This gratin has been my warmest discovery for holiday tables and weeknight celebrations alike. I first encountered a version of this while craving something decadent but unfussy: thin slices of russet potatoes baked slowly until tender, embraced by a silky cream and stock sauce, and finished with a bubbling, golden cheese top. It became an instant favorite when I tested it next to roasted meats and simple greens — everyone wanted a second helping. The texture is the real draw here: the edges crisp just enough while the interior layers remain creamy, the cheese melds into pockets of molten goodness, and the light onion and garlic notes cut through the richness.

I discovered this particular take while adapting a restaurant-style version at home; I wanted to capture that restaurant sheen without complicated steps or hard-to-find ingredients. Using ingredients you can find in any grocery — russet potatoes, a simple three-cheese blend, heavy cream, and a splash of chicken stock — keeps it approachable. When you slice the potatoes thin and evenly, the gratin bakes uniformly and the sauce reduces properly, giving you that tender, melt-in-your-mouth result. Serve it beside a simply roasted protein and a bright salad to balance the richness — it’s a guaranteed crowd-pleaser that’s become a repeat at my dinner parties.

Ingredients

• Butter: 2 tablespoons plus extra for greasing the dish. Use unsalted butter so you can control seasoning; I prefer Plugrá or Kerrygold for flavor, but store brands work fine.
• Onion: 1/2 medium onion, minced. Yellow or sweet onion gives a gentle savory base; mince finely so it dissolves into the sauce while baking.
• Garlic: 1 clove minced. Fresh garlic adds brightness — press or finely mince to avoid large garlic pockets.
• Salt and Pepper: 1.25 teaspoons salt and 1/2 teaspoon ground black pepper. Use Kosher salt for even seasoning; adjust to taste after assembling.
• Chicken Stock: 3/4 cup. Use a good-quality low-sodium stock (Swanson or homemade) to deepen flavor without oversalting; vegetable stock can substitute for a vegetarian option.
• Heavy Cream: 1 1/4 cups. Full-fat cream gives that luxurious mouthfeel; do not substitute with milk if you want the authentic texture.
• Russet Potatoes: 1.5 to 1.75 pounds (about 5 to 6 potatoes), peeled and sliced 1/8 inch thick. Use a mandoline or very sharp knife for even slices; uniformity is the secret to consistent doneness.
• Cheese Blend: 3 cups shredded total — 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan. Cheddar brings tang, Fontina adds meltiness, and Parmesan gives a nutty, savory finish.
• Parsley: 1 tablespoon chopped, for garnish. Fresh parsley adds a color contrast and a hint of herbaceous brightness.

Instructions

Prepare the oven and dish: Preheat the oven to 350 degrees Fahrenheit. Generously butter a 9x9-inch or similar shallow baking dish so the potatoes don’t stick and the edges brown evenly. A ceramic or metal gratin dish both work; metal will brown faster, ceramic will hold heat longer. Sauté aromatics: Melt 2 tablespoons butter in a small saucepan over medium heat. Add the minced onion and cook for 4 to 5 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant. This step builds a savory base and prevents raw onion pockets in the finished dish. Make the cream sauce: Pour in the 3/4 cup chicken stock and bring to a low simmer, scraping any brown bits from the pan. Add the 1 1/4 cups heavy cream, 1.25 teaspoons salt, and 1/2 teaspoon black pepper. Heat gently until the mixture is warm and just starting to steam — do not boil. Simmer gently for 1 to 2 minutes to let flavors combine; this prevents the cream from separating while baking. Slice the potatoes: Using a mandoline set to 1/8 inch or a sharp knife, slice the peeled russets uniformly. Rinse the slices briefly in cold water and pat dry — this removes excess surface starch so layers remain distinct rather than gluey. Assemble layers: Arrange a single layer of potato slices in the buttered dish, slightly overlapping. Spoon a few tablespoons of the warm cream mixture over the layer and sprinkle a light handful of the cheese blend. Repeat layering until all potato slices are used, finishing with a generous layer of cheese on top. The dish should look slightly saucy but not swimming in liquid. Bake until tender and golden: Cover the dish tightly with foil and bake for 40 minutes at 350 F. Remove foil and bake an additional 15 to 25 minutes until the top is golden and bubbling and a knife slides into the center easily. For a deeper crust, switch the oven to broil for 1 to 2 minutes while watching closely. Rest and garnish: Allow the dish to rest 10 to 15 minutes out of the oven so the sauce sets slightly and slices hold their shape when served. Sprinkle with the chopped parsley before serving to add freshness and color.

Storage Tips

Cool the gratin completely before refrigerating to preserve texture and avoid condensation making the top soggy. Store in an airtight container or cover the original dish tightly with plastic wrap and foil for up to 4 days. To reheat, place portions in a 350 degrees Fahrenheit oven for 15 to 20 minutes until warmed through; for individual servings, reheat in a toaster oven to revive the crisp top. For freezing, flash-cool, then wrap tightly in foil and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating to avoid a cold center.

Ingredient Substitutions

If you want a lighter texture, substitute half-and-half for part of the heavy cream, though the interior will be slightly less rich. For a vegetarian version, replace chicken stock with a full-flavored vegetable stock and verify cheeses use vegetarian rennet if needed. Swap Cheddar for Gruyère for a nuttier profile; if you prefer milder melt, use all Provolone or Fontina. For a lower-fat version, use a smaller amount of cream combined with low-sodium stock and add an extra egg yolk for silkiness, but expect a firmer set.

Serving Suggestions

Serve slices alongside roasted beef, grilled chicken, or a simple lemon-dressed green salad to cut through the richness. Garnish with a handful of finely chopped parsley or chives for color and freshness. For holiday menus, pair with glazed carrots and a cranberry compote; for casual dinners, a crisp arugula salad and a splash of sherry vinegar make a bright counterpoint. Offer crusty bread to soak up any remaining sauce.

Cultural Background

Gratins — browned, creamy bakes — have roots in French country cooking where simple ingredients were layered and gratinated for texture and flavor. The potato gratin evolved into many regional variations across Europe and North America. The Ruth's Chris-style versions favor a richer cream and a robust cheese topping that browns attractively under high heat, reflecting the restaurant tradition of finishing dishes for table-side presentation and dramatic crust development.

Seasonal Adaptations

In winter, add a pinch of nutmeg to the cream mixture for warmth and aroma. In spring, fold in thinly sliced leeks for a lighter, greener flavor. For summer entertaining, reduce the cream slightly and layer in thinly blanched zucchini slices for brightness. At harvest time, experiment with Yukon Golds for a creamier interior and shorter bake time.

Meal Prep Tips

Assemble the gratin the night before and keep it covered in the refrigerator. Bring it to room temperature for 20 minutes before baking if you prefer even heating; alternatively, bake straight from cold and add 10 minutes to the covered baking time. Use clear plastic wrap and foil to protect the top; when baking from cold, remove cover toward the end to allow a golden crust to form. Portion into individual ramekins for grab-and-go reheats.

This gratin is a comforting, elegant side that invites customization. Whether you make it for weekday family dinners or a polished holiday spread, the technique — thin uniform slices, a gently reduced cream sauce, and patient baking — will reward you with tender layers and a golden, cheesy finish. I hope it becomes a staple in your meal rotation as it has in mine.