Create the creamy, cheesy goodness of Ruth’s Chris Potatoes au Gratin at home with this easy copycat recipe, perfect for any special occasion.

Introduction

Ruth’s Chris Potatoes au Gratin is a decadent and luxurious side dish that has become a signature at the famous steakhouse. Known for its creamy texture, rich flavor, and perfectly golden cheese topping, this dish is the ultimate comfort food, pairing beautifully with steaks, roasts, or even on its own as a hearty vegetarian option. The secret to its irresistible taste lies in the layers of thinly sliced potatoes, smothered in a velvety cheese sauce made with a blend of sharp cheddar and Parmesan. The dish is then baked until bubbling and golden, creating a mouthwatering crust that’s as delicious as the creamy potatoes beneath it. This copycat recipe allows you to recreate that same indulgent experience in your own kitchen. Perfect for holidays, dinner parties, or a special family meal, these Potatoes au Gratin are sure to impress your guests and become a new favorite.

Ingredients

• 4 large russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• Fresh parsley, chopped (optional, for garnish)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. Prepare the Potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
3. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another 1-2 minutes, creating a roux. Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens slightly, about 5-7 minutes.
4. Add Cheese and Seasoning: Remove the saucepan from heat and stir in the shredded cheddar and Parmesan cheeses until melted and smooth. Add salt, pepper, and nutmeg, stirring to combine.
5. Assemble the Dish: Drain the potato slices and pat them dry. Layer half of the potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce, ensuring all the potatoes are well-coated.
6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
7. Serve: Allow the dish to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired, and enjoy the creamy, cheesy goodness.

How to Prepare

Making Copycat Ruth’s Chris Potatoes au Gratin at home is a straightforward process that results in a luxurious dish. The key to success is ensuring the potatoes are sliced evenly so they cook uniformly. A mandoline slicer can be particularly helpful for this task. The cheese sauce is rich and velvety, with a perfect blend of sharp cheddar and Parmesan that complements the starchy potatoes. Baking the dish covered initially helps the potatoes cook through without drying out, while uncovering it towards the end allows the top to achieve that signature golden crust. This dish is best served warm, straight from the oven, when the cheese is gooey and the flavors are at their peak.

Preparation Time

• Active Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Servings

This recipe serves 6-8 people as a side dish.

FAQs

Q1: Can I make this dish ahead of time? Yes, you can assemble the dish up to a day in advance. Cover it with foil and store it in the refrigerator. When ready to bake, add an extra 10-15 minutes to the covered baking time to ensure it’s heated through.

Q2: Can I use a different type of potato? Yes, Yukon Gold or red potatoes can be used for a creamier texture. However, russet potatoes are traditional for their starchiness and structure.

Q3: What can I substitute for heavy cream? You can use half-and-half or whole milk, though the sauce will be slightly less rich and creamy.

Q4: How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Q5: Can I add other ingredients? Absolutely! Consider adding sautéed onions, garlic, or herbs like thyme for additional flavor. You can also layer in cooked bacon or ham for a heartier dish.

Conclusion

Copycat Ruth’s Chris Potatoes au Gratin is a decadent, comforting side dish that brings the luxury of a steakhouse meal right into your home. With layers of tender, thinly sliced potatoes enveloped in a rich and creamy cheese sauce, this dish is perfect for special occasions or when you want to elevate your dinner experience. The golden, bubbly crust on top adds a delightful contrast to the soft, cheesy layers beneath, making each bite a comforting delight. Whether you’re serving it alongside a perfectly cooked steak, a holiday roast, or simply enjoying it on its own, this Potatoes au Gratin recipe is sure to impress and satisfy. Indulge in this classic, and bring the taste of Ruth’s Chris to your own table with ease.