These Copycat Ruth’s Chris Potatoes au Gratin are a creamy, cheesy, mouth-watering side dish that takes the flavors of the restaurant to your home. A rich cream sauce and a combination of cheese—sharp Cheddar, Fontina (or Provolone), and Parmesan come to mind for this—yields a truly decadent, down-home dish that is perfectly suited for special occasions or just a comforting dinner with the family.
The elements of those flavors are coaxed gently into the potatoes as they simmer in a runny mixture of chicken stock and heavy cream, starting from a sauté of butter, onions, garlic, salt, and pepper. And this pre-cooking step bathes the potatoes in rich flavor so they’re tender and creamy. The dish is then added to a casserole, topped with an ever more generous mix of cheeses, and baked until golden and bubbling. The cheese becomes a beautiful, gooey, browned crust on top, which pairs exquisitely with the creamy potatoes below.
After baking, a scatter of parsley lends a fresh touch of color, cutting the richness of the cheese and cream. This side goes well with steak, chicken, or any main where you want a rich, flavorful accompaniment. It’s a crowd-pleaser that then takes any meal up a notch, serving you all the comfort and taste of the classic steakhouse favorite!
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Why You’ll Love It
- Decadent and Creamy: These potatoes, with a rich cream and cheese sauce, are pure indulgence.
- Perfectly Cheesy: The mix of Cheddar, Fontina or Provolone, and Parmesan is just right in this gratin, flavor-wise, and provides a gooey, golden top.
- If You’re Gathering: This dish is a pretty, crowd-pleasing side at holiday meals or dinner parties.
- Restaurant Quality: With this recipe in hand, the high-end flavors of Ruth’s Chris are on your side.
Key Ingredients
- Russet Potatoes: Russets have a starchy texture that stands up well to cooking, making them ideal for this creamy gratin. Cut thin, about 1/8 inch, so they’ll cook evenly.
- Cheese Blend: Cheddar, Fontina or Provolone, and Parmesan together add layer upon layer of depth, creaminess, and, crucially, the right amount of melt. For the best melting quality, shred the cheese right before using it.
- Chicken Stock and Heavy Cream: Both chicken stock and cream are used to make the sauce rich and flavorful without it being too heavy. Vegetable stock can be used instead for a more subtle taste, if you wish.
- Onion and Garlic: The sautéed onion and garlic provide a backbone of umami flavor that permeates the whole dish.
- Fresh Parsley: A few sprigs of fresh parsley sprinkled on top adds movement and a touch of freshness — a pop of green, if you will — which makes the gratin look lovely and counteracts some of the richness.
Full ingredients with measurements and instructions are located in the recipe card below.
Instructions
Step 1: Preheat the Oven
- Set Temperature: Set oven to 425°F (220°C). This high heat melts the cheese beautifully and gives the top that bubbly golden color.
Step 2: Prepare the Butter and Onion
- Melt Butter: In a large skillet, melt 2 tablespoons of butter over medium heat as the starting point for the sauce.
- Sauté Onion: Add minced onion and cook, stirring until soft and translucent but not browned, about 5 minutes.
- Include Garlic and Seasoning: Add the garlic, salt, and black pepper. Cook for another 30 seconds or until very fragrant.
Step 3: Combine Ingredients
- Add Liquids: Add the chicken stock and the heavy cream and stir to combine and form a creamy sauce.
- Layer in Potatoes: Carefully layer in the thinly sliced russet potatoes (about 1/8-inch thickness), making sure they are well-coated in sauce.
Step 4: Simmer the Potatoes
- Simmer: Turn the heat up a bit, bringing the mixture to a simmer (don’t boil).
- Cook: Cover and lower the heat to medium-low, cooking the potatoes until nearly tender, 15 to 20 minutes. Stir occasionally for even cooking.
- Taste and Adjust Seasoning: Before serving, taste the sauce and adjust seasoning as needed.
Step 5: Casserole Dish Prep
- Grease the Dish: Set the potatoes to simmer and butter an 8 x 8-inch baking dish (or five to six small individual dishes for serving people individually).
Step 6: Assemble the Dish
- Transfer Mixture: When potatoes are almost tender, transfer them and sauce to the prepared baking dish, spreading everything in an even layer.
- Top with Cheese: Add a nice, even sprinkle layer of mixed cheeses (Cheddar, Fontina or Provolone, and Parmesan) over the potatoes for a delightful crust.
Step 7: Bake the Dish
- Bake: Transfer the dish to the oven and bake until the top is golden and bubbling.
- Cool Down a Bit: Allow the dish to rest for a few minutes before serving, which helps the cheese set.
Step 8: Garnish and Serve
- Garnish: Sprinkle with roughly 1 tablespoon of chopped parsley for color and freshness.
- Serve: Spoon out servings and enjoy this creamy, cheesy side dish alongside the main course.
Serving Suggestions
- Steak or Roast Beef: This creamy side goes well with steak, roast beef, or any protein-rich main.
- Green Vegetables: Serve with steamed or roasted green beans, asparagus, or Brussels sprouts to cut the richness.
- Salad: A basic side salad with vinaigrette provides a needed balance to the creaminess for a well-rounded meal.
Storage and Reheating Tips
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for 3 days.
- Storage: Store in the refrigerator and reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions on low heat.
- Freezing: This gratin can be frozen in an airtight container for up to 1 month. Thaw overnight in the fridge, then reheat in the oven.
Variations
- Bacon Topping: Sprinkle crispy, crumbled bacon on top right before baking for added umami.
- Herb-Infused Cream: Add fresh thyme or rosemary into the cream sauce for an herby flavor.
- Spicy Twist: Add a dash of red pepper flakes or cayenne for a bit of heat.
- Add Veggies: Add some nutritional value by layering thinly sliced mushrooms or sautéed spinach between the potato layers.
- Gruyère Cheese: Substitute a little of the Cheddar for Gruyère for a nutty, richer flavor.
Conclusion
This Copycat Ruth’s Chris Potatoes au Gratin is a new level of creamy, cheesy potatoes and an indulgent side dish. With perfectly tender potatoes cooked to just the right softness in a creamy sauce, under a bubbling, melted top layer of gooey cheese, this dish is restaurant quality, straight to your table.
Enjoy with your favorite mains for an impressive dish!
Copycat Ruth’s Chris Potatoes au Gratin
Ingredients
- 2 tbsp butter plus extra for greasing the dish
- 1/2 medium onion minced
- 1 clove garlic minced
- 1.25 tsp salt for seasoning
- 1/2 tsp ground black pepper for seasoning
- 3/4 cup chicken stock for sauce
- 1.25 cups heavy cream for creamy texture
- 1.5-1.75 lbs russet potatoes about 5-6, peeled and sliced 1/8 inch thick
- 3 cups shredded cheese mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) to ensure even baking.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
- Butter an 8x8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!