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Easy Potatoes au Gratin Like Ruth’s Chris

These easy potatoes au gratin are ultra-creamy, cheesy, and packed with flavor—just like the classic from Ruth’s Chris!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 6 servings
Author: Betty

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons finely chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 1/2 pounds russet potatoes, peeled and thinly sliced

Instructions

  1. Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Melt butter in a saucepan over medium heat. Add onions and garlic, cooking until softened.
  3. Stir in the flour and cook for 1–2 minutes, stirring constantly.
  4. Gradually whisk in the cream and milk, bringing to a simmer until slightly thickened.
  5. Add 1 1/2 cups of cheddar cheese, salt, pepper, and cayenne. Stir until cheese melts.
  6. Layer half the sliced potatoes in the prepared dish. Pour over half the cheese sauce.
  7. Repeat with the remaining potatoes and cheese sauce.
  8. Sprinkle the top with remaining 1/2 cup cheddar cheese.
  9. Cover with foil and bake for 45 minutes. Uncover and bake an additional 20–25 minutes, or until golden and bubbly.
  10. Let rest for 10 minutes before serving.

Notes

For best results, use a mandoline slicer for evenly thin potato slices. You can substitute Gruyère for a deeper flavor.