoes thinly and evenly for the best texture.
2. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the heavy cream and milk, whisking constantly until smooth and slightly thickened (about 5 minutes).
Stir in garlic powder, salt, and pepper. Remove the pan from heat, then stir in cheddar, Gruyère, and Parmesan cheeses until fully melted and creamy.
3. Assemble the Dish
Layer half of the potato slices evenly across the bottom of your baking dish. Pour half of the cheese sauce over the top. Repeat with the remaining potatoes and sauce.
4. Bake
Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden, bubbling, and irresistible.
5. Rest and Serve
Let the gratin sit for 5–10 minutes before serving. Garnish with chopped parsley and enjoy!
📊 Nutrition (Per Serving)
- Calories: 340
- Protein: 10g
- Carbohydrates: 28g
- Fat: 22g
Note: Nutrition will vary slightly based on serving size and ingredient brands.
🔥 Tips for Success
- Creamier texture? Swap russets for Yukon Gold potatoes.
- Best melt: Always shred cheese fresh for better texture and flavor.
- Crispy topping: Want a golden crust? Broil the dish for 2–3 minutes at the end (watch closely!).
This Potatoes au Gratin recipe is a true showstopper—decadent, cheesy, and downright comforting. It’s everything you love about the steakhouse classic, made right at home.
Let me know if you’d like a Pinterest description or printable recipe version too!