Tips, variations, and make-ahead
For best results, slice potatoes as uniformly as possible; consistent thickness prevents some pieces from overcooking and falling apart while others remain firm, a point emphasized in many gratin tutorials. If you prefer an even cheesier top, you can reserve a small portion of Gruyere to sprinkle over the surface during the last 10–15 minutes of baking to enhance browning and crust formation.
A blend of Gruyere and Parmesan adds extra savory depth and a slightly crispier top compared to using Gruyere alone, similar to recipes that combine multiple cheeses like Gruyere, Parmesan, and cheddar for complexity. If you want a stronger cheese flavor, you can also add a small amount of sharp cheddar to the cheese layer, echoing popular copycat recipes that use cheddar, provolone, and Parmesan together.
These potatoes can be partially made ahead by assembling the dish up to the point of baking, then refrigerating it for a short period before cooking; some copycat and steakhouse-inspired recipes suggest baking ahead and gently reheating at 350°F until hot, especially for holiday menus. Just note that chilling before baking may slightly extend the total bake time, so it helps to allow extra time and check doneness with a fork.
Frequently asked questions
Do I have to use Russet potatoes?
Russets are common in Ruth’s Chris–style and copycat au gratin recipes because their starch helps create a creamy interior, but Yukon Gold potatoes also work well and give a slightly creamier, less fluffy texture.
Can I add onions or stock like some copycat recipes?
Yes. Several Ruth’s Chris copycat versions simmer sliced potatoes in a mixture of cream and chicken or vegetable stock with onion and garlic before baking, which adds savory depth. You can sauté thinly sliced onion with the garlic and swap part of the milk for stock if you prefer that style.
How can I prevent the cream from curdling or breaking?
Gentle heat is key. Heating the cream mixture to just a simmer before pouring over the potatoes and baking at 375°F (rather than very high heat) helps keep the sauce smooth, an approach echoed in general au gratin guidance.
Can this be reheated?
Yes. Many steakhouse-style gratin recipes suggest reheating leftovers in a 325–350°F oven until hot, which helps re-melt the cheese and restore creaminess. Cover loosely with foil if the top is already deeply browned to avoid over-darkening.
Ruth’s Chris–style Potatoes au Gratin made this way deliver tender, layered potatoes in a garlicky, nutmeg-scented cream sauce beneath a golden Gruyere (and Parmesan, if you like) crust, making them an impressive yet comforting side dish for any special meal.