Ruth’s Chris Gratin Potatoes Recipe – Creamy, Golden, Steakhouse-Style Comfort

Introduction

There’s a moment in my kitchen that always stops me — the smell of warm cream and garlic, and then the first crackle when the cheese meets heat. This recipe for Ruth’s Chris Gratin Potatoes brings that exact feeling right to your table, and you’ll want to linger over it. When I taste it, I remember family dinners on Sundays, and I promise this will feel like that same cozy hug. If you’re looking for something to pair with a roast or serve at a holiday spread, this is it. Also, if you want another comforting dessert to balance the meal, try my favorite applesauce cake for a cozy finish.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that tastes fancy but isn’t fussy.
• Made with simple ingredients you probably already have.
• Great for any occasion — from Sunday supper to holiday feasts.
• Always a crowd-pleaser; rich, creamy, and perfectly browned.

Also, if you love creamy veggie sides, you might enjoy this cozy broccoli and cauliflower cheese soup for a colder night.

Ingredients You’ll Need

• 3 lbs russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan
• 3 tbsp butter
• 3 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• Fresh parsley for garnish

Chef notes: Use unsalted butter so you can control the salt. For best texture, slice the potatoes thin and even.

Also, for a sweet contrast on your table, these pair nicely with candied sweet potatoes during the holidays.

How to Make It

1. Preheat oven to 400°F. Grease a baking dish with butter. The warmth of the oven makes the kitchen feel like a restaurant, but without the hurry.
2. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30–60 seconds, and you’ll smell that lovely garlic sweetness.
3. Pour in heavy cream and milk, then whisk in salt, pepper, and optional nutmeg. Heat until warm — not boiling — so the cream thickens slightly and smells rich.
4. Layer half the sliced potatoes in the baking dish. Pour half the cream mixture over them; the potatoes should glisten.
5. Sprinkle half the cheddar, Monterey Jack, and Parmesan on top. The cheeses will start to feel cozy together.
6. Repeat with remaining potatoes, cream mixture, and cheeses. Press down gently so everything nestles in.
7. Cover with foil and bake for 30 minutes. Then remove the foil and bake another 20 minutes until bubbling and golden. You’ll see edges crisp and smell caramelized dairy — that’s the signal.
8. Let rest 10 minutes before serving, then garnish with parsley. Pro tip: For extra browning, broil the top for 2–3 minutes at the end to get that perfect steakhouse-style crust!

You’ll hear a soft sizzle when you cut into it, and the top will crackle just a little. That sound means it’s ready.

Kitchen Tips

• Time-saver: Slice potatoes with a mandoline or sharp knife and soak briefly in cold water to remove excess starch; then dry before layering.
• Fix for a common mistake: If the top browns too fast, tent with foil and finish baking so the inside stays tender.
• Flavor variation: Stir in a handful of chopped chives or crispy bacon before the final bake for a smoky twist. Or try a lighter twist by swapping half the cream for chicken broth. Also see a veggie-forward idea like this cauliflower casserole for more sides.

Serving Ideas

Serve Ruth’s Chris Gratin Potatoes alongside a seared steak, roast chicken, or a bright salad. For holidays, place it center stage while other dishes surround it. Add a sprinkle of parsley or finely chopped chives for color, and serve with a crisp green vegetable to balance the richness.

Also, if you want a seasonal bread with buttery comfort, try pairing with this Christmas bread for an extra-special table.

Storing & Leftovers

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat: Warm in a 350°F oven until bubbling to keep the top crisp. For a quick option, microwave single servings and then pop under the broiler for a minute.
• Leftover idea: Turn chilled slices into decadent breakfast sandwiches with a fried egg and arugula.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make it the day before and bake when guests arrive; flavors deepen overnight. Ruth’s Chris Gratin Potatoes often taste even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap cheeses, try half-and-half instead of whole milk, or add herbs. This recipe is forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, with a simple green salad to cut the richness.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, bubbling cheese, and a fragrant, savory smell — that’s your sign!

Final Thoughts

This recipe is one of those warm, staying-forever dishes in my kitchen. Every time I make Ruth’s Chris Gratin Potatoes, it brings people together — and it reminds me of slow conversations at the table. So make it your own: add a little crisp bacon, or toss in herbs from your windowsill. Most of all, enjoy the moment when you pull it from the oven and everyone leans in for that first, glorious bite. Ruth’s Chris Gratin Potatoes will become one of your go-to comfort dishes.

Conclusion

For an extra nudge toward a classic copycat version, I often read kitchen-tested notes like this helpful roundup at Ruth’s Chris Potatoes au Gratin Copycat – Frugal Hausfrau, and I compare approaches with guides such as Copycat Ruth’s Chris Potatoes au Gratin | 12 Tomatoes. These pages inspired a few small tweaks that make the dish even more homey and reliable.

Ruth's Chris Gratin Potatoes

Creamy, golden, and perfectly browned, these gratin potatoes are the ultimate steakhouse-style comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American, Steakhouse

Calories: 514

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 lbs russet potatoes, peeled and thinly sliced Slice thin and even for best texture.
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan
• 3 tbsp butter Use unsalted butter for better salt control.
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional) For added flavor.
• Fresh parsley for garnish

Method

 

Preparation

1. Preheat oven to 400°F. Grease a baking dish with butter.
2. In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30–60 seconds.
3. Pour in heavy cream and milk, then whisk in salt, pepper, and optional nutmeg. Heat until warm but not boiling.

Layering

1. Layer half the sliced potatoes in the baking dish. Pour half the cream mixture over them.
2. Sprinkle half the cheddar, Monterey Jack, and Parmesan on top.
3. Repeat with remaining potatoes, cream mixture, and cheeses. Press down gently.

Baking

1. Cover with foil and bake for 30 minutes.
2. Remove the foil and bake for another 20 minutes until bubbling and golden.
3. Let rest for 10 minutes before serving, then garnish with parsley.
4. For extra browning, broil the top for 2–3 minutes.

Notes

Time-saver: Slice potatoes using a mandoline or sharp knife, soak in cold water to remove excess starch. For flavor variation, stir in chopped chives or crispy bacon before baking.