This Copycat Ruth’s Chris Potatoes au Gratin is a creamy, cheesy, and indulgent side dish that brings restaurant-quality flavor straight to your table. The combination of tender russet potatoes, a rich creamy sauce, and a blend of cheeses—including Cheddar, Fontina (or Provolone), and Parmesan—creates a decadent and satisfying dish that’s ideal for special occasions or a comforting family meal.
Starting with a sautéed mixture of butter, onions, garlic, salt, and pepper, the base flavors are gently layered into the potatoes as they simmer in a mix of chicken stock and heavy cream. This pre-cooking step infuses the potatoes with rich flavors, ensuring they’re tender and creamy. The dish is then transferred to a casserole, topped with a generous mix of cheeses, and baked until golden brown and bubbly. The cheese forms a beautifully browned, gooey topping that contrasts wonderfully with the creamy potatoes beneath.
Once baked, a sprinkle of parsley adds a fresh touch of color, balancing the richness of the cheese and cream. This side dish pairs well with steak, chicken, or any main dish where you want a rich, flavorful accompaniment. It’s a crowd-pleaser that elevates any meal, giving you all the comfort and taste of the classic steakhouse favorite!
Why You’ll Love It:
Decadent and Creamy: With a rich cream and cheese sauce, these potatoes are pure indulgence.
Perfectly Cheesy: A combination of Cheddar, Fontina or Provolone, and Parmesan gives this gratin an ideal blend of flavors and a gooey, golden topping.
Great for Gatherings: This dish makes an elegant, crowd-pleasing side for holiday meals or dinner parties.
Restaurant Quality: This recipe brings the luxurious flavors of Ruth’s Chris right to your kitchen.
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Key Ingredients:
Russet Potatoes: Russets have a starchy texture that holds up well during cooking, making them perfect for this creamy gratin. Slice them thinly, around 1/8 inch, to ensure even cooking.
Cheese Blend: The combination of Cheddar, Fontina or Provolone, and Parmesan adds depth, creaminess, and the perfect melt. Shred the cheese fresh for the best melting quality.
Chicken Stock and Heavy Cream: Using both chicken stock and cream creates a rich, flavorful sauce without being overly heavy. If you prefer, you can substitute vegetable stock for a slightly lighter flavor.
Onion and Garlic: Sautéed onion and garlic add a base of savory flavor that enhances the entire dish.
Fresh Parsley: A sprinkle of fresh parsley adds color and a hint of freshness, making the gratin look beautiful and adding a bit of balance to the richness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Preheat the Oven
Set the Temperature: Preheat your oven to 425°F (220°C). This high temperature helps melt the cheese perfectly and creates a golden, bubbly top.
Step 2: Prepare the Butter and Onion
Melt Butter: In a large skillet, melt 2 tablespoons of butter over medium heat to create the base for the sauce.
Sauté Onion: Add the minced onion and cook until it’s soft and translucent, about 5 minutes, without browning.
Add Garlic and Seasoning: Stir in the minced garlic, salt, and black pepper. Cook for an additional 30 seconds until fragrant.
Step 3: Combine Ingredients
Add Liquids: Pour in the chicken stock and heavy cream, stirring to combine and create a creamy sauce.
Add Potatoes: Gently add the thinly sliced russet potatoes (about 1/8 inch thick) to the skillet, ensuring they are well-coated in the sauce.
Step 4: Simmer the Potatoes
Bring to a Simmer: Increase the heat slightly to bring the mixture to a gentle simmer, being careful not to boil.
Cook: Cover and reduce the heat to medium-low, letting the potatoes cook until nearly tender, about 15-20 minutes. Stir occasionally for even cooking.
Adjust Seasoning: Taste the sauce and adjust seasoning if needed.
Step 5: Prepare the Casserole Dish
Grease the Dish: While the potatoes simmer, butter an 8 x 8-inch baking dish (or five to six small individual dishes for personal servings).
Step 6: Assemble the Dish
Transfer Mixture: Once the potatoes are nearly tender, transfer them and the sauce to the prepared baking dish, spreading evenly.
Top with Cheese: Sprinkle an even layer of mixed cheeses (Cheddar, Fontina or Provolone, and Parmesan) over the potatoes for a delicious crust.
Step 7: Bake the Dish
Bake: Place the dish in the preheated oven and bake for 10-15 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Cool Slightly: Let the dish rest for a few minutes before serving to help the cheese set.
Step 8: Garnish and Serve
Garnish: Sprinkle with about 1 tablespoon of chopped parsley for a touch of color and freshness.
Serve: Scoop out portions and enjoy this creamy, cheesy side dish with your favorite main course.
Serving Suggestions:
Steak or Roast Beef: This creamy side dish pairs beautifully with steak, roast beef, or any protein-rich main.
Green Vegetables: Serve with steamed or roasted green beans, asparagus, or Brussels sprouts to balance the richness.
Salad: A simple side salad with vinaigrette cuts through the creaminess for a balanced meal.
Storage and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions on low heat.
Freezing: You can freeze this gratin in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then reheat in the oven.
Variations:
Bacon Topping: Add cooked, crumbled bacon on top before baking for an extra savory layer.
Herb-Infused Cream: Add fresh thyme or rosemary to the cream sauce for an herby flavor.
Spicy Twist: Mix in a pinch of red pepper flakes or cayenne for a subtle kick.
Add Veggies: Layer thinly sliced mushrooms or sautéed spinach between the potato layers for a veggie boost.
Gruyère Cheese: Substitute some of the Cheddar with Gruyère for a slightly nuttier, richer flavor.
Conclusion:
This Copycat Ruth’s Chris Potatoes au Gratin is a decadent side dish that takes creamy, cheesy potatoes to the next level. With perfectly tender potatoes layered in a rich cream sauce and topped with a golden layer of melted cheese, this dish brings restaurant-quality flavor right to your table. Serve it alongside your favorite mains for a meal that’s sure to impress!
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!