If you have ever dreamed of recreating that rich, velvety side dish served at Ruth’s Chris Steak House, then you are in for a treat with this Copycat Ruth’s Chris Potatoes au Gratin Recipe. It perfectly captures the luscious creaminess, the sharp tang of melted cheeses, and the tender, buttery potatoes that make this dish irresistibly satisfying. Whether you are aiming to impress guests or simply crave a comforting homemade classic, this recipe brings that steakhouse magic right into your kitchen with accessible ingredients and straightforward steps.
Ingredients You’ll Need
These ingredients are simple, yet each plays a vital role in building layers of flavor, creamy texture, and that beautiful golden crust that defines the Copycat Ruth’s Chris Potatoes au Gratin Recipe.
- 2 tbsp butter (plus extra for greasing): Adds richness and ensures a non-stick surface for perfect baking.
- 1/2 medium onion, minced: Brings a gentle sweetness and depth to the sauce.
- 1 clove garlic, minced: Infuses a warm, aromatic punch without overpowering the dish.
- 1.25 tsp salt: Enhances all the flavors perfectly without making it bland.
- 1/2 tsp ground black pepper: Adds a subtle hint of spice and complexity.
- 3/4 cup chicken stock: Gives the sauce a savory base that balances the creaminess.
- 1.25 cups heavy cream: The heart of the dish that makes the potatoes silky and indulgent.
- 1.5 to 1.75 lbs russet potatoes, peeled and sliced 1/8 inch thick: The classic choice for creamy texture and structure.
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup Parmesan): Provides a rich, melty topping with a mix of sharp, nutty, and creamy notes.
- 1 tbsp chopped parsley (for garnish): Brightens the dish visually and adds a fresh herbaceous touch.
How to Make Copycat Ruth’s Chris Potatoes au Gratin Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that golden, bubbling cheese crust everyone loves about this dish.
Step 2: Sauté the Aromatics
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced onion and cook it gently for about 5 minutes until it becomes soft and fragrant. Then stir in the garlic, salt, and pepper, cooking for just another 30 seconds to awaken those flavors without burning the garlic.
Step 3: Mix in the Liquids and Potatoes
Pour the chicken stock and heavy cream into your skillet, stirring to combine into a luscious sauce. Carefully add the thinly sliced potatoes and gently toss to coat every slice. This ensures every bite will be soaked with that creamy, flavorful sauce.
Step 4: Simmer Until Tender
Increase the heat to bring the mixture to a simmer. Then cover the skillet, reduce the heat to medium-low, and let it cook gently for about 15 to 20 minutes. Stir occasionally to prevent sticking, and watch for the potatoes to become tender but still hold their shape — just like you want in a potatoes au gratin.
Step 5: Prepare Your Baking Dish
Butter an 8×8-inch baking dish or several smaller dishes. This step not only prevents sticking but will add an extra buttery flavor around the edges of your gratin.
Step 6: Assemble and Add Cheese
Transfer the creamy potato mixture into your greased baking dish, spreading it evenly. Then generously sprinkle the shredded cheese blend on top to create the decadent melted cheese topping that defines this recipe.
Step 7: Bake to Golden Perfection
Place the dish in the preheated oven and bake for 10 to 15 minutes. You are looking for bubbly cheese that has melted thoroughly and taken on a gorgeous golden brown hue—this means it’s ready to come out.
Step 8: Garnish and Enjoy
Once out of the oven, let your potatoes au gratin rest for a few minutes to set. Sprinkle with chopped parsley for a fresh burst of color and flavor before serving them warm to your hungry family or guests.
How to Serve Copycat Ruth’s Chris Potatoes au Gratin Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley is a classic choice that cuts through the richness with a hint of herbal brightness. For extra flair, you could also add a dusting of smoked paprika or a few crispy fried shallots for texture contrast.
Side Dishes
This creamy potatoes au gratin pairs beautifully with any main, but it truly shines alongside grilled or roasted steaks, seared chicken breasts, or even a hearty vegetable roast. A crisp green salad with tangy vinaigrette also complements the richness perfectly.
Creative Ways to Present
For a stunning presentation, try baking the dish in individual ramekins so each guest gets their own decadent portion. Alternatively, adding a light drizzle of truffle oil over the gratin right before serving adds an indulgent, sophisticated twist to the classic flavors.
Make Ahead and Storage
Storing Leftovers
Store any uneaten leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great dish for next-day meals.
Freezing
This Copycat Ruth’s Chris Potatoes au Gratin Recipe freezes well. Pour the prepared but unbaked potatoes into a freezer-safe container, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) to restore that bubbly cheese texture and creamy potatoes. Microwaving tends to soften the crust, so the oven is your best bet if you want to maintain the gratin’s signature golden top.
FAQs
Can I use a different type of potato?
While russet potatoes are ideal for their starch content and creamy texture, Yukon Gold potatoes make an excellent alternative with their buttery flavor and ability to hold shape nicely.
Is it possible to make this dish vegetarian?
Absolutely! Just replace the chicken stock with vegetable broth to keep that deep savory base while keeping the dish fully vegetarian.
Can I substitute the cheeses?
Feel free to experiment with cheese blends. Gruyère or Monterey Jack can add a lovely twist, but the sharp Cheddar combined with Fontina or Provolone captures the classic taste best.
How thick should I slice the potatoes?
Slicing the potatoes about 1/8 inch thick is key for even cooking and achieving that creamy, tender texture without mushiness or raw bites.
Can I prepare this recipe a day ahead?
Yes! You can assemble the dish through step 6, cover it, and refrigerate overnight before baking. Just add a few extra minutes to the baking time if cooking straight from cold.
Final Thoughts
There is something incredibly satisfying about serving a homemade version of a restaurant favorite, and this Copycat Ruth’s Chris Potatoes au Gratin Recipe truly delivers that wow factor without the need for special ingredients or complicated steps. Treat yourself and your loved ones to this rich, creamy, and cheesy delight—once you try it, it’s bound to become a cherished go-to side dish in your culinary repertoire.
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Copycat Ruth’s Chris Potatoes au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 6.6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Copycat Ruth’s Chris Potatoes au Gratin recipe features thinly sliced russet potatoes simmered in a creamy garlic-onion sauce, topped with a rich blend of Cheddar, Fontina (or Provolone), and Parmesan cheeses, then baked to golden perfection. Creamy, cheesy, and comforting, these potatoes au gratin make a perfect side dish for any occasion.
Ingredients
Potatoes au Gratin
- 2 tbsp butter (plus extra for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup chicken stock
- 1.25 cups heavy cream
- 1.5–1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure even baking and a golden crust on the gratin.
- Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.
- Combine Liquids and Potatoes: Pour in the chicken stock and heavy cream, stirring to blend the flavors. Add the thinly sliced potatoes, making sure each slice is well-coated with the creamy sauce.
- Simmer Potatoes: Increase heat to bring the mixture to a gentle simmer. Cover the skillet, reduce heat to medium-low, and cook for 15-20 minutes or until the potatoes are nearly tender, stirring occasionally to prevent sticking.
- Prepare Baking Dish: Butter an 8×8-inch baking dish or several small individual dishes to prevent sticking and add richness.
- Assemble and Top: Transfer the potato and sauce mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheese blend evenly over the top for a cheesy crust.
- Bake: Bake the potatoes au gratin for 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Let the dish rest for a few minutes after baking. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm.
Notes
- Use a mandoline or very sharp knife to slice potatoes uniformly for even cooking.
- If you prefer, substitute Fontina with Provolone cheese for a slightly different flavor.
- For a richer sauce, use full-fat heavy cream; lighter creams may affect texture.
- Make sure to butter the baking dish well to avoid sticking and ease serving.
- Leftovers can be refrigerated and gently reheated in the oven.
