Copycat Ruth’s Chris Potatoes au Gratin is thin-sliced russets simmered in a garlicky cream sauce, then baked under a thick, golden blanket of cheddar, Fontina and Parmesan. It is the steakhouse side for a special dinner at home, and it goes with steak, roast chicken or a holiday ham.
How to make Ruth’s Chris au gratin potatoes: Soften onion and garlic in butter, add chicken stock and heavy cream, and simmer the potato slices covered for 15 to 20 minutes until nearly tender. Spread them in an 8×8-inch dish, top with the three-cheese mix and bake at 425°F for 10 to 15 minutes.
Why You’ll Love It
- Steakhouse-rich: heavy cream and three cheeses make it creamy and indulgent.
- Tender every time: simmering the potatoes first means no crunchy slices in the middle.
- Short bake: only 10 to 15 minutes in a hot oven to melt and brown the cheese.
- Serves 6: in one 8×8-inch dish or five to six small individual dishes.
Ingredient Notes
Russet potatoes: One and a half to 1 3/4 pounds, peeled and sliced 1/8 inch thick. Russets release starch that thickens the cream, and thin, even slices cook at the same rate. A mandoline makes this quick.
Heavy cream and chicken stock: The cream makes it rich, and the stock keeps it from tasting flat or too heavy. Do not swap the cream for milk; milk can curdle when it simmers with the potatoes.
The cheese mix: Two cups of cheddar, 3/4 cup of Fontina or provolone and 1/4 cup of Parmesan. The cheddar brings sharpness, Fontina melts smooth and stretchy, and Parmesan browns into a salty crust. I shred the cheddar and Fontina from blocks for the smoothest melt.
Onion and garlic: Minced and softened in butter first, so they melt into the sauce instead of staying crunchy.
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Ingredients
- 2 tbsp butter, plus extra for greasing the dish
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup chicken stock
- 1.25 cups heavy cream
- 1.5-1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone and 1/4 cup Parmesan)
- 1 tbsp chopped parsley, for garnish
How to Make Ruth’s Chris Potatoes au Gratin
1. Heat the oven. Preheat your oven to 425°F (220°C).
2. Soften the aromatics. In a large skillet over medium heat, melt 2 tablespoons of butter. Cook the onion for about 5 minutes until soft, then add the garlic, salt and pepper and cook 30 seconds more.
3. Add the liquid and potatoes. Pour in the chicken stock and heavy cream and stir. Add the sliced potatoes and turn them so they are coated in the sauce.
4. Simmer. Bring to a simmer, then cover, reduce the heat to medium-low and cook until the potatoes are nearly tender, about 15-20 minutes, stirring now and then.
5. Prepare the dish. Butter an 8×8-inch baking dish or five to six small individual dishes.
6. Top with cheese. Spread the potatoes and sauce in the dish and cover them with an even layer of the cheese mixture.
7. Bake. Bake for 10-15 minutes, until the cheese is melted and golden brown. Let it rest for a few minutes.
8. Serve. Sprinkle with parsley and serve warm.
The Secret to Perfect Potatoes au Gratin
Most of the cooking happens on the stove, not in the oven. Simmering the slices in the cream sauce first makes them tender all the way through and lets their starch thicken the sauce, so the finished dish is creamy, not watery.
Stop when the potatoes are nearly tender, with just a little resistance. They finish in the hot oven while the cheese melts, and if they are fully soft before baking, they can turn mushy.
Then the hot oven does its job: 425°F melts the three cheeses fast and gives the top those deep golden, crispy spots. I let the dish rest a few minutes before serving so the sauce settles and each spoonful holds its layers.
Tips for Success
Why is my gratin watery?
The potatoes did not simmer long enough to release their starch. Give them the full time on the stove before they go in the dish.
Why did the sauce curdle?
The heat was too high, or milk was used instead of cream. Keep it at a gentle simmer and use heavy cream.
Why are some slices still hard?
They were cut unevenly. Slice every potato to 1/8 inch so they all cook in the same time.
Variations
- Nuttier crust: swap the Fontina for Gruyère.
- Add herbs: stir a little fresh thyme into the cream sauce.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days. You can make this dish ahead and reheat it covered in a 350°F oven until a food thermometer reads 165°F. Cream sauces can separate after freezing, so it is best kept in the fridge.
What to Serve With It
This is the classic partner for a steak dinner: try it with garlic butter steak bites or slow cooker ribeye steaks, or with LongHorn-style Parmesan crusted chicken. Add Texas Roadhouse-style green beans for the full steakhouse plate. For more from the same menu, make the Ruth’s Chris sweet potato casserole, and for a heartier version with ham, try ham and potato au gratin.
Frequently Asked Questions
What are the ingredients in Ruth’s Chris potatoes au gratin?
This copycat uses russet potatoes, heavy cream, chicken stock, onion, garlic, butter, salt and pepper, topped with a mix of cheddar, Fontina (or provolone) and Parmesan.
What’s the difference between scalloped potatoes and potatoes au gratin?
Both are thin-sliced potatoes baked in a creamy sauce. Au gratin potatoes have a thick layer of cheese on top that bakes into a golden crust; classic scalloped potatoes are creamy with little or no cheese.
Final Notes
Slice the potatoes evenly and give them their simmer on the stove. If you have a question or make it, tell me how it turned out in the comments.
Copycat Ruth’s Chris Potatoes au Gratin
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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!
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
