Ruth’s Chris is well-known for its steak, but that’s not the only thing they excel at. Don’t get me wrong, their steak is amazing, but I also look forward to their sides, particularly the potato gratin. It’s rich, creamy, and cheesy, which is exactly why you want to be able to prepare it at home and offer it to all of your favorite people. Here it is in all of its rich and cheesy beauty, and the good news is that it’s incredibly simple to make in your own kitchen!

You’ll need potatoes (obviously), three types of cheese, an onion, garlic, heavy cream, and chicken stock. You’ll dice the onion and sauté it in butter until soft before adding a couple of garlic cloves, followed by the stock, cream, and potatoes. The potatoes should not be as thin as you would expect for a gratin or scalloped dish; instead, they should be sliced approximately an eighth of an inch thick to withstand cooking in that liquid.

Allow them to bubble gently until tender, then move to a baking sheet, cover with provolone, cheddar, and parmesan, and bake until melted and bubbling. The sauce will thicken slightly and some of the cheese will sink into it, but what I like about Ruth’s Chris’ Potatoes au Gratin is the unapologetic layer of cheese on top. Each scoop contains a stringy pull of cheesy delight, and the cream is delicious and fragrant owing to the onions and garlic. This gratin is simple and delicious, with a chunky and cheesy texture that I enjoy.