Copycat Ruth’s Chris Potatoes au Gratin Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
