Copycat Ruth’s Chris Potatoes au Gratin Recipe
If you’ve ever craved the luscious, perfectly creamy potatoes from a fancy steakhouse, you’re in for a real treat with this Copycat Ruth’s Chris Potatoes au Gratin recipe. These potatoes capture all the rich, cheesy goodness and buttery, comforting vibes of the original dish right in your own kitchen. Every bite delivers layers of tender potatoes blanketed in a velvety cream sauce, melted cheese, and just the right touch of garlic and onion for depth. It’s the ultimate side that will elevate any meal and impress guests or just delight your family on a cozy night in.
Ingredients You’ll Need
Getting the ingredients just right is key to nailing the authentic taste and texture of Copycat Ruth’s Chris Potatoes au Gratin. Each one is simple yet essential, contributing to that perfect harmony of creaminess, flavor, and golden cheese crust we all love.
- 2 tbsp butter: Adds richness and is used to soften the onions and grease the baking dish for a nonstick finish.
- 1/2 medium onion (minced): Brings a subtle sweetness and depth of flavor that balances the creaminess.
- 1 clove garlic (minced): Offers a gentle punch of savory aroma that wakes up the dish.
- 1.25 tsp salt: Essential for seasoning and enhancing the natural flavors of the potatoes and sauce.
- 1/2 tsp ground black pepper: Adds a mild heat that complements the cheesy richness.
- 3/4 cup chicken stock: Builds the base of the creamy sauce, bringing subtle savory notes and moisture.
- 1.25 cups heavy cream: The star ingredient that gives the potatoes their signature luscious and velvety texture.
- 1.5-1.75 lbs russet potatoes (peeled and thinly sliced): The sturdy yet tender potatoes that soak up all the creamy, cheesy goodness wonderfully.
- 3 cups shredded cheese mixture: Combining 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan for a perfectly balanced, melty, flavorful topping.
- 1 tbsp chopped parsley (for garnish): Adds a fresh pop of color and a hint of brightness to the final dish.
How to Make Copycat Ruth’s Chris Potatoes au Gratin
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C). This high heat is crucial for giving your potatoes that irresistible golden, bubbly cheese topping while ensuring everything cooks evenly and gets beautifully browned.
Step 2: Prepare the Butter and Onion
In a large skillet over medium heat, melt 2 tablespoons of butter. Toss in the minced onion and cook it gently for about 5 minutes until it softens and releases its natural sweetness. Then add the minced garlic, salt, and pepper. Let these ingredients mingle for another 30 seconds until the garlic becomes fragrant—this creates a wonderful flavor base for your sauce.
Step 3: Combine Ingredients for the Sauce
Pour in the chicken stock and heavy cream, stirring well to blend all those lovely flavors. Now add the thinly sliced potatoes directly into the skillet, making sure each piece gets thoroughly coated with the savory cream mixture. This step is key because it helps the potatoes absorb all that rich flavor as they cook.
Step 4: Simmer the Potatoes
Turn the heat up a little to bring everything to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and let it cook for 15 to 20 minutes, stirring occasionally. You want the potatoes to be nearly tender but still hold their shape just enough so they don’t turn to mush in the oven.
Step 5: Prepare the Casserole Dish
Butter an 8×8-inch baking dish or several smaller individual dishes. This step prevents sticking and helps develop that crispy, buttery edge that makes these potatoes so crave-worthy.
Step 6: Assemble the Dish
Carefully transfer the potatoes and creamy sauce from the skillet into your prepared dish, spreading it out evenly. Then, sprinkle the shredded cheese mixture generously over the top. This thick layer is what creates the glorious, melty crust that makes Copycat Ruth’s Chris Potatoes au Gratin so legendary.
Step 7: Bake Until Perfect
Bake the assembled dish in your preheated oven for 10 to 15 minutes, or until the cheese melts completely and turns a beautiful golden brown. Once out of the oven, give it a few minutes to settle—that way, every serving keeps its perfect creamy consistency.
Step 8: Garnish and Serve
Finish off by sprinkling chopped parsley on top for a splash of color and freshness. Serve warm, and watch as this elegant, comforting side wins hearts at your table!
How to Serve Copycat Ruth’s Chris Potatoes au Gratin
Garnishes
A simple sprinkle of fresh chopped parsley not only brightens the look of the dish but adds a subtly fresh note that lifts the richness. For an extra touch, a light dusting of freshly ground black pepper right before serving can enhance the flavor.
Side Dishes
This potatoes au gratin is a superstar side that pairs beautifully with hearty mains like juicy steaks, roasted chicken, or even salmon. Its indulgent creaminess balances perfectly with crisp, vibrant greens or roasted seasonal vegetables to round out your meal.
Creative Ways to Present
Want to dazzle guests? Serve this dish in individual ramekins for a charming, personal touch. You could also layer it in a shallow baking dish with thinly sliced fresh tomatoes or leeks between potato layers for a creative twist. Whichever way you choose, it always looks and tastes spectacular.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Copycat Ruth’s Chris Potatoes au Gratin in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated portions even tastier.
Freezing
You can freeze leftovers by placing them in a freezer-safe container. To maintain the best texture, freeze for up to 2 months. Thaw overnight in the fridge before reheating to keep the cream sauce smooth and the potatoes tender.
Reheating
To reheat, place the potatoes in an oven-safe dish and bake at 350°F (175°C) until warmed through and bubbly—usually about 15 to 20 minutes. Avoid microwaving if possible, as baking helps preserve that signature crispy cheese top and creamy inside.
FAQs
What type of potatoes work best for this recipe?
Russet potatoes are ideal because their starchy texture absorbs the creamy sauce beautifully, and they become tender without falling apart, giving you perfect layers every time.
Can I use a different cheese if I don’t have Fontina or Provolone?
Absolutely! Gruyère or mozzarella can be great substitutes. They melt well and offer a mild, creamy flavor that blends nicely with cheddar and Parmesan.
Is it possible to make this dish vegetarian?
Yes, simply swap the chicken stock for vegetable broth. The rest of the ingredients already suit a vegetarian diet, so you won’t lose any of the tasty richness.
How thick should I slice the potatoes?
About 1/8 inch thick is perfect. Thin slices ensure the potatoes cook evenly and soak up the sauce flavor fully without becoming mushy.
Can I prepare this dish in advance before baking?
You sure can! Assemble everything in your baking dish and refrigerate unbaked for up to 24 hours. When ready, bake as directed, adding a few extra minutes to cooking time if baking straight from the fridge.
Final Thoughts
Making Copycat Ruth’s Chris Potatoes au Gratin at home is like inviting a little luxury into your everyday meals. It’s creamy, cheesy, and indulgently comforting without being complicated, which makes it a go-to recipe for both special occasions and casual dinners. I can’t wait for you to try it and experience just how easy it is to bring that steakhouse magic right to your own dining table!
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Copycat Ruth’s Chris Potatoes au Gratin Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the classic rich and creamy flavors of the famous steakhouse side dish right into your kitchen. Featuring thinly sliced russet potatoes baked in a luscious blend of butter, cream, chicken stock, and a trio of cheeses, it’s topped with a golden, bubbly crust that’s perfect for any special meal or comforting dinner at home.
Ingredients
Main 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
Cheese Mixture
- 2 cups shredded Cheddar cheese
- 3/4 cup shredded Fontina or Provolone cheese
- 1/4 cup shredded Parmesan cheese
Garnish
- 1 tbsp chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) for an optimal baking temperature to achieve a bubbly and golden cheese topping.
- Prepare the Butter and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook until soft, about 5 minutes. Stir in the minced garlic, salt, and black pepper, cooking for an additional 30 seconds to release the flavors.
- Combine Ingredients: Pour in the chicken stock and heavy cream to the skillet, stirring everything together. Add the thinly sliced potatoes and mix gently to ensure each slice is coated evenly with the creamy sauce.
- Simmer the Potatoes: Increase the heat to bring the mixture to a gentle simmer. Cover the skillet, reduce heat to medium-low, and cook the potatoes until they are nearly tender, about 15 to 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Prepare the Casserole Dish: Grease an 8×8-inch baking dish or several small oven-safe dishes with butter to prevent sticking and add flavor.
- Assemble the Dish: Transfer the potatoes and sauce into the prepared baking dish. Spread them out evenly. Sprinkle the shredded cheese mixture over the top, covering the potatoes completely for a rich cheesy crust.
- Bake the Dish: Place the casserole in the oven and bake for 10 to 15 minutes or until the cheese melts thoroughly and develops a golden-brown color.
- Garnish and Serve: Remove from the oven and let the dish rest a few minutes to set. Sprinkle chopped parsley over the top before serving warm to add a fresh, colorful finish.
Notes
- For best results, slice potatoes uniformly about 1/8 inch thick for even cooking.
- If you prefer a vegetarian version, substitute vegetable stock for chicken stock.
- You can prepare the dish a day ahead and refrigerate before baking; just extend the baking time slightly if baking straight from cold.
- Use freshly shredded cheese instead of pre-shredded for better melting quality and creamier texture.
- Leftovers can be stored covered in the refrigerator and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Ruth’s Chris, Potatoes au Gratin, Copycat Recipe, Creamy Potatoes, Cheesy Potatoes, Side Dish, Rustically Elegant, Comfort Food
