There’s something utterly comforting about a bubbling tray of potatoes au gratin — cream, cheese and a golden crust that makes any meal feel special. This copycat of Ruth’s Chris Potatoes au Gratin keeps the restaurant vibe (rich, cheesy, perfectly sauced potatoes) while being simple enough for a weeknight or holiday side. If you love elegant comfort food, you’ll want to save this method; and if you’re browsing similar restaurant-style recipes, take a look at Lina’s collection for more weeknight upgrades and side-dish inspiration.
Why you’ll love this dish
This recipe delivers the hallmarks people search for when they want restaurant-quality gratin at home: thinly sliced russets that melt into a silky cream sauce, a three-cheese topping that browns beautifully, and a quick stove-to-oven timeline that keeps effort low. It’s great for holidays, date-night steak dinners, or when you want to impress without fuss.
“I made this for a holiday dinner and everyone asked for the recipe — it’s reliably rich, cheesy, and easy to scale.” — happy home cook
Reasons to try it now:
- Fast-ish: stove-to-oven method gets the potatoes tender before baking, so total cook time is reasonable.
- Crowd-pleasing: kids and adults alike love creamy, cheesy potatoes.
- Flexible: scale the dish or make individual portions for elegant plating.
- Cost-effective: simple pantry staples make a luxurious side that’s not expensive.
Step-by-step overview
This recipe is straightforward: sweat onion and garlic in butter, add stock and cream, coat thinly sliced potatoes in the sauce, simmer until almost tender, then bake with shredded cheese until golden. Expect a layered, slightly saucy interior with a crisp, cheesy top. Prep and simmer take about 25–30 minutes; the final bake is just 10–15 minutes to melt and brown the cheese.
What you’ll need
- 2 tablespoons unsalted butter (plus more for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 teaspoons salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock (use low-sodium if preferred; swap for vegetable stock to make vegetarian)
- 1 1/4 cups heavy cream
- 1.5–1.75 pounds russet potatoes (about 5–6), peeled and sliced 1/8 inch thick — a mandoline makes this fast and even
- 3 cups shredded cheese total: 2 cups sharp Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped fresh parsley for garnish
Notes and quick substitutions:
- Potato swap: Yukon Gold can be used for a slightly waxier, creamier texture. Adjust simmer time if slices are thicker.
- Dairy: light cream or half-and-half will make a thinner sauce; reduce simmer time and watch texture.
- Cheese: Gruyère works well instead of Fontina for a nuttier flavor.
Step-by-step instructions
- Preheat the oven to 425°F (220°C) so it’s ready when the gratin goes in. Butter an 8×8-inch baking dish (or 5–6 individual dishes) and set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the minced onion and cook, stirring, about 5 minutes until soft and translucent. Add the garlic, salt, and black pepper and cook 30 seconds more until fragrant.
- Pour in the chicken stock and heavy cream; stir to combine and bring to a gentle simmer.
- Add the thinly sliced potatoes to the skillet, stirring to coat every slice in the creamy sauce. Increase heat slightly to maintain a simmer.
- Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender when pierced with a fork — about 15–20 minutes. Stir occasionally so slices don’t stick and cook evenly.
- Transfer the potato-and-sauce mixture into the prepared baking dish, spreading into an even layer. Sprinkle the shredded cheese evenly over the top.
- Bake for 10–15 minutes, until the cheese is melted and turning golden. For a deeper crust, broil on high for 1–2 minutes — watch closely to prevent burning.
- Remove from oven and let rest a few minutes so the sauce sets slightly. Sprinkle with chopped parsley and serve warm.
Best ways to enjoy it
Serve alongside a simply seasoned steak, roast chicken, or a holiday ham. For a balanced plate, pair with something bright and acidic: a crisp green salad with lemon vinaigrette, roasted Brussels sprouts with balsamic, or steamed green beans tossed in butter. For individual presentations, spoon into ramekins and broil until each top is blistered for an elegant single-serve side.
Storage and reheating tips
- Refrigerator: Cool leftovers to room temperature, cover tightly, and refrigerate up to 3–4 days.
- Freezing: You can freeze the fully baked gratin for up to 2 months. Thaw overnight in the fridge before reheating for best texture. Unbaked potatoes with dairy rarely freeze as well because of texture changes.
- Reheating: Reheat covered at 350°F (175°C) for 20–25 minutes or until heated through. For a crisp top, uncover for the final 5 minutes or broil briefly. Microwaving works for single portions but will make the sauce looser.
Food safety tip: Do not leave the gratin at room temperature for more than two hours to avoid bacterial growth.
Pro chef tips
- Slice uniformly: Use a mandoline or very sharp knife to get 1/8-inch slices. Even thickness ensures consistent doneness.
- Par-cook on the stovetop: The brief simmer step guarantees tender potatoes without hours in the oven.
- Cheese distribution: Mix most of the Cheddar into the potatoes and reserve some for the top to create better melt and browning. A little grated Parmesan on top encourages caramelized color.
- Don’t skimp on seasoning: Potatoes need salt to sing. Taste the sauce before adding potatoes and adjust.
- Want to make ahead? Prepare through step 5, refrigerate covered, then add cheese and bake when ready. This is a great holiday shortcut — see more make-ahead strategies from Luca’s kitchen notes.
Creative twists
- Bacon & chive: Stir in crumbled cooked bacon and finish with snipped chives for a savory punch.
- Mushroom & thyme: Sauté mushrooms with the onions and add a teaspoon of fresh thyme for an earthy version.
- Lighter version: Use half-and-half and reduce butter to cut richness; be mindful the sauce will be thinner.
- Vegan swap: Use plant-based cream and cheese, and substitute vegetable stock — texture will differ but flavor can be pleasing with a little nutritional yeast added.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 45–60 minutes total: 10 minutes prep (slicing potatoes), 15–20 minutes simmer, and 10–15 minutes baking. Extra time for broiling or cooling may add a few minutes.
Q: Can I use a different potato variety?
A: Yes. Russets give a fluffy, absorbent texture that soaks sauce well; Yukon Golds are creamier and hold shape better. Avoid waxy small potatoes unless sliced thinly.
Q: Is it okay to use milk instead of heavy cream?
A: You can, but the sauce will be noticeably thinner and less rich. If using milk, add a tablespoon of flour to the onion mixture to help thicken, or simmer a bit longer to reduce the sauce.
Q: Can I make this ahead and bake later?
A: Yes. Assemble through the stovetop simmer in the pan, cool, cover and refrigerate. When ready, bring to room temperature for 20 minutes, add cheese, and bake until bubbly and golden.
Q: How do I get a perfect golden top without drying the inside?
A: Bake at 425°F as instructed for a short period to melt and brown the cheese. If you want deeper color, broil for 1–2 minutes at the end — watch closely so it doesn’t burn.
Q: Is this recipe suitable for a crowd?
A: Easily scale up. Double the ingredients and use a 9×13-inch dish; you may need an extra 5–10 minutes of baking time.
If you want more restaurant-style sides and plating tips, check those author pages referenced above for related ideas and timing hacks.
Potatoes au Gratin
Ingredients
For the Gratin
- 2 tablespoons unsalted butter (plus more for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 teaspoons salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock (use low-sodium if preferred; swap for vegetable stock to make vegetarian)
- 1 1/4 cups heavy cream
- 1.5–1.75 pounds russet potatoes (about 5–6), peeled and sliced 1/8 inch thick a mandoline makes this fast and even
- 3 cups shredded cheese total: 2 cups sharp Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Butter an 8×8-inch baking dish (or 5–6 individual dishes) and set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the minced onion and cook for about 5 minutes until soft and translucent.
- Add the garlic, salt, and black pepper, and cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream; stir to combine and bring to a gentle simmer.
- Add the thinly sliced potatoes to the skillet, stirring to coat every slice in the creamy sauce. Increase heat slightly to maintain a simmer.
- Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender when pierced with a fork — about 15–20 minutes. Stir occasionally to prevent sticking.
- Transfer the potato-and-sauce mixture into the prepared baking dish, spreading into an even layer. Sprinkle the shredded cheese evenly over the top.
Baking
- Bake for 10–15 minutes, until the cheese is melted and turning golden. For a deeper crust, broil on high for 1–2 minutes — watch closely to prevent burning.
- Remove from the oven and let rest a few minutes so the sauce sets slightly. Sprinkle with chopped parsley and serve warm.