If you’ve ever been to Ruth’s Chris Steak House, you know its Potatoes au Gratin are legendary. These creamy, cheesy potatoes are the ideal side dish to a rich, flavorful meal. Now you can replicate that same steakhouse experience in your own kitchen with this recipe that’s a close copycat.
This dish is made with tender, paper-thin russet potatoes that have been smothered in a silky cream sauce, flavored with garlic and onions, and then topped with a puddle of gooey, gold-encrusted, melted cheese. Made with a mélange of sharp Cheddar, Fontina (or Provolone) and Parmesan, these potatoes are a winner in all the right ways — savory, rich and utterly orchestral.
If you’re cooking these as part of a holiday spread, for a dinner party, or just for a cozy weeknight in, these Potatoes au Gratin will become one of your favorite things.
Why You’ll Love This Recipe
✔ Bring the Restaurant Home– Recreate the creamy, cheesy goodness of Ruth’s Chris Potatoes au Gratin straight from your kitchen.
✔ Decadently Creamy – Heavy cream, chicken stock and that cheese blend up into a sauce that’s both rich and velvety.
✔ The Right Cheese Blend — The combination of Cheddar, Fontina (or Provolone) and Parmesan strikes just the right balance of sharp, nutty and melt-in-your-mouth.
✔ Crowd-Pleaser — Perfect for a holiday gathering or a weeknight meal, this dish always impresses.
✔ Goes with Everything — Serve it with steak, roast chicken, pork chops or even seafood for a meal to remember.
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The Essential Ingredients and What They Do
Russet Potatoes:
Their high-starch content makes them great in a gratin, creamy and fluffy.
Thinly sliced (about 1/8 inch) for even cooking and the ideal texture.
Yukon Gold potatoes may be used for a creamier, slightly denser result.
Cheese Blend:
Cheddar — Provides a sharp, tangy bite.
Fontina or Provolone – Great melters, for creamy, smooth texture.
Parmesan — Adds a salty, nutty depth of flavor.
As for the cheese, shred your own; these pre-shredded bags contain anti-caking agents that affect texture, which is why you see cheese with a grater on the front but not the back.
Heavy Cream and Chicken Stock:
Heavy cream makes a rich, velvety sauce.
Chicken stock offsets the richness and adds depth of flavor.
For a vegetarian version, use vegetable stock.
Onion and Garlic:
Provides a deeply savory base to the dish.
Sautéd until tender to release their natural sugar.
Fresh Parsley (for Garnish):
Provides a bright hit of color and freshness to counteract the richness.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
The high heat guarantees a marvelous melting pepper cheese and a browned crust.
Step 2: Make the Onion and Garlic Base
In a large skillet, melt 2 tbsp butter over medium heat.
Add 1 minced small onion and cook over low heat until softened and translucent (about 5 minutes).
Add 4 cloves minced garlic, 1 tsp salt and ½ tsp black pepper.
Fry for another 30 seconds, until fragrant.
Step 3: Whip Up the Creamy Sauce
Add 1 cup chicken stock and 1 cup heavy cream, stirring to combine.
Cover, bring the mixture to a gentle simmer (don’t boil).
Step 4: Add the Potatoes
Use a mandoline to thinly slice 3 large russet potatoes (about 1/8-inch thick).
Time to add them to the sauce, they will get a good stirring to evenly coat.
Simmer for 15 to 20 minutes, until the potatoes are almost tender.
Step 5: Add meat
Now take your 9×13 casserole dish and place a little bit of the meat sauce in the bottom.
Butter an 8×8-inch baking dish (or individual ramekins if you’d prefer personal servings).
Step 6: Layer and Add Cheese
Transfer the potatoes and sauce to the prepared dish, spreading them out evenly.
For the topping: Sprinkle ½ cup Cheddar, ½ cup Fontina (or Provolone) and ¼ cup Parmesan on top.
Step 7: Potato au Gratin Baking
Put in the oven and bake for 20 to 25 minutes, until the cheese is golden-brown and bubbling.
If serving it, allow to rest for 5 minutes to set the sauce.
Step 8: Garnish and Serve
Top with some fresh parsley to brighten things up.
Serve warm and enjoy!
Serving Suggestions
Great with steak, roast beef or grilled chicken for a restaurant-style meal.
Counter the richness with steamed or roasted green beans, Brussels sprouts or asparagus.
Pair with a crisp salad, dressed with a tangy vinaigrette, to cut through the creaminess.
Storage and Reheating Tips
Refrigeration:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating:
Oven: Reheat in a 350°F (175°C) oven for 15 minutes or until heated through.
Microwave: Reheat on low power in single serving sizes to prevent overcooking.
Freezing:
Freeze in an airtight container for 1 month.
Thaw overnight in the refrigerator, then reheat.
Getting Creative: Variations and Customization
Bacon It: Top with crispy crumbled bacon before baking for an extra dose of umami.
Herb-Infused Cream: Mix fresh thyme or rosemary into the cream sauce to add depth.
Spicy Twist: For a little heat, add crushed red pepper flakes or cayenne.
Add Veggies: Pile on sautéed mushrooms, spinach or roasted bell peppers for added nutrients.
Use Different Cheeses: Swap Gruyère, smoked Gouda or Monterey Jack for different flavor profiles.
Common Mistakes to Avoid
❌ Over-Mixing the Potatoes
And every time you overwork the potatoes, starch is released, which makes them gummier than creamy.
❌ Skipping the Grease
Or grease the casserole dish — use butter or cooking spray to avoid things sticking.
❌ Adding the Egg Too Soon
For a firmer gratin, letting the potatoes cool a bit before you add egg will prevent curdling.
❌ Not Letting It Rest
Allowing the dish to rest 5 minutes before serving is important for the sauce to properly thicken.
Frequently Asked Questions:
Whether I can use any other type of potato instead of russet potatoes?
Yes! While russet potatoes are ideal for the fluffiest, creamiest texture, Yukon Gold potatoes are also an option for a richer, creamier gratin. Don’t use waxy potatoes (like red potatoes), they won’t take in the sauce as much.
What cheese works best for this recipe?
The best blend of cheeses for a creamy and flavored gratin is this: freshly grated sharp Cheddar, Fontina (or Provolone) and Parmesan. You can also substitute Gruyère, smoked Gouda or Monterey Jack for a different flavor profile.
Can I prepare this dish in advance?
Yes! You can make the dish up to 24 hours in advance, cover and refrigerate it. When you’re ready to bake it, set it out to come to room temperature — about 20 to 30 minutes — and then bake it as directed.
Will Potatoes au Gratin freeze?
Yes! Make the dish through baking, cool completely, then freeze in an airtight container for up to 1 month. To eat, defrost overnight in refrigerator and pop into a 350°F oven for about 20-25 min until heated through.
What do I do to keep my gratin from turning watery?
Use high-starch potatoes (like russets) to absorb the cream.
Cut the potatoes to a low-angle, edge or flat for even release.
Simmer the potatoes in the cream mixture before baking in order to help thicken the sauce.
Can I replace heavy cream with milk?
Heavy cream is preferred for best creamy texture. But you can substitute half-and-half or whole milk for a lighter version; the dish will just be less rich.
How do I achieve that perfect golden bubbly cheese crust?
Use a combination of melting cheeses (Cheddar, Fontina and Parmesan).
Bake at 425°F to invite browning.
If you’d like, run under the broiler for a last couple of minutes to crisp the cheese topping.)
Can I use other ingredients in the gratin?
Absolutely! Try adding:
✔ Crunchy bacon for a smoky crunch
✔ Caramelized onions to deepen your sweet flavor
✔ Fresh thyme or rosemary for the herbaceous depth
✔ Sauteed mushrooms or spinach for even more nutrition
How do I reheat leftovers without them drying out?
Oven: Cover with foil, and bake at 350° until warmed through, about 15 minutes.
Microwave: If reheating individual portions, and on low power, so it doesn’t dry out.
You may want to add a splash of milk or cream before reheating to ensure it stays creamy.
Can I make this recipe vegetarian?
Yes! Just substitute the chicken stock with vegetable stock or use all heavy cream. The dish will be every bit as creamy and delicious.
Final Thoughts
These Copycat Ruth’s Chris Potatoes au Gratin are truly the ultimate comfort food—as in creamy, cheesy, and all kinds of decadent. Tender layers of potatoes slathered in a rich cheese sauce make them a steakhouse-caliber experience in your kitchen.
These are game changers for serving up at holidays, dinner parties, or any night you want to indulge just a little bit more! This recipe can expect a spot as a family favorite once you try it.
Copycat Ruth’s Chris Potatoes au Gratin
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
- Preheat your oven to 425°F (220°C) to ensure even baking.
- 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 garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- 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.
- Butter an 8x8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!
