Bring the magic of a steakhouse side dish right to your kitchen with these Copycat Ruth’s Chris Potatoes au Gratin.
Thinly sliced potatoes are baked in a luscious cream sauce, layered with a trio of cheeses, and finished until golden and bubbling.
Pure comfort in every forkful!
Why You’ll Love This Recipe
Restaurant-quality at home – just like Ruth’s Chris!
Ultra-creamy texture with rich flavor
Melted cheesy topping that’s irresistible
Perfect for holidays, parties, or cozy dinners
Easy to customize with herbs, bacon, or different cheeses
Freezer-friendly for easy make-ahead meals
What You’ll Need (Ingredient Highlights)
Russet potatoes – starchy, slice thinly for tenderness
Cheddar cheese – bold and tangy flavor
Fontina or provolone – smooth melting texture
Parmesan cheese – nutty and salty finish
Heavy cream + chicken stock – rich but balanced sauce
Onion and garlic – build savory depth
Butter – for sautéing and greasing
Fresh parsley – optional for garnish
Pro Tips Before You Start
Slice potatoes paper-thin for even cooking
Cook onion and garlic slowly to develop sweetness
Shred your own cheese for the best melt
Let the dish rest after baking for the sauce to thicken perfectly
Use a mandoline for evenly thin slices (carefully!)
How to Make Copycat Ruth’s Chris Potatoes au Gratin
Step 1: Preheat oven
Heat your oven to 425°F to ensure a beautifully golden, bubbling top.
Step 2: Build the flavor base
Melt butter in a skillet over medium heat.
Add finely diced onion and cook for about 5 minutes.
Add minced garlic, salt, and pepper; cook for another 30 seconds until fragrant.
Step 3: Create the sauce
Pour in heavy cream and chicken stock.
Stir gently and let simmer (but don’t boil) for a rich, smooth sauce.
Step 4: Prepare the potatoes
Slice russet potatoes about 1/8 inch thick using a mandoline or sharp knife.
Stir into the simmering sauce and cook for 15–20 minutes until starting to soften.
Step 5: Assemble the dish
Butter an 8×8 inch baking dish.
Transfer the potato mixture into it, spreading evenly without pressing down.
Step 6: Add the cheese
Sprinkle cheddar, fontina (or provolone), and parmesan evenly over the top.
Step 7: Bake
Bake for 20–25 minutes until the top is golden, bubbly, and deliciously irresistible.
Let rest 5 minutes before serving.
Step 8: Garnish and serve
Sprinkle with chopped fresh parsley before serving for a pop of color and freshness.
What to Serve It With
Grilled steak or prime rib
Roast chicken or pork chops
Pan-seared salmon or baked fish
Green beans, asparagus, or Brussels sprouts
A fresh green salad with vinaigrette
Variations / Substitutions
Use Yukon Gold potatoes for a denser, buttery texture
Add crumbled bacon for extra smoky flavor
Include sautéed mushrooms for an earthy twist
Swap in Gruyère or smoked gouda for different cheesy profiles
Make it vegetarian – use vegetable stock instead of chicken stock
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days
Reheat: Warm in a 350°F oven covered with foil until heated through, or microwave small portions with a splash of cream
Freeze: After baking and cooling, freeze for up to 1 month.
Thaw in the fridge before reheating.
FAQs
Can I use different potatoes?
Yes! Yukon Golds work wonderfully for a creamier texture.
Can I make it ahead?
Definitely. Assemble, cover, and refrigerate up to 24 hours before baking.
How thin should I slice the potatoes?
About 1/8 inch thick—thin enough to cook evenly without turning mushy.
Why shouldn’t I use pre-shredded cheese?
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Can I make this spicier?
Sure! Add a pinch of cayenne or red pepper flakes to the sauce.
How do I avoid a watery gratin?
Simmer the potatoes in the sauce before baking to release excess moisture.
What’s the best way to reheat leftovers?
Reheat covered in the oven at 350°F for 15–20 minutes until warmed through.
Final Thoughts
These Copycat Ruth’s Chris Potatoes au Gratin are pure comfort food—creamy, cheesy, and golden-bubbly perfection.
Whether you’re making them for a holiday feast, a dinner party, or simply because you deserve a little luxury, they’ll steal the show every single time.
Full Recipe Card
Ingredients
3 large russet potatoes, sliced 1/8 inch thick
2 tablespoons butter
1 small onion, minced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup chicken stock
1/2 cup shredded cheddar cheese
1/2 cup shredded fontina or provolone cheese
1/4 cup grated parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat oven to 425°F.
Step 2: Sauté onion in butter until softened.
Add garlic, salt, and pepper.
Step 3: Stir in cream and stock; let simmer.
Step 4: Add sliced potatoes and simmer 15–20 minutes.
Step 5: Transfer mixture to a buttered 8×8 dish.
Step 6: Top with cheddar, fontina, and parmesan.
Step 7: Bake 20–25 minutes until golden and bubbly.
Step 8: Rest 5 minutes, garnish with parsley, and serve.
