If you’ve ever savored the rich, indulgent side dish at Ruth’s Chris Steak House, you know why their Potatoes au Gratin is legendary. Creamy, cheesy, and decadently comforting, this copycat version brings that restaurant-style elegance into your home.
With tender russet potato slices simmered in a luscious blend of cream, garlic, and three cheeses—Gruyère, cheddar, and Parmesan—this gratin delivers for any season, whether you’re hosting an upscale summer dinner or cozying up in the winter. Here’s how to recreate that signature richness in your own kitchen.
Why You’ll Love This Copycat Ruth’s Chris Potatoes au Gratin
- Restaurant-grade indulgence: Just like the steakhouse original, without the sky-high price.
- Creamy, cheesy perfection: Three types of cheese create layers of flavor and gooey texture.
- Classic French technique: A smooth béchamel sauce enriches the dish and binds everything together.
- Make-ahead friendly: Prep in advance and finish when ready to serve.
- Versatile comfort: A stunning holiday side or a cozy complement to weeknight meals.
Ingredients
Makes 6 servings. You’ll need:
- 4 large russet potatoes, peeled and thinly sliced
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Step‑by‑Step Instructions
1. Prep the Potatoes
Preheat the oven to 375 °F (190 °C) and grease a 9×13‑inch baking dish. Peel and slice potatoes paper‑thin using a mandoline or sharp knife to ensure even cooking.
2. Make the Béchamel Cheese Sauce
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1–2 minutes to eliminate raw taste.
- Gradually add heavy cream and milk, whisking until smooth and thickened—about 5 minutes.
- Stir in garlic powder, salt, and pepper.
- Remove from heat and fold in cheddar, Gruyère, and Parmesan until creamy and fully incorporated.
3. Layer the Dish
- Arrange half the potato slices in an even layer in the prepared pan.
- Pour half the cheese sauce over the potatoes.
- Repeat with another layer of potatoes and the remaining sauce, ensuring full coverage.
4. Bake the Gratin
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and bubbly.
5. Rest and Garnish
Let the gratin rest for 5–10 minutes—this helps the sauce set. Garnish with fresh parsley before serving.
Cooking Tips & Variations
- Potato prep: Slice evenly for consistent texture—thin slices cook faster and creamier.
- Cheese finesse: Use high-quality shredded cheeses for best melt and flavor.
- Boost the flavor: Add minced thyme, rosemary, or shallots to the sauce.
- Make-ahead: Fully assemble, then bake fresh; or bake, reheat, and top with broiled cheese for freshness.
- Lighter makeover: Substitute half the cream with low-fat milk and use reduced-fat cheeses.
- Garlic depth: Swap garlic powder with 2 minced garlic cloves sautéed in butter before roux.
Serving Suggestions
This Potatoes au Gratin pairs beautifully with:
- Steak dishes—just like the Ruth’s Chris original
- Roasted chicken, turkey, or ham
- Seared salmon or grilled fish
- Winter soups like French onion or creamy mushroom
- Elegant holiday tables—a rich contrast to fresh vegetables
Storage & Make‑Ahead Guide
- Refrigerate leftover gratin in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freeze fully baked gratin for up to 2 months. Thaw overnight and reheat in a 350 °F oven until bubbling.
- To assemble ahead: Layer potatoes and sauce, cover, hold in fridge up to 24 hours, then bake as directed.
Why This Dish Works
The trinity of Gruyère, cheddar, and Parmesan offers depth, sharpness, and creaminess. The béchamel creates cohesion, while russet potatoes provide the perfect starchy base. Combined, the result is a dreamy, velvety dish that captures everything you love about classic French comfort food.
Final Thoughts
Bring the indulgence of a high-end steakhouse into your home with this Copycat Ruth’s Chris Potatoes au Gratin. Whether you’re cooking for a family dinner, hosting guests, or celebrating a holiday, this dish brings richness, elegance, and hearty satisfaction to the table. With straightforward steps and flexible prep options, it’s a show-stopper you’ll be proud to serve again and again.
The Goods
Copycat Ruth’s Chris Potatoes au Gratin
We appreciate you taking the time to rate!
Recipes
- 4 large russet potatoes peeled and thinly sliced
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
Prep the Potatoes
- Preheat the oven to 375 °F (190 °C) and grease a 9×13‑inch baking dish. Peel and slice potatoes paper‑thin using a mandoline or sharp knife to ensure even cooking.
Make the Béchamel Cheese Sauce
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for 1–2 minutes to eliminate raw taste.
- Gradually add heavy cream and milk, whisking until smooth and thickened—about 5 minutes.
Stir in garlic powder, salt, and pepper.
- Remove from heat and fold in cheddar, Gruyère, and Parmesan until creamy and fully incorporated.
Layer the Dish
- Arrange half the potato slices in an even layer in the prepared pan.
- Pour half the cheese sauce over the potatoes.
- Repeat with another layer of potatoes and the remaining sauce, ensuring full coverage.
Bake the Gratin
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and bubbly.
Rest and Garnish
- Let the gratin rest for 5–10 minutes—this helps the sauce set. Garnish with fresh parsley before serving.
Leave a Reply