Name: Copycat Ruth’s Chris Potatoes au Gratin Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp butter (plus extra for greasing the dish); 1/2 medium onion, minced; 1 clove garlic, minced; 1.25 tsp salt (for seasoning); 1/2 tsp ground black pepper (for seasoning); 3/4 cup chicken stock (for sauce); 1.25 cups heavy cream (for creamy texture); 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick); 3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan); 1 tbsp chopped parsley (for garnish)

Introduction

This Copycat Ruth’s Chris Potatoes au Gratin offers a rich, creamy, and cheesy side dish that perfectly complements any meal. With tender russet potatoes baked in a flavorful cream sauce and topped with a golden cheese crust, it’s a crowd-pleaser that’s easier to make at home than you might think.

This image shows a white oval baking dish filled with a creamy, cheesy baked dish. The top layer is golden brown with spots of melted cheese that have small crispy dark brown areas and a few tiny green herb pieces scattered gently on the surface. The edges of the dish have some baked cheese stuck to the sides, showing a slightly rough texture. The dish sits on a white marbled background, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter (plus extra for greasing the dish)

1/2 medium onion (minced)

1 clove garlic (minced)

1.25 tsp salt (for seasoning)

1/2 tsp ground black pepper (for seasoning)

3/4 cup chicken stock (for sauce)

1.25 cups heavy cream (for creamy texture)

1.5–1.75 lbs russet potatoes (about 5–6, peeled and sliced 1/8 inch thick)

3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)

1 tbsp chopped parsley (for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C) to ensure even baking.

Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft. Then add the garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.

Step 3: Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.

Step 4: Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15–20 minutes. Stir occasionally to prevent sticking.

Step 5: Butter an 8×8-inch baking dish or five to six small individual dishes.

Step 6: Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of the shredded cheese mixture.

Step 7: Bake for 10–15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.

Step 8: Sprinkle with chopped parsley and serve warm. Enjoy!

Tips & Variations

For a sharper flavor, substitute some of the Cheddar with Gruyère or Asiago cheese.

Use a mandoline slicer to ensure even, thin potato slices for consistent cooking.

For a vegetarian version, replace chicken stock with vegetable broth or water.

Add a pinch of nutmeg to the cream sauce for an extra layer of warmth and depth.

FAQs

Can I use different types of potatoes?

Russet potatoes work best for a creamy texture and to absorb the sauce, but Yukon Gold potatoes can also be used for a slightly butterier flavor and creamier consistency.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the dish up to a day in advance, cover it tightly, and refrigerate. Bake just before serving, adding a few extra minutes if it’s cold from the fridge.