How to Make Copycat Ruth’s Chris Potatoes au Gratin

Embrace the elegance of fine dining in the comfort of your own home with this Copycat Ruth’s Chris Potatoes au Gratin recipe. This dish captures the essence of the luxurious side offered by the renowned steakhouse, featuring thinly sliced potatoes enveloped in a rich, creamy cheese sauce, baked to golden perfection. It’s the perfect accompaniment to a wide range of main courses, offering a touch of sophistication to any meal. Whether you’re looking to impress guests or simply treat yourself to a gourmet side dish, these Potatoes au Gratin are sure to delight.



Why You’ll Love This Copycat Recipe:

  • Rich and Creamy: A velvety cheese sauce makes each bite irresistibly indulgent.
  • Perfectly Crispy Top: Baked to achieve a golden, crispy crust with a tender, creamy interior.
  • Elegant Side Dish: Elevates any meal to a special occasion-worthy feast.
  • Versatile: Pairs beautifully with steak, chicken, fish, or a hearty salad for a complete meal.

Ingredients Notes For Copycat Ruth’s Chris Potatoes au Gratin:

  • Potatoes: Opt for starchy potatoes like Russets or Yukon Golds for the best texture.
  • Heavy Cream: Forms the base of the rich sauce that the potatoes are baked in.
  • Cheese: A mix of sharp cheddar and Gruyère cheese offers depth of flavor and a beautiful melt. Parmesan can be added for a crispy, flavorful top.
  • Garlic: Adds a subtle aroma and flavor to the cream sauce.
  • Nutmeg: A pinch of ground nutmeg enhances the creaminess with its warm, nutty notes.
  • Seasonings: Salt and pepper are essential for bringing out the flavors of the dish.

Recipe Steps:

  1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease a baking dish.
  2. Prepare Potatoes: Peel and thinly slice the potatoes. A mandoline slicer can ensure uniform thickness for even cooking.
  3. Simmer Cream: In a saucepan, combine heavy cream, minced garlic, salt, pepper, and a pinch of nutmeg. Bring to a simmer, then remove from heat.
  4. Layer Potatoes and Cheese: Arrange a layer of potato slices in the prepared baking dish. Sprinkle with a mixture of the grated cheeses. Repeat the layers, finishing with a layer of cheese on top.
  5. Pour Cream Mixture: Gently pour the warm cream mixture over the layered potatoes and cheese, ensuring it seeps into the layers.
  6. Bake: Cover the dish with foil and bake for about 40-50 minutes. Remove the foil, sprinkle with Parmesan (if using), and continue to bake until the top is golden and crispy, and the potatoes are tender.
  7. Serve: Let the Potatoes au Gratin cool slightly before serving to allow the sauce to thicken slightly.

Storage Options:

  • Refrigerate: Cool any leftovers and store in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm in the oven or microwave, adding a little cream if needed to moisten the potatoes.



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How to Make Copycat Ruth’s Chris Potatoes au Gratin


  • 2 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups grated Gruyere cheese (or a combination of Gruyere and Parmesan for added flavor)
  • Butter, for greasing the baking dish


  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Butter a 9×13 inch baking dish or similar.
  2. Prepare the Potatoes:
    • Peel the potatoes and slice them thinly, using a mandoline slicer for uniform thickness if possible.
  3. Simmer the Cream:
    • In a large saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Bring the mixture to a simmer over medium heat. Add the sliced potatoes to the saucepan, ensuring they are submerged. Let them simmer gently for about 10 minutes, stirring occasionally, until the potatoes have started to soften.
  4. Layer the Potatoes:
    • Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them out evenly. Sprinkle half of the grated cheese over the potatoes. Repeat with the remaining potatoes and cheese, creating layers.
  5. Add Cream:
    • Pour the remaining cream mixture from the saucepan over the layered potatoes and cheese in the baking dish.
  6. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
  7. Rest and Serve:
    • Let the Potatoes au Gratin rest for about 10 minutes before serving. This allows the layers to set and makes it easier to serve.
  • Author: Maria

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