Name: Ruth’s Chris Mushroom & Gruyère Au Gratin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb mushrooms (white or cremini), sliced; 2 tablespoons butter; 1 tablespoon olive oil; 1 clove garlic, minced; 1 cup heavy cream; 1/2 cup whole milk; 1 cup Gruyère cheese, grated; 1/4 cup Parmesan cheese, grated; Salt, to taste; Black pepper, to taste; A pinch of nutmeg (optional)

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I love recreating classic steakhouse sides at home, and this mushroom and Gruyère au gratin is one of my favorites. I get rich, earthy mushrooms coated in a creamy sauce, then baked until the Gruyère melts into a golden, bubbling topping. It feels indulgent and comforting, yet simple enough to prepare without stress. Ruth’s Chris Mushroom & Gruyère Au Gratin

Why You’ll Love This Recipe

I like this recipe because it delivers restaurant-quality flavor with everyday ingredients. I get deep umami from the mushrooms, creaminess from the sauce, and a nutty finish from the Gruyère. I also enjoy how versatile it is, since it pairs beautifully with steak, chicken, or even a simple salad.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb mushrooms (white or cremini), sliced
2 tablespoons butter
1 tablespoon olive oil
1 clove garlic, minced
1 cup heavy cream
1/2 cup whole milk
1 cup Gruyère cheese, grated
1/4 cup Parmesan cheese, grated
Salt, to taste
Black pepper, to taste
A pinch of nutmeg (optional)

Directions

I start by preheating my oven to 375°F (190°C). I grease a small baking dish and set it aside.

I heat the butter and olive oil together in a large skillet over medium heat. I add the sliced mushrooms and cook them, stirring occasionally, until they release their moisture and become golden and tender.

I stir in the garlic and cook it briefly until fragrant. I then pour in the heavy cream and milk, season with salt, pepper, and a pinch of nutmeg, and let the mixture simmer gently for a few minutes until slightly thickened.

I transfer the mushroom mixture to the prepared baking dish. I sprinkle the Gruyère evenly over the top, followed by the Parmesan.

I bake the dish uncovered for about 20 minutes, until the cheese is melted and bubbly. I finish it under the broiler for 2–3 minutes to get a lightly golden top, then let it rest briefly before serving.

Servings And Timing

I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes, cooking time is about 25 minutes, and total time comes to roughly 35 minutes.

Variations

I sometimes add a tiny pinch of fresh thyme or rosemary for extra savory flavor. When I want a deeper taste, I mix in a few sautéed shallots with the mushrooms. I also like swapping half of the Gruyère with Swiss cheese for a slightly milder profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in the oven at 350°F until heated through, or I use the microwave in short intervals, stirring gently if possible.

FAQs

Can I use a different type of mushroom?

I often mix cremini with shiitake or portobello for a deeper, more complex flavor.

Is this dish vegetarian?

I consider it vegetarian since it contains no meat, but I always double-check cheese labels if that matters to me.

Can I make this ahead of time?

I prepare the mushroom mixture in advance and assemble the dish just before baking for the best texture.

What can I serve with this au gratin?

I love serving it with steak, roasted chicken, or even as a rich side alongside green vegetables.

Can I freeze this recipe?

I do not recommend freezing it, since the cream sauce can separate and change texture when thawed.

Conclusion

I enjoy making this Ruth’s Chris–style mushroom and Gruyère au gratin when I want an elegant, comforting side dish. The creamy mushrooms and melted cheese always make it feel special, and it never fails to impress at the table.