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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Ingredient Breakdown: It’s All About the Layers
Russet Potatoes
These are your ride-or-die for a proper gratin. High starch content = creamy insides and crispy tops. Slice them paper-thin (about ⅛ inch) so they cook evenly. Don’t have russets? Yukon Golds bring a creamier, denser texture that’s still delish.
The Cheese Trio
Let’s be honest—cheese is the star here.
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Cheddar: Bold, sharp, and a little tangy
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Fontina or Provolone: Smooth melting and subtle
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Parmesan: Salty, nutty, brings it all home
And yes, please shred it yourself. Pre-shredded cheese might save time, but those anti-caking powders? They mess with the melt.
Cream and Stock Combo
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Heavy Cream gives richness without being greasy.
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Chicken Stock keeps the sauce from feeling too heavy.
Want a vegetarian option? Swap in veggie stock or use all cream.
Onion + Garlic Base
Start by sautéing these until golden and soft. That aroma? Yeah, that’s the magic starting to happen.
Fresh Parsley
A small thing, but it makes a big difference—adds freshness and a pop of color.
Step-by-Step: Let’s Make Something Special
Step 1: Heat Things Up
Preheat your oven to 425°F. You want that cheese to get bubbly and golden—this temperature sets the tone.
Step 2: Build the Flavor
Melt 2 tbsp butter in a skillet. Add 1 small onion (minced) and cook low and slow for about 5 minutes. Toss in 4 cloves garlic, 1 tsp salt, and ½ tsp black pepper—sauté for another 30 seconds until it all smells like heaven.
Step 3: Create the Sauce
Pour in 1 cup chicken stock and 1 cup heavy cream. Stir to combine and let it gently simmer. Don’t boil it—just let it hum quietly on the stove.
Step 4: Time for Potatoes
Slice 3 large russet potatoes using a mandoline or sharp knife. You’re going for ultra-thin—think thick paper, not cardboard. Stir them into the sauce and simmer for 15–20 minutes, just until they start to soften.
Step 5: Bake It Right
Butter an 8×8 baking dish (or go cute with individual ramekins). Transfer the potatoes and all that sauce into the dish. Smooth it out a bit—don’t press down too hard.
Step 6: Cheese on Top
Layer on the love:
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½ cup Cheddar
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½ cup Fontina or Provolone
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¼ cup Parmesan
Make sure it covers the top like a cozy, cheesy blanket.
Step 7: Bake to Golden Perfection
Pop it in the oven for 20–25 minutes, until the top is golden, bubbly, and basically begging you to grab a fork. Let it rest for 5 minutes before serving—this helps the sauce set.
Step 8: Finish with Flair
Sprinkle some chopped parsley on top. That green against the cheese? Chef’s kiss.
Pro Tips and Pairings
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Pair with grilled steak, roast chicken, or salmon for a full meal.
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Add a crisp green salad with a vinaigrette to balance the richness.
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For veggies, go roasted Brussels sprouts, asparagus, or green beans.
Storing and Reheating (Because Leftovers Are a Gift)
Store in an airtight container for up to 3 days in the fridge.
Reheat in a 350°F oven (covered with foil) for about 15 minutes. Microwave on low power for smaller portions—add a splash of cream to revive the texture.
Freeze after baking—let it cool completely, then freeze for up to a month. Thaw in the fridge overnight, then reheat in the oven.
Custom Touches and Variations
Feeling creative? Here’s how to remix it:
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Add Bacon: Because, well, bacon.
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Throw in Herbs: Try rosemary or thyme for an earthy twist.
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Make it Spicy: Add a pinch of cayenne or red pepper flakes.
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Boost the Veg Factor: Spinach, mushrooms, even roasted bell peppers fit right in.
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Try Other Cheeses: Smoked Gouda or Gruyère bring a whole new flavor game.
A Few Common Mistakes to Avoid
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Over-mixing potatoes: They’ll turn gummy. Stir gently.
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Skipping the butter: Grease the dish well or it’ll stick—and you’ll cry.
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Not letting it rest: Five minutes of patience = creamy, perfect texture.
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Using pre-shredded cheese: Just don’t. It doesn’t melt right.
FAQs: Because We Know You’re Wondering
Can I use Yukon Gold potatoes?
Yes! They’ll give you a denser, creamier gratin. Just skip the waxy reds.
Can I prep it ahead?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours. Bring to room temp before baking.
Is there a vegetarian version?
Yep—swap chicken stock for veggie stock or more cream.
Will it freeze well?
Sure thing. Freeze after baking, then reheat later in a 350°F oven.
How do I keep it from turning watery?
Use high-starch potatoes. Simmer them in the sauce to thicken it before baking.
Final Thoughts: A Side That Steals the Show
These Potatoes au Gratin aren’t just food—they’re comfort. Creamy, cheesy, golden-topped comfort that brings people to the table and keeps them there.
Whether it’s a holiday meal, a dinner party flex, or just an evening when boxed mac and cheese won’t cut it, this dish shows up and shows off.
And once you taste it? It’s going into your regular rotation—right next to your go-to lasagna and Sunday roast. Trust me.
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!
