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Hey friend, can we just pause for a second and appreciate what happens when potatoes, cream, and cheese get together in one baking dish? There’s just something about a cheesy potato bake that practically feels like autumn in a pan—which means comfort, family, and all those happy, hungry faces peeking into your kitchen. Personally, I think that first whiff from the oven is a little bit of magic. (Maybe it’s nostalgia. Or just cheese. Either way, I’m not complaining!)

No matter how many times I make these potatoes, the aroma always stops me in my tracks. It’s like someone pressed pause on the world… until you sneak that first taste from the corner of the pan, hoping nobody’s watching (no judgment if you eat straight from the spatula—the chef’s tax, right?).

Why You’ll Love It

Ultimate comfort: Creamy, cheesy, golden-topped—like your favorite cozy blanket, but, you know, edible.
Approachable: No fancy equipment needed. (But if you have a mandoline? Oh, it’s showtime.)
Packed with flavor: Sharp cheddar for tang, fontina or provolone for that gooey stretch, and plenty of parmesan for a crisp, steakhouse-worthy crust.
Make-ahead friendly: Prep it in the morning, and let folks believe you fussed all day over it. (We’ll keep your secret!)
Goes with anything: Steakhouse vibes, for sure, but also right at home next to roast chicken, ham, or for Sunday dinner with the fam.

Ingredient Notes (And Handy Swaps!)

Russet potatoes: Your classic baking spud. They soak up all that creamy goodness and end up melt-in-your-mouth tender. Peel ’em unless you’re feeling rustic—nobody’s judging here.
Butter & onions: I always reach for unsalted butter (lets you be the boss of the salt). Take your time sautéing the onions—sweet, soft, and golden is the goal.
Garlic: Just a single clove works wonders. We want support, not a garlic takeover (been there, done that… whew).
Chicken stock: A splash to lighten things up and balance out all that rich cream. Veggie stock or even water plus an extra pinch of salt will get you there, too.
Heavy cream: Don’t skimp here—milk just isn’t the same. Seriously, cream makes it so luscious and silky.
Cheese trio: Sharp cheddar is non-negotiable for me. Fontina or provolone for that classic stretchy melt—or swap in Monterey Jack, Gruyère, or Swiss if that’s what’s hanging out in the fridge. Parmesan on top brings that signature steakhouse “ta-da!”
Parsley: Just a sprinkle at the end for freshness and color. Totally optional, but hey—makes it look like a celebration, doesn’t it?

And if you’ve got some blanched spinach or a handful of green peas to sneak in (for the kids or yourself, no shame), this dish is super forgiving. I toss in veggies sometimes on the sly—because balance, right?

Step-by-Step Directions

Preheat that oven: Crank it up to 425°F (220°C). Grab your favorite 8×8″ baking dish and rub a little butter around the inside. (I swear by ceramic dishes for the best golden crusts.)
Sauté the aromatics: Melt 2 tablespoons of butter in a skillet over medium heat. Add your onions and let them get soft and sweet—about 5 minutes, stirring occasionally. Once they turn translucent and fragrant, toss in the minced garlic, 1 teaspoon salt, and plenty of black pepper. Sauté just until you can smell the garlic (about 30 seconds). Don’t rush—your house will smell amazing at this point.
Simmer the sauce: Pour in the chicken stock and heavy cream. Use a spatula to scrape up any brown bits from the bottom—those are flavor gold! Bring the mixture to a gentle simmer. Once you see those little bubbles on the edge, you’re set.
Potato time: Gently add the thinly sliced potatoes to the pan. Give them a stir and press them down here and there to make sure they all take a dip in that luscious creamy sauce. Sprinkle on the remaining 1/4 teaspoon salt. I usually sneak a taste right here to check the seasoning (highly recommend!). Cover and let it simmer on medium-low for 15–20 minutes, stirring once or twice—just long enough for the potatoes to be tender, but not so soft they fall apart.
Cheesy layering: Transfer everything—potatoes and sauce—into your buttered baking dish. Spread it out, then pile on the cheese: 2 cups sharp cheddar, 3/4 cup fontina (or provolone), and a good 1/4 cup parmesan right on top. Don’t be shy with those cheesy layers!
Bake until bubbly: Pop the dish into the oven, center rack, and bake 10–15 minutes. You want bubbling, golden brown magic on top. If you’re a crunchy cheese crust fan (me too!), broil for 30 seconds at the end—just keep a close eye on it. Cheese goes from dreamy to burnt so fast.
Let it rest: I know, the hard part! Give it 5 minutes to settle and thicken so you don’t lose all that dreamy sauce when you scoop.
Add some green: Shower with chopped parsley for color if you’ve got it handy. Serve warm with a big spoon (leftovers the next day are next-level, not that we usually have any!).

Even if things bubble over or the corners get extra crispy, that only adds to the charm. Pro tip: The edges and corners? Highly prized in my house (I confess, I stake out my claim before the pan hits the table).

Variations (Because Sometimes You’re Feeling Fancy…)

Bacon & chives: Absolutely classic—toss in crispy bacon bits and a shower of green onions before serving. No one will say no to that.
Herb love: Add a couple teaspoons chopped fresh thyme or rosemary with the onions for an earthy, fragrant twist. This one’s especially good for Thanksgiving.
Spicy twist: A pinch of cayenne or red pepper flakes heats things up, just enough to wake up your taste buds. My husband puts hot sauce on his—every single time.
Veggie boost: Sautéed mushrooms or a layer of cooked spinach add color and earthiness, plus you can tell yourself it’s practically health food.
The fancy French: Swap some of the cheddar for gruyère and suddenly you’ve got a classic French gratin—fancy enough for date night, still cozy enough for family dinner.

Dress it up, keep it classic—no matter how you riff on this, trust me, it’ll be gobbled up. (If you decide to add, say, even more cheese on top? You’re living my dream.)

Storage & Reheating Tips

I won’t lie, these potatoes rarely make it past the first night in my house. But if you’re a planner (or just have incredible self-control), here’s what works:

Fridge: Let cool completely, cover tightly (or transfer to a good airtight container), and refrigerate up to 3 days. That’s the official line, anyway—I’d be surprised if they last that long.
Reheating—oven: Pop them back in a 350°F oven, covered with foil, for 10–15 minutes. Take the foil off for the last few minutes if you like those crispy cheese edges (who doesn’t?).
Reheating—microwave: Individual servings do great at 50% power, 1–2 minute bursts, stirring halfway so everything heats evenly.
Freezing: They will freeze, but potatoes get a bit softer after thawing and reheating—still delish, just a little “homey” in texture. Thaw overnight in the fridge before gently warming through.

Bottom line—however you stash or warm these up, they’re still dreamy comfort food, maybe even better the second day, honestly!

FAQs

Can I swap out the heavy cream for something lighter?
Half-and-half works pretty well if you’re aiming to lighten things up (we’ve all been there). Milk will “work,” but the sauce is way looser, and I say—if you’re going to the effort, treat yourself!

What if I don’t have Fontina?
No crisis. Provolone is perfect, or use whatever you love that melts creamy: Monterey Jack, gruyère, Swiss—it’s all fair game.

How thin should I slice the potatoes?
About 1/8 inch is the sweet spot—this is where a mandoline shines. Thicker slices? Just simmer a touch longer. No drama.

Can I make this ahead?
Absolutely—you can assemble the whole thing (unbaked), cover, and chill up to 24 hours ahead. Bake it right from the fridge but give it 5–10 extra minutes. The flavors will deepen, and you’ll look like a hero!

Conclusion

So there you have it—my go-to, crowd-pleasing Copycat Ruth’s Chris Potatoes au Gratin that always brings a little bit of joy (and a whole lot of comfort) to the table. Whether it’s for a holiday, a family dinner, or just because you need something cozy on a Tuesday, this recipe never fails to win hearts. And those crispy, cheesy edges? Pure bliss. If you try it, I’d love to hear what little twists you make in your kitchen—drop a comment and share your delicious stories! Here’s to more cozy meals, happy faces, and just enough cheese to make every night feel special.