Ruth Chris Steakhouse Potatoes Au Gratin

Potatoes Au Gratin, a classic comfort food, is beloved for its creamy texture and rich flavors. This dish is a staple in many households and restaurants, often served as a side to complement a variety of main courses. When it comes to indulgent sides, Ruth Chris Steakhouse is renowned for its exceptional culinary offerings, and their Potatoes Au Gratin is no exception. Known for its decadent creaminess and flavorful cheese blend, this dish embodies the essence of gourmet comfort food.

Discover the rich, creamy goodness of Ruth Chris Steakhouse Inspired Potatoes Au Gratin with this easy-to-follow recipe. This classic comfort food features buttery Yukon Gold potatoes, a delightful blend of Cheddar and Gruyère cheeses, and a crispy Panko topping that elevates every bite. Perfect as a side dish for any meal, it's a surefire hit at family gatherings. Follow our detailed steps to bring this gourmet dish right to your kitchen and impress your loved ones with your culinary skills!

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Ingredients

2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)

2 cups heavy cream

1 cup whole milk

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

4 cloves garlic, minced

1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)

1/4 teaspoon cayenne pepper (optional for a kick)

Salt and freshly ground black pepper, to taste

1 cup Panko breadcrumbs

4 tablespoons unsalted butter, melted

Fresh parsley, chopped for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Baking Dish: Grease a 3-quart baking dish with butter or cooking spray. This will prevent the potatoes from sticking and make cleanup easier.

Slice the Potatoes: Wash and peel the Yukon Gold potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes thinly and uniformly (about 1/8 inch thick) to ensure even cooking.

Make the Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme, cayenne pepper (if using), salt, and pepper. Heat over medium-low heat until just warmed; do not bring it to a boil.

Layer the Potatoes: Begin layering half of the sliced potatoes in the prepared baking dish. Sprinkle with half of the cheddar and Gruyère cheese. Pour half of the cream mixture over the potatoes. Repeat with the remaining potatoes, cheese, and cream mixture to create a second layer.

Prep the Topping: In a small bowl, combine the Panko breadcrumbs with the melted butter and a pinch of salt. Mix until the breadcrumbs are well coated in butter.

Add the Topping: Evenly distribute the breadcrumb mixture over the top layer of potatoes.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Rest and Serve: Remove from the oven and let it rest for about 10 minutes before serving. This will help the dish set. Garnish with fresh chopped parsley for a pop of color.

Enjoy: Spoon generous portions onto plates, and savor the rich, creamy, cheesy layers of potato goodness akin to the beloved side dish from Ruth Chris Steakhouse.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8