Ruth’s Chris–style Potatoes au Gratin are rich, ultra-creamy potatoes baked in a luxurious garlic cream sauce and finished with a bubbling, golden layer of cheese on top. This version leans into a classic French-style gratin with Gruyere (and optional Parmesan), tender Russet potatoes, and a hint of nutmeg for a steakhouse-worthy side at home.
Why you’ll love this side
These potatoes bring together everything people love about steakhouse au gratin: thinly sliced potatoes, a velvety cream-and-milk mixture, and a thick blanket of cheese that melts and browns beautifully in the oven. Using Russet potatoes and heating the cream with garlic and spices before baking helps the sauce infuse with flavor and stay smooth while the potatoes become fork-tender. The Gruyere (with or without Parmesan) adds a nutty, slightly sweet depth that feels more elevated than basic cheddar versions found in many copycat recipes.
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