Make Copycat Ruth’s Chris Potatoes at Home: The Authentic Recipe

For many, the potatoes at Ruth’s Chris Steak House are one of those legendary sides. Creamy, cheesy, and just a little bit decadent, they’re a staple for a reason.

Why This [Keyword] Works

This recipe works because it focuses on the core elements that make Ruth’s Chris potatoes so beloved: thin-sliced potatoes, a rich cream sauce, and plenty of cheese.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon grated nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyère cheese, divided
• 2 tablespoons unsalted butter, cut into small pieces

Gathering these specific ingredients is the first step towards replicating that beloved steakhouse side.

How to Make It

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the heavy cream, whole milk, salt, black pepper, garlic powder, onion powder, and nutmeg.
3. Add the thinly sliced potatoes to the cream mixture. Gently toss to ensure all potato slices are coated.
4. Stir in 1 ½ cups of the shredded sharp cheddar cheese and ½ cup of the shredded Gruyère cheese into the potato and cream mixture.
5. Pour the potato mixture into the prepared baking dish, spreading it out evenly.
6. Dot the top of the potato mixture with the small pieces of unsalted butter.
7. Cover the baking dish tightly with aluminum foil.
8. Bake for 45 minutes covered. This allows the potatoes to begin cooking and absorbing the creamy sauce.
9. Remove the foil from the baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese evenly over the top of the potatoes.
10. Increase the oven temperature to 400°F (200°C) and bake for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
11. Let the potatoes au gratin rest for at least 10-15 minutes before serving. This resting period is vital.

Following these steps carefully will guide you to a delicious, homemade rendition of Ruth’s Chris Potatoes au Gratin.

Nutrition at a Glance

• Serving Size: Approximately 1/6 of the 9×13 dish
• Calories: Highly variable based on exact ingredient amounts and fat content, but expect this to be a calorie-dense dish, likely in the range of 500-700 calories per serving.
• Protein: Around 15-20g per serving.
• Fat: Expect a high fat content, likely 40-55g per serving.
• Carbohydrates: Around 30-40g per serving. These are mainly from the potatoes, with some sugars also present from the dairy.
• Fiber: Approximately 3-5g per serving. This is a modest amount, sourced from the potatoes.
• Sodium: Can vary significantly based on the salt added and the sodium content of the cheeses.
• Vitamins and Minerals: Good source of Vitamin D, Calcium, and Potassium due to the dairy and potato content.

It’s important to note that this is a rich, indulgent side dish. While it provides some essential nutrients, it is also high in calories, fat, and sodium.

Don’t miss this delicious recipe: Ruth’s Chris Potatoes au Gratin Copycat Recipe – Restaurant Style at Home

How to Serve It

• Serve hot, straight from the oven after resting.
• As a side to steak, especially prime rib, ribeye, or New York strip.
• Alongside roasted chicken or pork loin.
• With grilled salmon or other rich fish. The potatoes offer a comforting and satisfying counterpoint to flaky fish.
• As part of a holiday feast, alongside turkey or ham.
• Pair with a glass of Chardonnay or a medium-bodied red wine like Pinot Noir.

Serving this copycat Ruth’s Chris Potatoes au Gratin is all about maximizing its comforting and decadent qualities.

Common Mistakes

• Using the wrong potatoes: Starchy potatoes like Russets can become mushy when sliced and baked in cream, leading to an undesirable texture.
• Slicing potatoes too thick or unevenly: Thick slices won’t cook through in the allotted time, while uneven slices will result in some potatoes being overcooked and others undercooked.
• Not pre-baking with foil: Skipping the initial covered baking step will cause the cream sauce to reduce too quickly and the top to brown before the potatoes are tender.
• Overcrowding the baking dish: While you want a dense dish, packing the potatoes too tightly can hinder even cooking and make it difficult for the sauce to penetrate all the layers.
• Not allowing enough resting time: Cutting into the potatoes immediately after taking them out of the oven will result in a runny sauce.
• Burning the cheese topping: While a golden-brown topping is desirable, it can burn if the oven is too hot or if left in too long after achieving the desired color.
• Under-seasoning: Potatoes, especially in a creamy sauce, can absorb a lot of salt and pepper.

Avoiding these common pitfalls will significantly increase your chances of achieving a successful and delicious batch of copycat Ruth’s Chris Potatoes.

Storage and Reheating

• Storage: Once cooled to room temperature, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container.ol due to the starch content and the set sauce.
• Reheating in the Oven: This is the preferred method for the best texture. Transfer individual portions or the entire remaining dish to an oven-safe dish.
• Reheating on the Stovetop: For smaller portions, you can gently reheat in a non-stick skillet over medium-low heat.
• Reheating in the Microwave: For a quick reheat, place a portion in a microwave-safe dish.

Properly storing and reheating your copycat Ruth’s Chris Potatoes au Gratin ensures you can enjoy this delicious side even after the initial meal.

Leftover Ideas

• Potato Gratin Hash: Chop leftover potatoes into bite-sized pieces. Sauté in a skillet with a little butter or oil until slightly crispy.
• Shepherd’s Pie Topping: Use the warmed, mashed-up gratin as a creamy, cheesy topping for a traditional Shepherd’s Pie filling (made with ground lamb or beef and vegetables).
• Added to a Baked Macaroni and Cheese: Stir some chopped leftover potatoes into your favorite macaroni and cheese recipe before baking.
• As a Base for a Savory Tart or Quiche: Press some of the warmed, slightly mashed gratin into a pre-baked pie crust.
• Stuffed Mushrooms: Mix finely chopped leftover potatoes with breadcrumbs, herbs, and a little extra cheese.

Leftovers of this rich and creamy dish are surprisingly versatile. Instead of just reheating and eating them plain, consider these creative ways to transform them into entirely new meals.

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