Copycat Ruth’s Chris Potatoes au Gratin

Copycat Ruth’s Chris Potatoes au Gratin is the ultimate indulgent side dish that replicates the creamy, cheesy, and luxurious potatoes served at the famous steakhouse.

Thinly sliced potatoes are smothered in a rich cheese sauce, baked to golden perfection, and topped with a bubbly crust. This dish is perfect for holidays, dinner parties, or any time you want to elevate your meal.

Kitchen Equipment Needed

• Mandoline slicer or sharp knife
• Medium saucepan
• Whisk
• 9×13-inch baking dish
• Aluminum foil

Ingredients

• 4–5 medium Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

Directions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare the Sauce:
   • In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking continuously, to form a roux.
   • Gradually whisk in the heavy cream and milk until smooth. Cook for 3–4 minutes, or until the mixture begins to thicken.
   • Add garlic powder, onion powder, nutmeg, salt, and pepper. Stir well.
3. Add the Cheeses:
   • Remove the saucepan from heat and stir in the cheddar, Gruyère, and Parmesan cheeses. Whisk until smooth and fully melted.
4. Assemble the Dish:
   • Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes.
   • Repeat with the remaining potatoes and sauce, ensuring all slices are covered.
5. Bake:
   • Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Serve:
   • Allow the dish to cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm.

Prep Time

20 minutes

Cook Time

1 hour 5 minutes

Total Time

1 hour 25 minutes

Nutrition (Per Serving – Serves 6)

• Calories: 400
• Protein: 12g
• Carbohydrates: 30g
• Fat: 25g
• Fiber: 2g
• Sodium: 450mg

Expert Tips

• Uniform Slices: Use a mandoline slicer for even potato slices, ensuring consistent cooking.
• Cheese Variations: Substitute Gruyère with Swiss cheese or add a pinch of blue cheese for extra flavor.
• Make-Ahead: Assemble the dish a day in advance, refrigerate, and bake before serving.

FAQs

Can I use a different type of potato?
Yes! Russet or red potatoes work well, but Yukon Golds are preferred for their creamy texture.

How do I prevent the cheese sauce from separating?
Cook the roux thoroughly and avoid overheating the cheese sauce. Stir continuously while melting the cheese for a smooth consistency.

Can I freeze leftovers?
Yes, but the texture may change slightly. Store in an airtight container for up to 2 months. Thaw and reheat in the oven.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions.

Substitutions & Variations

• Dairy-Free: Use plant-based cream and cheese alternatives.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
• Herbaceous Touch: Mix in fresh thyme or rosemary with the cheese sauce.

Copycat Ruth’s Chris Potatoes au Gratin

Copycat Ruth’s Chris Potatoes au Gratin is the ultimate indulgent side dish that replicates the creamy, cheesy, and luxurious potatoes served at the famous steakhouse.

Print Recipe Pin Recipe

Equipment

• - Mandoline slicer or sharp knife
• - Medium saucepan
• Whisk
• - 9x13-inch baking dish
• - Aluminum foil

Ingredients

  

• - 4–5 medium Yukon Gold potatoes peeled and thinly sliced
• - 2 cups heavy cream
• - 1 cup whole milk
• - 2 tablespoons unsalted butter
• - 2 tablespoons all-purpose flour
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon onion powder
• - 1/4 teaspoon ground nutmeg
• - 1/2 teaspoon salt adjust to taste
• - 1/4 teaspoon black pepper
• - 1 cup shredded cheddar cheese
• - 1/2 cup shredded Gruyère cheese
• - 1/4 cup grated Parmesan cheese
• - Fresh parsley chopped (optional, for garnish)

Instructions

 

• **Preheat the Oven:**
• - Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
• **Prepare the Sauce:**
• - In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, whisking continuously, to form a roux.
• - Gradually whisk in the heavy cream and milk until smooth. Cook for 3–4 minutes, or until the mixture begins to thicken.
• - Add garlic powder, onion powder, nutmeg, salt, and pepper. Stir well.
• **Add the Cheeses:**
• - Remove the saucepan from heat and stir in the cheddar, Gruyère, and Parmesan cheeses. Whisk until smooth and fully melted.
• **Assemble the Dish:**
• - Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes.
• - Repeat with the remaining potatoes and sauce, ensuring all slices are covered.
• **Bake:**
• - Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes, or until the potatoes are tender and the top is golden and bubbly.
• **Serve:**
• - Allow the dish to cool for 5 minutes before garnishing with chopped parsley, if desired. Serve warm.