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Golden Gruyère And Caramelized Onion Potato Gratin
This recipe transforms the classic Ruth’s Chris steakhouse side dish into something even more decadent. While the original uses a blend of cheddar, provolone, and parmesan, this version elevates the flavor profile with the nutty richness of aged Gruyère and the deep savory sweetness of slow-caramelized onions.
If Ruth’s Chris potatoes went to culinary school in France, this would be the result. The original restaurant recipe is famous for its creamy, three-cheese sauce and diced potatoes, but this “luxury twist” trades the mild provolone for aged Gruyère—a cheese that melts beautifully and adds a complex, nutty depth.
The real game-changer, however, is the layer of caramelized onions. Sweet, jammy, and golden, they cut through the richness of the heavy cream and salty cheese, adding a savory “French Onion Soup” vibe to every bite. By slicing the potatoes thinly (instead of dicing them like the original), you create delicate layers that absorb the garlic-thyme infused cream, resulting in a dish that is tender, velvety, and topped with a bubbling golden crust.
Why You’ll Love This Recipe
- Steakhouse Upgrade: It keeps the creamy comfort of the original but adds gourmet flavors.
- Make-Ahead Friendly: Gratins actually taste better if you bake them partially ahead of time!
- Texture Contrast: The crispy, cheesy top layer protects the meltingly soft potatoes underneath.
- Flavor Bomb: Infusing the cream with garlic and herbs ensures the flavor penetrates every single potato slice.
Ingredients
The quality of the cheese matters here—buy a block of Gruyère and grate it yourself for the best melt.
Step-by-Step Instructions
Caramelize the Onions.
Heat 2 tablespoons of butter and a splash of oil in a skillet over medium-low heat. Add sliced onions and cook slowly, stirring often, for 25–30 minutes until deep golden brown.
Tip: If they start to stick, splash in a little white wine or water to deglaze the tasty brown bits.
Infuse the Cream.
In a saucepan, combine heavy cream, milk, smashed garlic cloves, thyme sprigs, nutmeg, salt (1.5 tsp), and pepper. Bring to a gentle simmer (do not boil). Turn off heat, cover, and let steep for 15 minutes. Strain out the solids.
Tip: This step is the “secret” to why restaurant potatoes taste so flavorful.
Prep the Potatoes.
Peel and slice potatoes 1/8-inch thick using a mandoline.
Tip: Do not rinse the slices! You need the starch to thicken the sauce.
Layer.
Preheat oven to 375°F. Butter a 9×13 baking dish.
Layer 1: Arrange half the potatoes in overlapping shingles.
Filling: Spread the caramelized onions evenly. Top with 1 cup Gruyère and the Cheddar.
Layer 2: Arrange remaining potatoes on top.
Pour: Pour the warm infused cream over everything. Press down gently to submerge potatoes.
Bake.
Cover tightly with foil and bake for 45 minutes. Remove foil. Top with the remaining Gruyère and Parmesan. Bake uncovered for another 25–30 minutes until bubbly and golden brown.
Tip: If the top browns too fast, tent loosely with foil.
Rest.
Let it sit for at least 15–20 minutes before serving. This is crucial—if you cut into it piping hot, the sauce will run. Resting lets it set into velvety layers.
Tips for Success
- Mandoline Safety: Use the guard! Uniform slices ensure the potatoes cook evenly.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that prevent a smooth melt.
- Room Temp Cream: Pouring warm cream over the potatoes helps the cooking process start faster in the oven.
- Yukon vs. Russet: Yukon Golds hold their shape better and are naturally buttery. Russets will break down more, creating a thicker, softer mash-style texture. Both are delicious.
Variations & Substitutions
- Bacon Lover: Add crispy crumbled bacon to the onion layer for a smoky kick.
- Mushroom & Onion: Sauté sliced mushrooms with the onions for an earthier, forest-floor flavor.
- Spicy Kick: Add a pinch of cayenne or chopped Hatch chiles to the cheese layer.
- Gluten-Free: This recipe is naturally gluten-free (unlike some that use a flour roux). Just check your cheese for additives.
What to Serve With It
- Steak: The classic pairing. Ribeye or Filet Mignon.
- Roast Chicken: A simple roast bird lets the potatoes shine.
- Green Beans: Crisp garlic green beans cut the richness of the heavy cream.
Storage & Reheating
- Fridge: Keeps well for 3-4 days. The flavors actually meld better the next day.
- Reheating: Cover with foil and reheat in a 350°F oven for 20 minutes. Microwave works but ruins the crispy crust.
- Freezing: Not recommended. Freezing dairy-based potato dishes often leads to a separated, watery sauce upon thawing.
Nutrition Facts
It’s a luxury dish, so enjoy it!
| Nutrient | Amount (approx. per serving) |
|---|---|
| Calories | ~450-500 |
| Protein | ~12g |
| Carbs | ~30g |
| Fat | ~35g |
| Fiber | ~3g |
| Sugar | ~4g |
| Sodium | ~400mg |
Diet Suitability: Vegetarian, Gluten-Free.
Common Mistakes to Avoid
- Undercooking Onions: “Sautéed” is not caramelized. Take the time (25+ mins) to get them brown and sweet.
- Cutting Potatoes too Thick: Thick slices won’t cook through before the cream reduces. Aim for 1/8 inch.
- Serving Immediately: It will be soup. Give it that 20-minute rest!
FAQ
Can I make this ahead of time?
Yes! Bake it fully, let it cool, and refrigerate. Reheat covered at 350°F for 30 minutes before serving.
Can I use half-and-half instead of heavy cream?
You can use half-and-half, but the sauce will be thinner and less rich. Do not use skim milk—it will curdle.
Do I need to boil the potatoes first?
No. The thin slices cook directly in the cream sauce in the oven.
What if I don’t have a mandoline?
Use a very sharp chef’s knife and take your time to slice as thinly and evenly as possible. Or use the slicing attachment on a food processor.
Conclusion
This Golden Gruyère & Caramelized Onion Gratin is the ultimate holiday side dish. It takes the beloved Ruth’s Chris concept and wraps it in a hug of French sophistication. If you loved this, try my Crack Chicken Tacos next for another high-end steakhouse favorite!
Golden Gruyère And Caramelized Onion Potato Gratin: A Luxurious Twist on Ruth’s Chris Recipe
Indulge in a luxurious twist on the classic potato gratin with layers of golden Gruyère cheese, sweet caramelized onions, and perfectly cooked potatoes. This dish blends comfort with elegance, offering a symphony of flavors and textures that will leave you enchanted.
Ingredients
- 5 large potatoes
- 8 oz Gruyère cheese, grated
- 2 large sweet onions
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1/4 tsp nutmeg
Directions
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Start by thinly slicing the potatoes and grating the Gruyère cheese.
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Caramelize the onions in butter until they turn golden brown and sweet.
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Layer the sliced potatoes, caramelized onions, and grated Gruyère cheese in a baking dish.
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Repeat the layers until all ingredients are used, ensuring the top layer is cheese.
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Pour the heavy cream over the layers and sprinkle with a pinch of nutmeg.
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Cover the dish with foil and bake until the potatoes are tender.
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Uncover the gratin and broil until the cheese turns golden and bubbly.
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Allow the gratin to rest for a few minutes before serving to let the flavors meld together.
