Copycat Ruth’s Chris Potatoes au Gratin Recipe

Introduction

This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the rich, creamy, and cheesy comfort of a classic steakhouse side dish right into your kitchen. With layers of tender potatoes bathed in a luscious cheese sauce, it’s the perfect dish to impress your family or guests.

Ingredients

• 4 large russet potatoes, thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Use a mandoline or sharp knife to slice the potatoes thinly and evenly for the best texture.
2. Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
3. Step 3: Slowly pour in the heavy cream and milk, whisking constantly until smooth and slightly thickened, about 5 minutes.
4. Step 4: Stir in the garlic powder, salt, and pepper. Remove the pan from heat, then add the cheddar, Gruyère, and Parmesan cheeses. Stir until fully melted and creamy.
5. Step 5: Layer half of the potato slices evenly across the bottom of your baking dish. Pour half of the cheese sauce over the top. Repeat with the remaining potatoes and sauce.
6. Step 6: Cover the dish with foil and bake for 40 minutes.
7. Step 7: Remove the foil and continue baking for another 20–25 minutes, or until the top is golden and bubbly.
8. Step 8: Let the gratin rest for 5–10 minutes before serving. Garnish with chopped fresh parsley and enjoy!

Tips & Variations

• For a creamier texture, swap russet potatoes for Yukon Gold potatoes.
• Shred cheese fresh from the block for a smoother, creamier melt and better flavor.
• To achieve a crispy, golden crust, broil the dish for 2–3 minutes at the end of baking—watch closely to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quicker option. The gratin may thicken after refrigeration; adding a splash of milk before reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese?

Yes, you can substitute the Gruyère and cheddar with other melting cheeses like Fontina, Monterey Jack, or a mild mozzarella for a different flavor profile. Just be sure to use cheeses that melt well to keep the sauce creamy.

Do I need to peel the potatoes?

Peeling the potatoes is recommended for a smoother texture and more traditional taste, but if you prefer a more rustic dish, you can leave the skins on after thoroughly washing and scrubbing the potatoes.

Copycat Ruth’s Chris Potatoes au Gratin Recipe

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★★★★★

4.9 from 150 reviews

This Copycat Ruth’s Chris Potatoes au Gratin is a rich and creamy baked potato dish featuring thinly sliced russet potatoes layered with a luxurious cheese sauce made from cheddar, Gruyère, and Parmesan. Baked to golden perfection and topped with fresh parsley, this decadent gratin is a comforting side that’s perfect for any special occasion or indulgent meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 4 large russet potatoes, thinly sliced

Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese

Garnish

• Fresh parsley, for garnish

Instructions

1. Prep the Potatoes: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Use a mandoline or sharp knife to slice the potatoes thinly and evenly for the best texture, ensuring even cooking through the layers.
2. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the heavy cream and milk, whisking constantly until smooth and slightly thickened, about 5 minutes. Stir in garlic powder, salt, and pepper. Remove from heat and stir in the cheddar, Gruyère, and Parmesan cheeses until fully melted and creamy.
3. Assemble the Dish: Layer half of the potato slices evenly across the bottom of the greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce, creating two layers.
4. Bake: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown, bubbling, and irresistible.
5. Rest and Serve: Allow the gratin to rest for 5–10 minutes before serving to let it set. Garnish with freshly chopped parsley and serve warm for the best flavor and texture.

Notes

• For a creamier texture, substitute russet potatoes with Yukon Gold potatoes, which have a more buttery flavor and less starch.
• Always shred cheese from a block rather than using pre-shredded cheese for a smoother, creamier melt.
• For a crispy, golden crust, broil the gratin for 2–3 minutes at the end of baking, but watch closely to prevent burning.
• Make sure to slice the potatoes thinly and evenly to ensure uniform cooking and layering.
• Letting the dish rest after baking allows the cheese sauce to thicken and the layers to set for easier serving.

Keywords: Potatoes au Gratin, Ruth’s Chris Copycat, Cheesy Potato Casserole, Comfort Food, Baked Potato Dish