If you’ve ever been to Ruth’s Chris Steak House, you know their potatoes au gratin are legendary. Creamy, cheesy, and perfectly golden, this side dish practically steals the show. Now, you can recreate this decadent dish at home with simple ingredients and straightforward steps. Trust me, it’ll elevate any dinner into a restaurant-worthy meal.

Why You’ll Love This Recipe?

This recipe brings the indulgence of Ruth’s Chris straight to your kitchen. The combination of tender potatoes, a rich cheese sauce, and a golden-brown crust is pure comfort food. Plus, it pairs beautifully with just about any main course—from steak to roasted chicken. And the best part? It’s surprisingly easy to make, yet fancy enough to impress your guests.

Ingredients You’ll Need

Here’s a quick overview of what goes into this dish. The full list of ingredients and exact measurements is waiting for you in the recipe card below.

Russet potatoes
Heavy cream
Garlic
Gruyère cheese and Parmesan
Butter
A pinch of nutmeg for warmth

Directions to Make Ruth’s Chris Potatoes au Gratin

Step 1: Prep the Potatoes

Peel and slice the potatoes into thin, even rounds—about 1/8-inch thick. This ensures they cook evenly.

Step 2: Make the Cheese Sauce

In a saucepan, melt the butter and sauté the minced garlic until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the shredded Gruyère and Parmesan cheeses, along with a pinch of nutmeg, until smooth and creamy.

Step 3: Layer the Potatoes

Preheat your oven to 375°F. In a greased baking dish, arrange a layer of potato slices, slightly overlapping. Pour some of the cheese sauce over the potatoes, spreading it evenly. Repeat the layers until all the potatoes and sauce are used up.

Step 4: Bake to Perfection

Cover the dish with foil and bake for about 45 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is bubbly and golden brown.

Step 5: Let It Rest

Allow the dish to rest for about 10 minutes before serving. This helps the sauce thicken and makes it easier to scoop.

Expert Tips and Tricks

Use a mandoline slicer to get perfectly even potato slices.
Don’t skip the nutmeg—it adds a subtle depth to the dish without overpowering it.
For an extra-crispy top, broil the dish for the last couple of minutes.

Recipe Variations and Possible Substitutions

Cheese options: While Gruyère is classic, you can use sharp cheddar, Fontina, or a blend of your favorites.
Make it lighter: Swap heavy cream for half-and-half, though the dish will be less rich.
Add flavor: Mix in caramelized onions, cooked bacon, or a sprinkle of fresh thyme.

Serving and Pairing Suggestions

These potatoes au gratin pair wonderfully with a perfectly cooked steak, roasted pork tenderloin, or baked salmon. For a lighter contrast, serve them with a fresh green salad or steamed asparagus. They also make a decadent addition to any holiday table.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, adding a splash of cream if needed to keep them creamy. Freezing isn’t recommended, as the texture of the potatoes can change.

FAQs

Q: Can I use a different type of potato?
A: Yukon Gold potatoes work beautifully for this dish, as they’re naturally creamy and buttery.

Q: How do I prevent the cheese sauce from separating?
A: Keep the heat low when melting the cheese, and stir constantly to create a smooth sauce.

Q: Can I make this dish ahead of time?
A: Yes, assemble the dish and refrigerate it (uncooked) for up to 24 hours. Bake it just before serving.

Q: What’s the best way to slice the potatoes?
A: A mandoline slicer works best for thin, uniform slices. If you don’t have one, a sharp knife will do the trick—just take your time!

Conclusion

This Copycat Ruth’s Chris Potatoes au Gratin recipe brings all the creamy, cheesy goodness of the original into your own kitchen. It’s an irresistible side dish that’s sure to become a favorite for family dinners, holidays, or whenever you’re craving a little indulgence. One bite, and you’ll see why it’s so unforgettable!

Ultimate Copycat Ruth’s Chris Creamy Potatoes au Gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 7–9 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Ultimate Copycat Ruth’s Chris Creamy Potatoes au Gratin recipe brings the indulgent, cheesy goodness of the restaurant right into your home. Layers of thinly sliced potatoes are smothered in a rich, creamy sauce, then baked to perfection for a side dish that’s pure comfort food.

Instructions

Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish and set aside.
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the heavy cream, milk, nutmeg, salt, and pepper. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Remove from the heat and stir in the shredded cheddar cheese and Parmesan cheese, continuing to stir until smooth.
Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender.
Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Garnish with chopped fresh parsley and serve hot.

Notes

For an even creamier dish, you can add a little extra heavy cream or cheese.
If you want a golden, crispy top, broil the dish for 2-3 minutes after baking, but watch closely to avoid burning.
For a flavor twist, you can add a pinch of cayenne pepper or fresh thyme.

Nutrition

Serving Size: 1/6 of the dish
Calories: 330
Sugar: 2g
Sodium: 480mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 9g
Cholesterol: 60mg