Copycat Ruth’s Chris Potatoes au Gratin

Introduction

Have you ever wondered how Ruth’s Chris Steak House achieves its famously rich and creamy Potatoes au Gratin? This beloved side dish features layers of tender potatoes bathed in a luscious cheese sauce, topped with a golden, bubbly crust. Whether you’re preparing a holiday feast or simply craving restaurant-quality comfort food at home, this copycat version of Ruth’s Chris Potatoes au Gratin brings that elegant indulgence straight to your kitchen.

Ingredients List

3 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups heavy cream
2 cups whole milk
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (optional, for warmth)
2 cups shredded Gruyère cheese (or Swiss cheese)
1 cup shredded sharp white cheddar cheese
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons all-purpose flour

Substitutions:

Use Yukon Gold potatoes for a creamier texture.
Swap Gruyère for Fontina or Emmental if desired.
For a lighter version, use half-and-half instead of heavy cream.

Timing

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

This recipe is a bit of an indulgence, but worth every minute for the rich, velvety layers you get.

Step-by-Step Instructions

Step 1: Prepare the potatoes

Preheat your oven to 350°F (175°C). Peel and slice the potatoes evenly to ensure uniform cooking.

Step 2: Make the cheese sauce

In a medium saucepan over medium heat, melt butter and stir in flour. Cook for 2 minutes until lightly golden to make a roux. Gradually whisk in heavy cream and milk until smooth. Add garlic, salt, pepper, and nutmeg. Simmer gently until the sauce thickens, about 5-7 minutes. Remove from heat and stir in shredded Gruyère and cheddar cheese until melted and creamy.

Step 3: Layer the potatoes

Butter a 9×13 inch baking dish. Arrange a layer of potato slices evenly on the bottom. Pour a portion of the cheese sauce over the potatoes, spreading evenly. Repeat layers until all potatoes and sauce are used, finishing with cheese sauce on top.

Step 4: Bake

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.

Step 5: Rest and serve

Let the dish rest for 10 minutes before serving. This helps the sauce set for easier slicing.

Nutritional Information (Per Serving, Serves 8)

Nutrient	Amount
Calories	380
Protein	12g
Carbohydrates	32g
Fat	22g
Fiber	3g
Sodium	460mg

Healthier Alternatives for the Recipe

Use reduced-fat cheese and milk alternatives to lower fat content.
Add pureed cauliflower or parsnips mixed with potatoes for extra fiber and nutrients.
Cut back on salt or use low-sodium cheeses to reduce sodium intake.

Serving Suggestions

Pair with a perfectly seared steak or roasted chicken for an indulgent meal.
Serve alongside sautéed green beans or asparagus to balance richness.
Add a fresh mixed greens salad with vinaigrette for contrast.

Common Mistakes to Avoid

Slicing potatoes unevenly: Causes uneven cooking; use a mandoline slicer if possible.
Skipping the roux: It thickens the sauce and prevents it from being watery.
Not resting after baking: Resting helps set the dish for clean slices.

Storing Tips for the Recipe

Store leftovers covered in the refrigerator for up to 3 days.
Reheat gently in the oven at 325°F until warmed through.
Freeze in an airtight container for up to 2 months; thaw overnight before reheating.

Conclusion

This Copycat Ruth’s Chris Potatoes au Gratin recipe perfectly replicates the creamy, cheesy, and indulgent side dish you love. Easy enough to prepare at home, it elevates any meal into a special occasion. Try it today, and let us know how it turned out in the comments!