There are side dishes, and then there are side dishes that make you forget the main course entirely. Ruth’s Chris Potatoes Au Gratin falls firmly in the second category. Rich, creamy, loaded with melted cheese, and baked until the top turns perfectly golden — this is the kind of potato dish people talk about long after dinner is over.
If you’ve ever sat down at a Ruth’s Chris Steakhouse and ordered their potatoes au gratin, you already know exactly what all the fuss is about. Layers of thinly sliced potatoes soaking in a luscious cream sauce, pockets of sharp melted cheese in every single bite. It’s genuinely hard to stop eating. Now you can make it at home, and it’s so much easier than you’d expect.
WHAT IS RUTH’S CHRIS POTATOES AU GRATIN?
Potatoes au gratin is a classic French-inspired dish built on thinly sliced potatoes baked low and slow in a creamy, cheese-loaded sauce. The top gets beautifully golden while the inside stays tender and almost custardy. Ruth’s Chris takes that classic concept and pushes it to the absolute limit — more cream, more cheese, more flavor.
Their version is everything you want a potato dish to be. Extra cheese. Extra cream. Perfectly seasoned all the way through. The restaurant serves it piping hot in individual cast iron dishes, but a standard baking dish at home works just as well and produces those same incredible results you’re chasing.
WHY THIS RECIPE WORKS
The answer comes down to three things: the right potatoes, real cream, and plenty of good cheese.
Yukon Gold potatoes are the best choice for this dish. They have a naturally buttery flavor and hold their shape beautifully while still turning completely tender inside. Slice them thin — about ⅛ of an inch — and they cook through evenly without turning mushy or falling apart between the layers. If you don’t own a mandoline slicer, a sharp knife and a steady hand will absolutely get you there.
The cream is non-negotiable. Heavy cream creates that silky, rich sauce that coats every single potato layer. Lower-fat alternatives just won’t give you the same depth or that luxurious, clinging texture. This is a special occasion dish, and it deserves the full cream treatment.
And then the cheese. Sharp cheddar carries the bold, savory flavor you’re after. Adding a little Gruyere alongside it brings in a nutty depth that takes this well beyond an everyday cheesy potato casserole.
RUTH’S CHRIS POTATOES AU GRATIN INGREDIENTS
Here’s everything you’ll need:
- 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (about ⅛ inch thick)
- 2 cups heavy cream
- 1½ cups shredded sharp cheddar cheese, divided
- ½ cup shredded Gruyere cheese
- 2 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh chives, chopped (for garnish)
WHICH POTATOES WORK BEST FOR THIS RECIPE?
Yukon Gold potatoes are the top choice because of their buttery flavor and creamy texture once cooked. Russet potatoes will also work and slice easily, though they tend to get slightly fluffier and a little less custardy in the finished dish. Red potatoes hold their shape very well, but the skin can make the layers feel tougher. For the most authentic, restaurant-style result, stick with Yukon Golds if you can find them.
SUBSTITUTIONS AND ADDITIONS
CHEESE: Sharp cheddar is the star here, but you can swap the Gruyere for Swiss cheese, Fontina, or even a mild smoked Gouda if you want a slightly different flavor. All of these melt beautifully. Just avoid the pre-shredded bagged cheese — it’s coated in anti-caking starches that prevent clean, smooth melting. Always shred from a block for this one.
CREAM: Heavy cream is what makes this dish so outrageously rich. If you want to pull back slightly, half-and-half will work — just know the sauce won’t be quite as thick or luxurious. Don’t go lower than half-and-half or the sauce will be too thin and won’t properly coat the potato layers.
GARLIC: Fresh minced garlic gives the best flavor here. In a pinch, ½ teaspoon of garlic powder stirred directly into the cream is a perfectly acceptable substitute.
ADDITIONS: A sprinkle of fresh thyme leaves between the layers adds a lovely herby note. Some cooks love adding a thin layer of caramelized onions between the potato layers — the subtle sweetness plays off the sharp cheese in a really lovely way.
HOW TO MAKE RUTH’S CHRIS POTATOES AU GRATIN
STEP ONE: Preheat your oven to 400°F. Grease a 9×9-inch baking dish (or a similarly sized dish) with one tablespoon of the butter and set aside.
STEP TWO: Peel the potatoes and slice them very thin — aim for about ⅛-inch thickness. A mandoline slicer makes this quick and consistent. If slicing by hand, take your time and keep the slices as even as possible so everything cooks at the same rate.
OUR RECIPE DEVELOPER SAYS: After slicing the potatoes, pat them dry with paper towels. Extra surface moisture can prevent the cream sauce from thickening properly as it bakes.
STEP THREE: In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, and onion powder. Heat just until the cream begins to simmer gently around the edges — don’t let it boil hard. Remove from the heat.
STEP FOUR: Layer half of the sliced potatoes in the bottom of the greased baking dish, slightly overlapping each slice as you go. Pour half of the warm cream mixture evenly over the potatoes, then sprinkle with ¾ cup of the cheddar cheese and all of the Gruyere.
PRO TIP: Take your time with the layering step. Even, overlapping slices create a more uniform dish and ensure every single bite has that perfect ratio of potato, cream, and cheese.
STEP FIVE: Layer the remaining potato slices on top, overlapping them the same way you did the first layer. Pour the rest of the cream mixture evenly over the top.
STEP SIX: Dot the top with the remaining tablespoon of butter cut into small pieces. Cover the dish tightly with aluminum foil.
STEP SEVEN: Bake covered at 400°F for 45 minutes. The potatoes should be starting to turn tender.
STEP EIGHT: Remove the foil. Sprinkle the remaining ¾ cup of sharp cheddar cheese evenly over the top, followed by the smoked paprika.
STEP NINE: Return the dish to the oven uncovered and bake for an additional 20 to 25 minutes, until the top is golden brown and bubbling at the edges. The potatoes should be completely tender when pierced with a fork.
PRO TIP: For an even more deeply golden, slightly crispy top, switch your oven to broil for the last two to three minutes. Watch it closely — it can go from golden to burnt faster than you’d think.
STEP TEN: Remove from the oven and let the dish rest for at least 10 minutes before serving. This rest time lets the cream sauce thicken up slightly, making it much easier to serve in neat, clean portions. Garnish with fresh chives right before bringing it to the table.
HOW TO SLICE POTATOES THIN WITHOUT A MANDOLINE
If you don’t own a mandoline slicer, don’t let that stop you. A sharp chef’s knife works perfectly well — it just takes a little extra time. Place each peeled potato flat on your cutting board, cut a thin slice off one side to create a stable flat surface, then stand the potato upright on that flat side. From there you can slice straight down with good control. Aim for about the thickness of a coin. Even slices mean even cooking, so those extra few minutes are absolutely worth it.
TIPS FOR THE BEST POTATOES AU GRATIN
Always shred your own cheese. Pre-shredded cheese from the bag contains anti-caking coatings that can make your sauce grainy or cause the cheese to clump rather than melt smoothly. Buy a block and shred it yourself — it takes two minutes and the difference in the finished dish is completely noticeable.
Don’t skip the foil for the first half of baking. Covering the dish traps steam, which gets the potatoes tender before the cheese on top has any chance to overbrown. The uncovered time at the end is what gives you that gorgeous, deeply golden crust.
Let it rest before serving. Straight out of the oven, the sauce is still very loose and liquid. Give it a solid ten minutes to sit, and it thickens into that luxurious, creamy consistency that makes this dish so memorable.
Season generously. Potatoes need more salt than most people expect. Taste the cream before adding it to the dish and adjust the seasoning — under-seasoned potatoes will taste flat no matter how much cheese is on top.
HOW TO SERVE RUTH’S CHRIS POTATOES AU GRATIN
This is the ultimate steakhouse side dish, so it pairs naturally with anything you’d order alongside a great cut of beef. It’s wonderful next to a pan-seared ribeye, a grilled filet, or even a simple roasted chicken. For a holiday table, it fits right alongside prime rib or a glazed ham.
At a dinner party, serve it right from the baking dish — the golden, bubbling top is genuinely impressive on the table without any extra effort. Add some roasted asparagus or a crisp green salad to balance the richness and you’ve got a restaurant-quality spread at home.
It also reheats beautifully, which makes it one of those rare side dishes that works just as well for a Tuesday night dinner as it does for Christmas.
HOW TO STORE RUTH’S CHRIS POTATOES AU GRATIN
IN THE FRIDGE: Let the dish cool completely, then cover it tightly with plastic wrap or transfer leftovers into an airtight container. It will keep in the refrigerator for up to three days. The flavor is honestly even better the next day once everything has had time to come together.
IN THE FREEZER: This dish can be frozen, though the texture of the potatoes does change slightly after freezing and thawing — they’ll be a little softer. If you freeze it, let it cool completely first, wrap it tightly, and store for up to two months. Thaw overnight in the refrigerator before reheating.
REHEATING: To reheat from the fridge, cover the dish with foil and warm in a 325°F oven for about 20 minutes. Remove the foil for the last five minutes to bring back some of that golden top. Individual portions can also be reheated in the microwave, though the oven gives a much better result.
CAN I MAKE THIS AHEAD OF TIME?
Yes, and it works beautifully as a make-ahead dish. Assemble the entire casserole — all the potato layers, cream, and cheese — but don’t bake it. Cover it tightly and refrigerate for up to 24 hours. When you’re ready to cook, pull it out while you preheat the oven and let it sit at room temperature for about 15 minutes, then bake as directed, adding 10 extra minutes to the covered baking time since it’s starting from cold.
FREQUENTLY ASKED QUESTIONS
What size baking dish should I use? A 9×9-inch square ceramic or glass baking dish is ideal. You can also use an 8×11 rectangular dish. For a restaurant-style presentation, individual-sized cast iron dishes or large oven-safe ramekins work wonderfully — just reduce the baking time by about 10 minutes and watch closely.
Why did my sauce curdle or look grainy? This usually happens when the heavy cream is brought to a full rolling boil on the stovetop instead of a gentle simmer. Heat it slowly over medium heat just until you see it begin to steam and bubble lightly at the edges, then remove it. Also, using pre-shredded cheese can create a grainy texture — always shred from a block.
Can I make this without Gruyere? Absolutely. Swiss cheese, white cheddar, or Fontina are all great substitutes. The dish will still be incredibly cheesy and delicious. Gruyere just adds a nice nutty complexity, but it’s definitely not the only path to a great au gratin.
Do I have to peel the potatoes? For the smoothest, most polished result — yes, peel them. The skin on Yukon Gold potatoes is thin and some people leave it on for a more rustic version, which is perfectly fine. But peeling gives you those clean, delicate layers that make this dish look and feel as refined as the restaurant version.
Why are my potatoes still firm after the full baking time? Your slices may be too thick, or your oven may be running slightly cool. Check that slices are no thicker than ⅛ inch. If they’re still firm when you test with a fork after the full time, cover the dish again with foil and bake for another 10 to 15 minutes before checking again.
Is this dish gluten-free? This recipe contains no flour, bread crumbs, or other wheat-based ingredients, so it’s naturally gluten-free as written. Just double-check the labels on your broth and any packaged cheese to be sure there’s no hidden gluten.
There is nothing quite like pulling a dish of this out of the oven — golden top, creamy bubbling edges, that incredible smell of warm cheese and cream filling your whole kitchen. It’s the kind of side dish that gets requested again and again. Once you make it, you’ll completely understand why Ruth’s Chris built an entire reputation around it.
Ruth's Chris Potatoes Au Gratin
Ingredients
- 2 pounds Yukon Gold potatoes peeled and thinly sliced (about ⅛ inch thick)
- 2 cups heavy cream
- 1½ cups shredded sharp cheddar cheese divided
- ½ cup shredded Gruyere cheese
- 2 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh chives chopped (for garnish)
Instructions
- Preheat the oven to 400°F. Grease a 9x9-inch baking dish with 1 tablespoon of the butter.
- Peel the potatoes and slice them very thin, about ⅛ inch thick. Pat the slices dry with paper towels and set aside.
- In a medium saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, and onion powder. Heat until just simmering around the edges. Remove from heat.
- Layer half of the potato slices in the greased baking dish, slightly overlapping each slice. Pour half of the cream mixture evenly over the potatoes. Sprinkle with ¾ cup of the cheddar cheese and all of the Gruyere.
- Layer the remaining potato slices on top in overlapping layers. Pour the remaining cream mixture evenly over the top.
- Dot the top with the remaining tablespoon of butter cut into small pieces. Cover the dish tightly with aluminum foil.
- Bake covered for 45 minutes.
- Remove the foil. Sprinkle the remaining ¾ cup of cheddar and the smoked paprika over the top.
- Bake uncovered for 20 to 25 minutes until the top is golden brown and bubbly and the potatoes are completely fork-tender.
- Let the dish rest for 10 minutes before serving. Garnish with fresh chives.
Notes
- Pat the sliced potatoes dry — excess moisture keeps the sauce from thickening properly.
- Always shred cheese from a block for the smoothest, creamiest sauce.
- For an extra-golden top, broil for the last 2 to 3 minutes, watching closely.
- This dish can be assembled up to 24 hours ahead and refrigerated unbaked — add 10 minutes to the covered baking time when starting from cold.
