I still remember the first time I tucked into a bubbling dish of Ruth’s Chris-style potatoes au gratin — the edges were caramelized, the center silky, and every forkful felt indulgent without being fussy. This version uses simple pantry cheeses and heavy cream to recreate that rich, restaurant-style side at home, perfect for holidays, a cozy dinner, or whenever you want comfort with a touch of elegance.
Why you’ll love this dish
This potatoes au gratin recipe delivers concentrated dairy richness and a golden top while staying straightforward enough for a weeknight upgrade. Using russet potatoes gives a light, fluffy interior that soaks up the cream, and the cheddar-mozzarella mix keeps the flavor sharp but melty. It’s a crowd-pleaser for holiday spreads, weeknight dinners, or potlucks where you want something familiar but elevated.
"Creamy, cheesy, and reliably golden — the kind of side everyone asks about seconds for." — a quick review from friends after a holiday run
If you enjoy exploring chef tips and the stories behind recipes, take a look at some of the technique notes from longtime contributors like chef Lina who writes about getting perfect browning without burning.
How this recipe comes together
You’ll follow three simple phases: slice, simmer, and bake. First, thinly slice the potatoes so they cook through evenly. Next, warm the cream with garlic and seasonings to infuse flavor. Finally, layer potatoes and cheese, bake covered to steam and finish uncovered to brown. Expect about 1 hour total oven time; prep depends on how fast you can slice potatoes (a mandolin helps).
What you’ll need
- 4 large Russet potatoes — peeled and thinly sliced (about 1/8-inch)
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Butter for greasing the baking dish
Substitution notes:
- Yukon Golds can replace russets for a creamier, less starchy texture.
- Swap Gruyère or Swiss for some or all of the cheddar for a nuttier flavor.
- For lower fat, use half-and-half plus a tablespoon of flour to help thicken—results will be less silky.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
- Use a mandolin or sharp knife to slice potatoes very thin (about 1/8 inch). Keep slices uniform so they cook evenly.
- In a saucepan over medium heat, warm the heavy cream. Stir in minced garlic, salt, black pepper, and paprika. Bring just to a simmer — do not boil. Remove from heat.
- Arrange half of the potato slices in a single, slightly overlapping layer in the prepared dish. Pour half the warm cream evenly over the potatoes. Sprinkle with half the cheddar and half the mozzarella.
- Add the remaining potato slices in a second layer. Pour the remaining cream over them and top with the rest of the cheddar and mozzarella. Finish with the grated Parmesan evenly scattered over the top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the potatoes become tender.
- Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden-brown and bubbling. If the top browns too quickly, tent with foil.
- Let the gratin rest 5–10 minutes before serving so it sets and slices cleanly.
Best ways to enjoy it
Serve this gratin as the star side with roasted meats like prime rib, glazed ham, or seared chicken. For a winter menu, pair it with roasted Brussels sprouts and a crisp green salad to cut the richness. If you’re planning a buffet, slice into squares and serve warm from a chafing dish or keep in a low oven.
For more pairing ideas and side-dish inspiration that complement rich oven bakes, check out recommendations by Luca, who specializes in balanced menus.
Plating tip: spoon a portion off-center on a warm plate, add a sprig of thyme on top, and finish with a light dusting of paprika for color.
Storage and reheating tips
- Cool: Let leftovers cool to room temperature no longer than 2 hours, then refrigerate.
- Refrigerator: Store tightly covered for 3–4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through (about 20–30 minutes if cold).
- Freezing: You can freeze baked gratin, but texture will change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Unbaked: assemble without baking, wrap tightly, and freeze; bake from thawed until bubbly.
- Food safety: Always reheat to an internal temperature of 165°F for safety.
Pro chef tips
- Slice uniformly: Use a mandolin and a guard to keep slices even — uneven slices are the most common reason for undercooked spots.
- Don’t overboil the cream: Bring to a gentle simmer; boiling can cause cream to scald and develop a cooked taste.
- Cheese strategy: Grate your own cheese when possible. Pre-shredded cheese contains anti-caking agents that can hinder melting.
- Browning control: If the top browns too fast, tent with foil; for extra crisp edges, remove foil earlier and broil for 1–2 minutes keeping the oven door cracked and an eye on it.
- Rest before cutting: Let the dish rest — the cream firms up and you’ll get cleaner slices.
Creative twists
- Bacon & shallot: Sauté chopped bacon and shallots; layer them between potatoes for savory crunch.
- Herb & garlic: Add chopped thyme or rosemary to the cream for an aromatic lift.
- Mushroom gratin: Fold in sautéed sliced mushrooms between layers for earthiness.
- Lighter version: Use evaporated milk mixed with a splash of cream and a tablespoon of flour to thicken.
- Vegan swap: Use cashew cream and a vegan mozzarella/Parmesan substitute, and switch to olive oil for greasing — texture and flavor will be different but still comforting.
Common questions
Q: How long does this take from start to finish?
A: Plan 15–25 minutes for prep (depending on slicing) and about 60 minutes in the oven. Total time is roughly 1 hour 15 minutes to 1 hour 30 minutes.
Q: Can I assemble this ahead of time?
A: Yes. Assemble the gratin, cover tightly, and refrigerate up to 24 hours before baking. Bring to room temperature 20–30 minutes before baking and add a few extra minutes to bake time if starting cold.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts smoother. Pre-shredded cheeses often include anti-caking agents and may produce a slightly grainier texture.
Q: My gratin is watery — how do I prevent that?
A: Use thin yet consistent slices. Avoid overpouring cream; the potato releases starch that thickens as it bakes. Also, let the dish rest after baking so the liquid reabsorbs.
Q: Can I double the recipe?
A: Yes. Use two identical baking dishes to ensure even cooking. A larger single deep dish may need longer covered baking time.
If you want a printable shopping list or a scaled version for a larger gathering, tell me how many people you’re feeding and I’ll adjust the quantities and oven-time suggestions.
Ruth's Chris-Style Potatoes au Gratin
Ingredients
Main ingredients
- 4 large Russet potatoes, peeled and thinly sliced (about 1/8-inch)
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Butter for greasing the baking dish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
- Use a mandolin or sharp knife to slice potatoes very thin (about 1/8 inch). Keep slices uniform so they cook evenly.
- In a saucepan over medium heat, warm the heavy cream. Stir in minced garlic, salt, black pepper, and paprika. Bring just to a simmer — do not boil. Remove from heat.
Layering
- Arrange half of the potato slices in a single, slightly overlapping layer in the prepared dish.
- Pour half the warm cream evenly over the potatoes. Sprinkle with half the cheddar and half the mozzarella.
- Add the remaining potato slices in a second layer. Pour the remaining cream over them and top with the rest of the cheddar and mozzarella. Finish with the grated Parmesan evenly scattered over the top.
Baking
- Cover the dish tightly with aluminum foil and bake for 45 minutes. This traps steam so the potatoes become tender.
- Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is golden-brown and bubbling. If the top browns too quickly, tent with foil.
- Let the gratin rest 5–10 minutes before serving so it sets and slices cleanly.