Copycat Ruth’s Chris Potatoes au Gratin Recipe

For me, one of those dishes is the Potatoes au Gratin from Ruth’s Chris Steak House. It’s rich, decadent, and the kind of side dish that can elevate any meal from good to truly memorable. I’ve spent a considerable amount of time in my own kitchen trying to capture that same essence, and I’m confident that this recipe comes remarkably close to the original.

Why This Copycat Recipe Works

This copycat recipe succeeds because it meticulously recreates the key elements of the original: the slow cooking of thinly sliced potatoes in a rich, seasoned cream sauce, and the luxurious, slightly crisp topping.

Ingredients

• 2 ½ pounds Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 3 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• Pinch of nutmeg
• 1 ½ cups shredded Gruyère cheese
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh chives, for garnish (optional)

Gathering the finest ingredients is the first step in ensuring a successful and delicious dish. For this rendition of Ruth’s Chris Potatoes au Gratin, we’re focusing on quality produce and dairy to build a robust flavor profile.

How to Make It

1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish generously.
2. In a large saucepan, combine the heavy cream, whole milk, minced garlic, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and nutmeg.
3. Arrange half of the thinly sliced potatoes in a single layer in the prepared baking dish.
4. Evenly sprinkle half of the Gruyère cheese and half of the cheddar cheese over the potatoes.
5. Pour half of the warm cream mixture over the cheese and potatoes.
6. Layer the remaining sliced potatoes on top of the first layer.
7. Pour the remaining cream mixture over the second layer of potatoes, ensuring they are mostly submerged.
8. Cover the baking dish tightly with aluminum foil.
9. Bake for 45 minutes.
10. Remove the foil and bake for another 25-35 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, you can loosely tent it with foil.
11. Let the potatoes au gratin rest for 10-15 minutes before serving. This allows the sauce to thicken and makes it easier to serve.
12. Garnish with fresh chives, if desired.

Following these steps carefully will guide you toward creating a truly exceptional batch of Copycat Ruth’s Chris Potatoes au Gratin, ensuring a delightful texture and rich flavor.

Nutrition at a Glance

• Calories: Approximately 450-550 per serving (will vary based on exact ingredient amounts and portion size)
• Protein: Around 10-15g per serving
• Fat: High, primarily from heavy cream and cheese (likely 35-45g per serving)
• Carbohydrates: Primarily from potatoes (around 30-40g per serving)
• Sodium: Can be significant due to cheese and added salt; adjust to preference.
• Dietary Considerations: This dish is rich and indulgent. While vegetarian-friendly, it is high in dairy and fat.

How to Serve It

• As a decadent side dish alongside a perfectly grilled steak, a roasted chicken, or pan-seared fish.
• As the star of a more casual meal, perhaps paired with a fresh green salad to balance the richness.
• When serving, use a large spoon or spatula to scoop generous portions, ensuring you get a good mix of creamy potatoes and cheesy topping.

Serving this Copycat Ruth’s Chris Potatoes au Gratin is an opportunity to present a dish that commands attention on any table.

Don’t miss this delicious recipe: Delicious Roasted Garlic Potatoes au Gratin Recipe for a Crowd

Common Mistakes

• Cutting potatoes too thick or too thin: Slicing potatoes too thick will result in undercooked potatoes, even after extended baking.
• Not preheating the cream mixture: While you can pour raw cream over potatoes, warming the cream with garlic and seasonings first allows the flavors to meld and helps the potatoes begin to cook more evenly from the start.
• Overcrowding the dish: While this recipe is designed for a 9×13 dish, ensure your potato slices aren’t piled too high.
• Skipping the resting period: This is crucial. The au gratin needs time to set. If you cut into it immediately after it comes out of the oven, the sauce will be runny.
• Using pre-shredded cheese: While convenient, pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly as block cheese you shred yourself. For that authentic creaminess, shred your own Gruyère and cheddar.

Avoiding these common pitfalls will significantly increase your chances of achieving a truly successful Copycat Ruth’s Chris Potatoes au Gratin.

Storage and Reheating

• Storage: Once completely cooled to room temperature, cover the baking dish tightly with plastic wrap and then foil, or transfer the leftovers to an airtight container. Refrigerate for up to 3-4 days.
• Reheating: The best way to reheat is in the oven to restore that creamy texture and slightly crisp topping. Preheat your oven to 325°F (160°C).

Proper storage and reheating are key to enjoying your Copycat Ruth’s Chris Potatoes au Gratin even after the initial meal.

Leftover Ideas

• Loaded Potato Casserole: Dice some cooked bacon or ham and some sautéed onions. Mix these into your leftover au gratin. Top with a little extra cheese and bake again until bubbly.
• Potato and Veggie Hash: Chop the leftover au gratin into cubes. Sauté some diced bell peppers, onions, and spinach in a skillet.
• Shepherd’s Pie Topping: If you have a savory meat filling (made from scratch or even leftover cooked ground meat seasoned well), use the reheated au gratin as a luxurious topping instead of traditional mashed potatoes.
• Fried Potato Cakes: Let the leftovers chill thoroughly in the refrigerator. Form the cold au gratin into patties or cakes.

These ideas offer creative ways to give your Copycat Ruth’s Chris Potatoes au Gratin a delicious second life.

Print