Ruth Chris Steakhouse Potatoes Au Gratin

When it comes to comfort food, few dishes can rival the creamy, indulgent delight of Potatoes Au Gratin. This classic French dish has been elevated to a whole new level by the culinary experts at Ruth Chris Steakhouse, where it is celebrated as a staple side dish that perfectly complements their mouthwatering steaks. In this article, we delve into the world of Ruth Chris Steakhouse Inspired Potatoes Au Gratin, a recipe that encapsulates the essence of hearty, satisfying fare with a decadent twist.

Discover the ultimate comfort food with this Ruth Chris Steakhouse Inspired Potatoes Au Gratin recipe. Layer Yukon Gold potatoes in a creamy cheese sauce made with Gruyère and sharp cheddar, seasoned with aromatic garlic, onions, and fresh thyme. Perfect for special gatherings or family dinners, this dish promises a rich flavor and satisfying texture that will impress your guests. Follow our detailed instructions to recreate this gourmet side dish right in your kitchen!

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Ingredients

2 lbs Yukon Gold potatoes (thinly sliced)

1 cup heavy cream

1 cup whole milk

2 cups shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

1 garlic clove (minced)

1 medium onion (finely chopped)

2 tbsp unsalted butter (plus more for greasing)

1 tsp fresh thyme leaves (or ½ tsp dried thyme)

Salt and freshly ground black pepper (to taste)

¼ cup grated Parmesan cheese (for topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.

Prepare Potatoes: Wash and peel the Yukon Gold potatoes. Using a mandoline or sharp knife, slice the potatoes very thinly (about 1/8 inch thick) to ensure they cook evenly.

Sauté Aromatics: In a saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped onion, cooking until the onion becomes translucent (about 3-5 minutes).

Make Cheese Sauce: To the same saucepan, add the heavy cream, whole milk, and thyme. Stir well to combine and bring the mixture to a gentle simmer. Season with salt and black pepper to taste. Gradually whisk in half of the Gruyère and half of the sharp cheddar, stirring until the cheese is melted and the sauce is creamy.

Layer Potatoes: In the greased baking dish, arrange half of the sliced potatoes into an even layer. Pour half of the cheese sauce over the first layer of potatoes. Then, add the remaining potatoes over the cheese sauce, followed by the rest of the sauce on top.

Top with Cheese: Sprinkle the remaining Gruyère and sharp cheddar cheese over the top, followed by the grated Parmesan cheese for an extra cheesy crust.

Bake: Cover the dish with aluminum foil (to prevent excessive browning) and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 30-40 minutes until the top is golden brown and bubbling, and the potatoes are fork-tender.

Rest & Serve: Once baked, remove from the oven and let it rest for about 10-15 minutes before serving. This will help the sauce to thicken slightly and makes for easier serving.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 6-8