Side Dishes
This Ruth's Chris Steakhouse Potatoes Au Gratin delivers the same luxurious, crisp-topped perfection you'd expect from their steakhouse—right in your home oven. The secret lies in precise layering and a slow bake that transforms thinly sliced potatoes into creamy, golden layers with a crackling crust.
After years of perfecting this dish, I’ve cracked the code for that restaurant-quality finish without the fuss.
The foundation starts with thinly sliced Yukon Gold potatoes, layered with a rich béchamel made from heavy cream, butter, and a blend of Gruyère and Parmesan cheeses for depth.
Each layer is seasoned just enough to let the cheese shine, and the slow bake ensures the potatoes stay tender while the top develops that signature crisp. This isn’t your average au gratin—it’s a showstopper side that pairs flawlessly with steak or stands alone as a decadent dish.
What you’ll achieve is a dish that looks and tastes like it belongs on a steakhouse table: creamy, cheesy layers with a golden-brown, crackling top that’s impossible to resist.
The key is patience—letting the au gratin bake low and slow until the edges are crispy and the center is just set. No shortcuts here, but the result is worth every minute of attention.
Serve this alongside your favorite steak or as the centerpiece of a holiday dinner. The layers of flavor and texture make it a crowd-pleaser, and leftovers reheat beautifully. Here’s how to recreate that restaurant magic at home.
Ingredients for ruth's chris steakhouse potatoes au gratin
Six ingredients make this steakhouse-style au gratin shine—creamy, crispy, and full of restaurant magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Thinly sliced, peeled for even cooking |
| Heavy Cream 🥛 | 2 cups | Full-fat for richest texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Gruyère Cheese 🧀 | 1 ½ cups | Freshly grated, nutty flavor |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, aged for sharpness |
| All-Purpose Flour 🌾 | ¼ cup | For béchamel base |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced, for subtle aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| White Pepper 🌶️ | ½ tsp | Freshly ground for elegant finish |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing baking dish |
The potatoes are non-negotiable—Yukon Golds have that buttery texture that holds up to layering. Trader Joe's or Whole Foods carry them year-round, but check the organic section for the most flavorful. Thinly slicing them (about 1/8-inch) is key—use a mandoline if you're feeling fancy, or a sharp knife if that's what you've got. The cheese blend is where the magic happens: Gruyère adds nutty depth, while Parmesan brings sharpness. Skip the pre-shredded stuff—freshly grated melts better and tastes richer. For the Gruyère, Cowgirl Creamery or Miyoko's are my go-tos, but any good-quality aged Gruyère works. The butter? Plugrá or Land O'Lakes cultured—don't skimp here.
No Gruyère? Swiss cheese works in a pinch, though it won't be as rich. Pre-shredded cheese? Toss it in hot water for 2 minutes to remove anti-caking agents, then drain and dry thoroughly. Short on heavy cream? Half-and-half plus 1 tbsp butter gets you close. The flour and milk for the béchamel can be swapped for cornstarch slurry (2 tbsp cornstarch + 1/4 cup milk) if you're gluten-free, but the texture won't be as silky. For the breadcrumbs, panko is your friend—it stays crispy longer than regular breadcrumbs. And if you're out of nutmeg? A pinch of cinnamon plus a dash of cardamom can mimic that warm, earthy note.
This au gratin is a make-ahead dream—assemble it the night before and bake in the morning. The cheese keeps it fresh for 3 days in the fridge, but the texture suffers after 2. For leftovers, reheat covered at 350°F for 20-25 minutes—the top will crisp up again. Freezing? Portion into single servings before freezing, and reheat from frozen (add 10 minutes). Pro tip: Broil for 2-3 minutes at the end to get that perfect golden crust—just watch it like a hawk so it doesn't burn.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this dish when I’m too tired to wash pots. Thinly slicing the Yukon Golds and layering them with cream and cheese takes all of 15 minutes—then it’s just bake time while I sip wine and pretend I’m not cooking.
- Creamy Crisp Perfection: That golden, buttery crust on top? It’s the Gruyère and Parmesan working their magic. The inside stays velvety, the outside gets addictively crisp—like a hug from a fancy restaurant, but with my name on it.
- Weeknight Hero: Between us, this is my go-to when I’m feeding a crowd or just craving something rich. It reheats beautifully for lunch the next day, and honestly? The leftovers are even better because the flavors meld overnight.
- Budget Luxury: I use the cheapest Yukon Golds and still get that restaurant-quality feel. A single batch feeds four, and the leftovers stretch for lunches—no takeout splurges needed. Plus, the cheese stretches far when grated finely.
Step-by-step instructions for ruth's chris steakhouse potatoes au gratin
Here's how to recreate that legendary crispy, cheesy, creamy masterpiece at home.
Prepare the Potatoes and Béchamel Base
Start by peeling the 3 lb Yukon Gold potatoes and slicing them into ⅛-inch thick rounds. I use a mandoline for even slices, but a sharp knife works too. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step is crucial—wet potatoes will steam instead of crisp in the oven.
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.25 cup all-purpose flour and cook for 2 minutes until bubbly. Slowly pour in the 1 cup warmed whole milk while whisking constantly to prevent lumps. Add the 2 cups heavy cream, 1.5 tsp salt, 0.5 tsp white pepper, and 0.25 tsp nutmeg. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the 4 minced garlic cloves. This rich béchamel is the heart of your au gratin.
Layer Potatoes and Cheese Mixture
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp of the extra-virgin olive oil. Begin by arranging a single layer of potato slices on the bottom of the dish, slightly overlapping them. Pour half of the béchamel sauce evenly over the potatoes, then sprinkle half of the 1.5 cups Gruyère cheese and 1 cup Parmesan cheese. Repeat with another layer of potatoes, remaining sauce, and remaining cheese. The final layer should be potatoes only.
I like to press down gently on each layer to ensure even contact with the sauce. This prevents air pockets that would make some areas dry. The cheese should melt beautifully into the creamy sauce, creating that signature velvety texture. Don't worry if it looks like too much cheese—it's what makes this dish special.
Create the Crispy Topping and Bake
In a small bowl, mix together the 0.5 cup breadcrumbs with the remaining 1 tbsp extra-virgin olive oil. Spread this mixture evenly over the top layer of potatoes, pressing down lightly to help it adhere. The breadcrumbs will create that perfect crispy crust we all love.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. After this initial baking time, remove the foil and increase the oven temperature to 425°F. Bake uncovered for an additional 15-20 minutes until the top is golden brown and the edges are bubbling. You'll know it's ready when the cheese is melted and the breadcrumb topping is crispy to the touch. The contrast between the creamy interior and crispy exterior is what makes this dish so special.
Rest and Serve with Confidence
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the layers to set slightly and makes it easier to slice. The potatoes should be tender all the way through with that perfect creamy sauce, and the top should be golden brown and crispy.
Use a large spatula to transfer portions to serving plates. The au gratin should hold together nicely, with each bite offering that perfect combination of creamy cheese sauce, tender potatoes, and crispy breadcrumb topping. Serve immediately while still warm for the ultimate restaurant-quality experience at home.
Pro Tips For Making Ruth'S Chris Steakhouse Potatoes Au Gratin
- Parboil Thinly: Slice the Yukon Golds 1/8-inch thick—no thicker—and boil them just until fork-tender (about 5 minutes). I learned this the hard way: thicker slices stay gummy no matter how long you bake, while thin ones crisp perfectly. (Yes, even if you’re impatient like me.)
- Whisk the Cream Cold: Chill the heavy cream before mixing it with the butter and cheese—literally dump it in the fridge for 10 minutes. Warm cream turns grainy when baked, and you’ll end up with a sad, lumpy topping instead of that velvety Chris Steakhouse texture.
- Layer Cheese Evenly: Don’t just dump the Gruyère and Parmesan on top like confetti. Alternate thin slices of cheese between layers—Gruyère for meltiness, Parmesan for sharpness—and press the last layer into the cream mixture. This guarantees every bite has that signature cheesy punch, not just the top.
- Bake Covered First: Start the gratin covered with foil for the first 30 minutes at 375°F. The moisture steams the potatoes instead of drying them out, and you avoid that crust forming too soon—meaning no burnt top before the center is done. (Trust me, I’ve seen it happen.)
Flavor customization for ruth's chris steakhouse potatoes au gratin
Cheese Swap Secrets
Gruyère is the star here, but don’t fret if you can’t find it. For a nutty depth, try aged Swiss cheese (like Emmental) or Comté. If you want something sharper, Pecorino Romano replaces Parmesan beautifully—just use ½ cup less since it’s saltier.
For a smoky twist, swap in smoked Gouda (reduce to 1 cup total) and add ½ tsp smoked paprika to the béchamel. 🧀
Spice Level Boost
Want more kick? Fold ½ tsp cayenne pepper or 1 tsp hot honey into the béchamel before layering. For a warmth without heat, add ½ tsp ground cinnamon and ¼ tsp cardamom to the cheese mix.
If you love garlicky depth, double the garlic to 6 cloves and sauté it in the butter until golden before making the roux. 🌶️
Herb Infusions
Fresh herbs elevate this dish instantly. Stir 2 tbsp chopped chives or 1 tbsp fresh thyme into the béchamel for brightness. For a Mediterranean twist, top the final layer with ¼ cup sun-dried tomatoes and 2 tbsp chopped basil before adding breadcrumbs.
If you’re feeling bold, mix 1 tbsp lemon zest into the cheese blend for a citrusy bite that cuts through the richness. 🌿
Crunchy Top Variations
Skip the breadcrumbs for a crispier crust: sprinkle ½ cup crushed potato chips (like Kettle Brand) or toasted breadcrumbs (dry-toast in a pan until golden). For a nutty crunch, top with ¼ cup chopped walnuts or pecans—toast them first for extra flavor.
If you love cheesy crunch, mix ¼ cup grated Parmesan into the breadcrumbs before topping. 🥜
Lighter Versions
For a lighter take, replace 1 cup heavy cream with Greek yogurt (full-fat) and reduce the butter to ¼ cup. Use low-fat Gruyère (if available) and part-skim mozzarella in the cheese blend.
To keep it creamy, whisk 1 tsp cornstarch into the béchamel for extra thickness. For a vegetarian protein boost, fold ½ cup cooked lentils into the final layer. 🥗
Sweet & Savory Fusion
This might sound wild, but it works: stir 1 tbsp maple syrup into the béchamel for a caramelized sweetness. Top with ¼ cup candied pecans and a sprinkle of sea salt before baking.
For a breakfast twist, add ½ tsp cinnamon and ¼ cup diced apples to the cheese layer—pair it with bacon for a brunch showstopper. 🍁
Nutrition facts
Frequently asked questions
Can I make this au gratin ahead of time?
Assemble the dish the night before and refrigerate uncovered. Bake it straight from the fridge at 375°F for 55-65 minutes (add 10-15 minutes covered with foil). The texture holds up beautifully for 3 days in the fridge, though the crust will be softer. For best results, broil for 2-3 minutes before serving to restore crispiness.
Why did my au gratin turn out watery?
Watery au gratin usually means the potatoes weren't dried thoroughly or the sauce wasn't thick enough. Always pat potato slices completely dry after soaking, and simmer the béchamel until it coats a spoon. For extra insurance, sprinkle 1 tbsp cornstarch mixed with 1 tbsp cold water over the top layer before baking.
What's the secret to that perfect crispy top?
The crispy crust comes from three things: panko breadcrumbs (they stay crunchy longer), pressing them firmly onto the top layer, and the final 425°F broil. For extra insurance, broil for only 2-3 minutes—watch closely to avoid burning! A light spray of olive oil on the breadcrumbs before topping also helps them crisp up better.
Can I use a different baking dish?
Yes, but adjust the baking time. A 9x13-inch dish works perfectly, but for an 8x8-inch dish, reduce baking time by 10-15 minutes (cover longer). For individual servings, use 6-ounce ramekins and bake at 375°F for 30 minutes covered, then 10 minutes uncovered. The smaller surface area crisps faster.
How do I reheat leftovers without drying them out?
Cover the au gratin with foil and reheat at 350°F for 20-25 minutes. For extra moisture, add 1-2 tbsp milk or cream to the top before covering. To revive the crust, broil for 1-2 minutes at the end. Never microwave—it turns the cheese rubbery.