Ruth’s Chris Potatoes au Gratin are a signature dish known for their indulgent, creamy texture and golden, cheesy topping. This copycat recipe recreates the magic of the restaurant favorite in your own kitchen, perfect as a side dish for special occasions or a comforting weeknight treat.
Ingredients for Copycat Ruth’s Chris Potatoes au Gratin
Here’s everything you’ll need to make this rich and satisfying dish:
- Russet Potatoes (4 large, peeled and thinly sliced)
Russets are ideal for their starchy texture, which helps create a creamy consistency. - Heavy Cream (2 cups)
The base for the rich, velvety sauce. - Whole Milk (1 cup)
Balances the creaminess without making the dish too heavy. - Unsalted Butter (2 tablespoons)
Adds richness and helps sauté the aromatics. - Garlic (2 cloves, minced)
Infuses the dish with a subtle, savory aroma. - Gruyère Cheese (1½ cups, shredded)
Known for its nutty and creamy flavor, Gruyère is perfect for gratins. - Cheddar Cheese (1 cup, shredded)
Adds a sharp, melty layer of cheesy goodness. - Parmesan Cheese (½ cup, grated)
Provides a salty, umami punch for the topping. - Flour (2 tablespoons)
Helps thicken the sauce. - Salt (1 teaspoon, or to taste)
Enhances the flavor of the potatoes. - Black Pepper (½ teaspoon)
Adds a subtle kick. - Nutmeg (¼ teaspoon, optional)
A classic addition that complements creamy dishes beautifully. - Fresh Parsley (2 tablespoons, chopped, optional)
For garnish and a pop of color.
How to Make Copycat Ruth’s Chris Potatoes au Gratin
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare the Potatoes
Slice the potatoes into thin rounds, about ⅛-inch thick, using a sharp knife or mandoline for even cooking.
Step 3: Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly to create a roux.
- Gradually pour in the heavy cream and milk, whisking to combine. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
- Stir in the Gruyère, cheddar, Parmesan, salt, pepper, and nutmeg (if using). Continue to whisk until the cheese is fully melted and the sauce is smooth.
Step 4: Assemble the Dish
- Arrange half of the potato slices in an even layer in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes, spreading it evenly.
- Layer the remaining potato slices on top and pour over the remaining sauce.
Step 5: Bake
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbly.
Step 6: Garnish and Serve
- Let the gratin rest for 5–10 minutes before serving to allow the sauce to set.
- Garnish with fresh parsley if desired and serve warm.
Equipment Needed
- Large saucepan
- 9×13-inch baking dish
- Whisk
- Mandoline or sharp knife
- Foil
Frequently Asked Questions
Can I use a different type of potato?
Yes! Yukon Gold potatoes are a great alternative, as they are creamy and hold their shape well.
Can I make this dish ahead of time?
Absolutely! Assemble the gratin, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the baking time if starting from cold.
How do I store leftovers?
Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Can I freeze this dish?
Yes, you can freeze it after baking. Allow it to cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
What other cheeses can I use?
Fontina, Swiss, or even Monterey Jack can replace Gruyère or cheddar for a different flavor profile.
How do I prevent the sauce from curdling?
Ensure the cream sauce is gently simmered and not boiled. High heat can cause dairy to curdle.
Can I add other ingredients?
Yes! Cooked bacon, caramelized onions, or sautéed mushrooms make excellent additions to the layers.
Conclusion
Copycat Ruth’s Chris Potatoes au Gratin is the ultimate indulgent side dish. With its creamy sauce and golden, cheesy topping, this recipe is perfect for holiday dinners, family gatherings, or any special occasion.
If you enjoyed this recipe, share it with your friends on Facebook or save it to Pinterest for later. Bon appétit! 🥔🧀✨
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