Ruth’s Chris Potatoes Gratin: The Ultimate Recipe & Guide

Ruth’s Chris Potatoes Gratin: Prepare to indulge in a symphony of creamy, cheesy, and utterly decadent flavors! I’m thrilled to share my take on this iconic side dish, a true showstopper that elevates any meal from ordinary to extraordinary. Forget everything you thought you knew about potatoes – this gratin is in a league of its own.

Potatoes gratin, in its essence, is a classic French dish, “Gratin Dauphinois,” dating back to the late 1700s. While the original is a simple yet elegant layering of thinly sliced potatoes baked in cream, the Ruth’s Chris version takes it to a whole new level of richness. It’s a testament to American ingenuity, transforming a humble staple into a luxurious experience.

What makes this Ruth’s Chris Potatoes Gratin so irresistible? It’s the perfect balance of textures – the tender, melt-in-your-mouth potatoes, the velvety smooth cream sauce, and the golden, bubbly, cheesy crust. The combination of Gruyere and Parmesan cheeses creates a nutty, savory depth that’s simply divine. People adore this dish because it’s both comforting and sophisticated, making it ideal for special occasions or a cozy weeknight dinner. Plus, it’s surprisingly easy to make at home, allowing you to recreate that steakhouse experience in your own kitchen. Get ready to impress your family and friends with this unforgettable side!

this Recipe

Ingredients:

• 5 pounds russet potatoes, peeled
• 1 quart heavy cream
• 1 cup whole milk
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon ground nutmeg
• 8 ounces Gruyere cheese, shredded
• 4 ounces Parmesan cheese, finely grated
• 2 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon fresh thyme leaves (optional)

Preparing the Potatoes and Cream Sauce

1. Preheat your oven to 350°F (175°C). This is crucial for even cooking and a beautifully browned top. Make sure your oven is fully preheated before you even think about putting the potatoes in!
2. Prepare the potatoes: This is probably the most time-consuming part, but it’s essential for the right texture. Using a mandoline or a very sharp knife, slice the peeled russet potatoes into thin, even rounds, about 1/8 inch thick. Consistency is key here; you want them to cook evenly. If you don’t have a mandoline, take your time and aim for uniform slices. As you slice the potatoes, place them in a large bowl filled with cold water. This prevents them from oxidizing and turning brown.
3. Sauté the onions and garlic: In a large, heavy-bottomed saucepan or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Don’t rush this step; you want the onions to be sweet and flavorful. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Create the cream sauce: Pour in the heavy cream and whole milk into the saucepan with the onions and garlic. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer gently for about 5 minutes, allowing the flavors to meld together. The nutmeg adds a subtle warmth that complements the richness of the cream.
5. Drain the potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels. Removing excess moisture is important for preventing a watery gratin.

Assembling the Potatoes Gratin

1. Layer the potatoes and cheese: Grease a 9×13 inch baking dish with the remaining 1 tablespoon of butter. Begin by layering a thin layer of the potato slices on the bottom of the dish, overlapping them slightly. Season lightly with salt and pepper.
2. Add the cream sauce and cheese: Pour about one-third of the warm cream sauce over the potato layer, making sure to distribute it evenly. Sprinkle about one-third of the shredded Gruyere cheese and one-third of the grated Parmesan cheese over the sauce.
3. Repeat the layers: Repeat the layering process two more times, starting with the potato slices, then the cream sauce, and finally the Gruyere and Parmesan cheeses. Make sure the top layer is generously covered with cheese.
4. Dot with butter: Dot the top of the gratin with the remaining butter pieces. This will help create a golden-brown and crispy crust.
5. Add thyme (optional): If using fresh thyme, sprinkle the thyme leaves over the top of the gratin.

Baking the Potatoes Gratin

1. Bake covered: Cover the baking dish tightly with aluminum foil. This will help the potatoes cook evenly and prevent the top from browning too quickly. Bake in the preheated oven for 1 hour.
2. Bake uncovered: Remove the aluminum foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center of the gratin should meet little resistance. If the top is browning too quickly, you can loosely tent it with foil.
3. Let it rest: Remove the potatoes gratin from the oven and let it rest for at least 15-20 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together even further. Trust me, this resting period is worth it!

Tips and Variations

• Cheese Variations: Feel free to experiment with different types of cheese. Fontina, Emmental, or even a sharp cheddar would be delicious additions or substitutions.
• Garlic Infusion: For a more intense garlic flavor, you can infuse the cream with garlic cloves. Simply add a few crushed garlic cloves to the cream while it’s simmering, and then remove them before assembling the gratin.
• Spice it Up: Add a pinch of red pepper flakes to the cream sauce for a little bit of heat.
• Vegetable Additions: You can add other vegetables to the gratin, such as thinly sliced leeks, mushrooms, or even roasted butternut squash. Just be sure to adjust the cooking time accordingly.
• Make-Ahead Option: You can assemble the potatoes gratin ahead of time and store it in the refrigerator for up to 24 hours. Add about 15-20 minutes to the baking time if baking from cold.
• Serving Suggestions: Ruth’s Chris Potatoes Gratin is a perfect side dish for steak, roast chicken, or pork. It’s also delicious on its own as a vegetarian main course.

Troubleshooting

My potatoes are still hard after baking for the recommended time.

This usually means that the potatoes were not sliced thinly enough or that the oven temperature was too low. Make sure to slice the potatoes to about 1/8 inch thickness and ensure your oven is properly preheated. You may also need to bake the gratin for a longer period of time, checking for doneness every 15 minutes.

My gratin is watery.

This can happen if the potatoes were not drained and dried properly before assembling the gratin. Excess moisture in the potatoes will release during baking and create a watery sauce. Make sure to thoroughly drain and pat the potatoes dry with paper towels. Also, avoid adding too much salt, as salt can draw out moisture from the potatoes.

The top of my gratin is browning too quickly.

If the top of the gratin is browning too quickly, you can loosely tent it with aluminum foil. This will help to prevent it from burning while the potatoes continue to cook through.

The cheese is not melting properly.

Make sure you are using freshly shredded cheese, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Also, ensure that the oven temperature is high enough to melt the cheese properly.

Can I use a different type of potato?

While russet potatoes are the traditional choice for potatoes gratin, you can experiment with other types of potatoes, such as Yukon Gold or red potatoes. Keep in mind that different types of potatoes have different starch contents and may require slightly different cooking times.

Can I freeze potatoes gratin?

While you can technically freeze potatoes gratin, the texture may change slightly after thawing. The cream sauce may become slightly grainy. If you do freeze it, make sure to wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before reheating in the oven.

Conclusion:

This isn’t just another potato dish; it’s an experience. It’s the kind of side that elevates any meal, transforming a simple weeknight dinner into something truly special. The creamy, cheesy decadence of this Ruth’s Chris Potatoes Gratin is simply irresistible, and the perfectly browned top adds a delightful textural contrast that will have everyone reaching for seconds (and maybe thirds!). Trust me, once you taste the rich, savory flavors, you’ll understand why I’m so enthusiastic about this recipe. It’s a must-try for any potato lover, and it’s surprisingly easy to make at home.

But the best part? It’s incredibly versatile! While this recipe is fantastic as is, there are so many ways to customize it to your liking. For a spicier kick, try adding a pinch of cayenne pepper to the cream sauce or incorporating some finely chopped jalapeños between the potato layers. If you’re a fan of garlic, roast a whole head of garlic and mash it into the cream sauce for an extra layer of flavor. For a vegetarian twist, consider adding some sautéed mushrooms or spinach to the potato layers. The possibilities are truly endless!

Serving suggestions? This Ruth’s Chris Potatoes Gratin is the perfect accompaniment to a juicy steak, roasted chicken, or grilled salmon. It’s also a fantastic addition to any holiday feast, guaranteed to be a crowd-pleaser. For a more casual meal, serve it alongside a simple salad and some crusty bread. And if you happen to have any leftovers (though I highly doubt you will!), they’re delicious reheated the next day. You can even use them to make potato cakes or add them to a breakfast casserole.

I know that trying a new recipe can sometimes feel daunting, but I promise you that this one is worth the effort. The steps are straightforward, the ingredients are readily available, and the results are simply divine. Don’t be intimidated by the fancy name; this is a recipe that anyone can master.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll be absolutely thrilled with the results. This Ruth’s Chris Potatoes Gratin is a guaranteed winner, and I can’t wait for you to experience it for yourself.

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Happy cooking, and enjoy every delicious bite! I’m sure you will find this Ruth’s Chris Potatoes Gratin recipe to be a new family favorite.