If you’ve ever had the pleasure of dining at Ruth’s Chris Steak House, you know their Potatoes au Gratin are legendary. Now, you can bring that same luxurious side dish to your own table with this Copycat Ruth’s Chris Potatoes au Gratin recipe! Rich, creamy, and loaded with three kinds of cheese, this dish is pure indulgence.
Each bite delivers tender, thinly sliced potatoes enveloped in a velvety cheese sauce, baked to golden perfection. Whether you’re pairing it with a perfectly cooked steak or enjoying it as a standalone comfort dish, these cheesy au gratin potatoes will elevate any meal. This easy-to-follow recipe ensures you can enjoy restaurant-quality flavors right at home!
Full Recipe:
For the Potatoes:
- 2 tbsp butter (plus extra for greasing)
- ½ medium onion, minced
- 1 clove garlic, minced
- 1¼ tsp salt
- ½ tsp ground black pepper
- ¾ cup chicken stock
- 1¼ cups heavy cream
- 1.5-1.75 lbs russet potatoes (about 5-6), peeled and thinly sliced
For the Cheese:
- 3 cups shredded cheese (a mix of:)
- 2 cups cheddar cheese
- ¾ cup Fontina or Provolone cheese
- ¼ cup Parmesan cheese
Garnish:
- 1 tbsp chopped fresh parsley
Directions:
- Preheat & Prepare: Preheat the oven to 425°F (220°C). Grease an 8×8-inch baking dish (or five to six small ramekins) with butter.
- Make the Cream Sauce: In a skillet over medium heat, melt the butter. Add the minced onion and sauté for 5 minutes until soft. Stir in garlic, salt, and pepper, cooking for another 30 seconds.
- Simmer the Potatoes: Pour in the chicken stock and heavy cream, stirring to combine. Add the sliced potatoes, ensuring they’re fully coated in the creamy mixture. Bring to a simmer, reduce heat to medium-low, and cook for 15-20 minutes until the potatoes are nearly tender.
- Assemble: Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Sprinkle the shredded cheese mix over the top.
- Bake: Bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Let the dish rest for a few minutes before serving. Garnish with chopped parsley for a fresh touch.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal per serving | Servings: 6
Copycat Ruth’s Chris Potatoes au Gratin – The Ultimate Cheesy Comfort Dish
When it comes to indulgent, restaurant-quality side dishes, few can compete with Ruth’s Chris Potatoes au Gratin. This classic steakhouse dish is the perfect combination of creamy, cheesy, and perfectly baked potatoes. With layers of thinly sliced russet potatoes enveloped in a rich, velvety cheese sauce, this dish delivers luxurious flavor in every bite.
Recreating this iconic recipe at home is easier than you might think. With just a handful of ingredients and a few simple techniques, you can enjoy the same rich and creamy experience without stepping foot in a high-end restaurant. Whether you’re planning a holiday dinner, a date night, or simply craving a comforting side dish, homemade potatoes au gratin will undoubtedly steal the show.
Why This Dish Is So Popular
The popularity of potatoes au gratin stems from its simplicity and decadence. The combination of cheese, cream, and tender potatoes creates a dish that is universally loved. The secret to Ruth’s Chris version lies in the perfect balance of textures and flavors:
- Creamy yet structured: The sauce binds the layers of potatoes without becoming too runny or overly thick.
- Cheesy and savory: A blend of cheddar, Fontina (or Provolone), and Parmesan creates a complex, rich flavor profile.
- Golden brown perfection: Baking at a high temperature allows the cheese to form a bubbly, golden crust.
This dish is a staple on steakhouse menus because it pairs beautifully with a perfectly seared filet mignon, a juicy ribeye, or even roasted chicken. But it’s so good that it often becomes the star of the meal, not just a side.
What Makes This Recipe Stand Out?
Many potatoes au gratin recipes exist, but what makes this one special is its restaurant-style quality without requiring complicated techniques or rare ingredients.
- A Three-Cheese Blend for Maximum Flavor
Instead of using just one cheese, this recipe calls for cheddar, Fontina (or Provolone), and Parmesan. Each one plays a crucial role:- Cheddar brings sharpness and a slightly tangy kick.
- Fontina or Provolone melts beautifully, adding a creamy, buttery element.
- Parmesan provides a nutty, savory depth.
- A Velvety Cream Sauce
Unlike scalloped potatoes that use a flour-based béchamel sauce, this recipe keeps things gluten-free by relying on heavy cream and chicken stock. The cream coats the potatoes, resulting in a rich, luscious texture. - Simmering the Potatoes Before Baking
Instead of placing raw potatoes directly into the oven, they are pre-cooked in the sauce. This ensures every slice is evenly tender, preventing undercooked or crunchy layers. - Customizable & Versatile
While this recipe mirrors the Ruth’s Chris original, it’s also highly adaptable. You can:- Swap Fontina for Gruyere or Monterey Jack.
- Add crispy bacon or caramelized onions for extra flavor.
- Substitute vegetable stock for a vegetarian-friendly version.
Best Potatoes to Use for Au Gratin
Not all potatoes are created equal when it comes to making a creamy gratin. Choosing the right type ensures the best texture and consistency.
- Russet potatoes: The most common choice due to their high starch content, which helps thicken the sauce. They also absorb flavors well.
- Yukon Gold potatoes: A slightly waxier option that holds its shape while still providing a buttery texture.
Avoid red potatoes or new potatoes, as they don’t break down as well in the sauce and can make the dish feel less creamy.
Perfect Pairings – What to Serve with Potatoes au Gratin
While these cheesy potatoes are rich enough to be a meal on their own, they shine best when paired with complementary dishes. Here are some of the best options:
- Steak: The classic pairing, especially a ribeye, filet mignon, or New York strip. The creamy potatoes contrast beautifully with the bold, seared flavors of a great steak.
- Roasted Chicken: A crispy-skinned roast chicken works well to balance the richness of the gratin.
- Seafood: Surprisingly, gratin potatoes go great with buttery salmon or garlic shrimp, bringing a surf-and-turf element to the meal.
- Green Vegetables: Since this dish is heavy, serving it with a light and fresh vegetable like roasted asparagus, Brussels sprouts, or a simple green salad keeps the meal balanced.
Expert Tips for the Best Potatoes au Gratin
To ensure that your potatoes au gratin turn out just as creamy and flavorful as the restaurant version, keep these tips in mind:
- Slice the potatoes evenly: A mandoline slicer is the best tool for cutting uniform potato slices, ensuring they cook at the same rate.
- Use fresh cheese: Pre-shredded cheese contains anti-caking agents, which prevent it from melting smoothly. Grate your cheese fresh for the best results.
- Let it rest before serving: Allowing the dish to sit for 5-10 minutes after baking helps the sauce thicken slightly, making it easier to serve.
- Don’t skimp on seasoning: Potatoes absorb a lot of flavor, so be sure to season generously with salt and pepper.
How to Store & Reheat Leftovers
If you have leftovers (which is rare because this dish is so delicious), here’s how to store and reheat them:
- Refrigeration: Store in an airtight container for 3-4 days.
- Freezing: You can freeze potatoes au gratin, but the texture may change slightly when reheated. Freeze in an oven-safe dish for up to 1 month.
- Reheating: Warm in a 350°F oven for 15-20 minutes, covered with foil to prevent drying. For quicker reheating, use a microwave in 30-second intervals until warmed through.
Common Mistakes to Avoid
- Using the wrong potatoes: Stick with russet or Yukon Gold to achieve the right consistency.
- Skipping the pre-simmering step: Cooking the potatoes in the sauce before baking ensures even doneness.
- Overbaking: If the dish bakes too long, the cheese may become greasy instead of melty and smooth.
- Not greasing the dish: A little butter on the baking dish prevents sticking and adds flavor.
Conclusion
If you’ve ever dined at Ruth’s Chris Steak House, you know that their Potatoes au Gratin are unforgettable. Now, with this copycat recipe, you can recreate that same creamy, cheesy indulgence right at home. With simple ingredients, easy steps, and a rich, flavorful outcome, this dish is perfect for holidays, dinner parties, or a cozy night in.
Whether served alongside a perfectly cooked steak, a roasted chicken, or a fresh green salad, these potatoes will elevate any meal. And the best part? You won’t need a reservation to enjoy them!