This luxurious side dish takes inspiration from Ruth’s Chris Steak House, featuring tender russet potatoes bathed in a rich, creamy sauce and topped with a mouthwatering blend of cheddar, Fontina, and Parmesan cheeses. Perfect for special occasions or an indulgent family dinner, this homemade version delivers all the decadence of the restaurant favorite.

Why You’ll Love This Recipe

Restaurant-Quality: Captures the iconic flavors of Ruth’s Chris right in your kitchen.
Rich and Cheesy: A blend of three cheeses creates a decadent, bubbly topping that’s impossible to resist.
Comfort Food Classic: Creamy potatoes make the perfect complement to steak, chicken, or any hearty main course.
Customizable: Easily adjust the cheese or add extra seasoning to suit your preferences.
Impressive but Simple: Looks and tastes gourmet, but is straightforward to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter (plus extra for greasing)
½ medium onion, minced
1 clove garlic, minced
1¼ teaspoons salt
½ teaspoon ground black pepper
¾ cup chicken stock
1¼ cups heavy cream
1½ to 1¾ pounds russet potatoes, peeled and thinly sliced (approximately 5-6 potatoes)
2 cups sharp cheddar cheese, shredded
¾ cup Fontina or Provolone cheese, shredded
¼ cup Parmesan cheese, grated
1 tablespoon fresh parsley, chopped (for garnish)

Directions

Preheat Oven: Preheat your oven to 425°F (220°C). Grease an 8×8-inch baking dish or individual ramekins with butter.
Prepare the Cream Sauce: In a large skillet over medium heat, melt the butter. Add the minced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic, salt, and black pepper, cooking for 30 seconds until fragrant.
Simmer the Potatoes: Pour in the chicken stock and heavy cream, stirring to combine. Add the peeled and thinly sliced potatoes, ensuring they are submerged in the liquid. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are nearly tender but still hold their shape.
Assemble the Dish: Transfer the potato mixture to the prepared baking dish, spreading evenly. Combine the shredded cheddar, Fontina (or Provolone), and Parmesan cheeses in a bowl, then sprinkle evenly over the potatoes.
Bake: Place the dish in the preheated oven and bake for 10-15 minutes, or until the cheese topping is melted, bubbly, and golden brown. Keep an eye on it to avoid over-browning.
Garnish and Serve: Remove from the oven and let the dish rest for a few minutes to allow the sauce to set. Garnish with chopped parsley before serving.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Cheese Options: Swap Fontina for Gruyère or Monterey Jack for a different flavor profile.
Add Bacon: Sprinkle cooked, crumbled bacon over the cheese topping for extra indulgence.bacon
Herb Enhancements: Add fresh thyme or rosemary to the cream sauce for a fragrant twist.
Spicy Kick: Mix a pinch of cayenne pepper or red pepper flakes into the sauce for a subtle heat.
Larger Portions: Double the recipe and bake in a 9×13-inch dish for a crowd.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F (175°C) oven until heated through. Cover with foil to prevent the cheese from over-browning.

FAQs

1. Can I make this dish ahead of time?

Yes, assemble the dish (without baking) and refrigerate for up to 24 hours. Bake just before serving.

2. Can I use Yukon Gold potatoes instead of russet?

Absolutely! Yukon Golds will provide a creamier texture and slightly buttery flavor.

3. How do I ensure the potatoes cook evenly?

Slice the potatoes thinly and evenly using a mandoline or sharp knife. This ensures consistent cooking.

4. Can I substitute the heavy cream?

Half-and-half can be used as a lighter alternative, though the dish will be less rich.

5. What pairs well with this dish?

Potatoes au gratin pairs beautifully with steak, roasted chicken, pork chops, or grilled vegetables.

6. Can I freeze leftovers?

Yes, though the texture may change slightly. Wrap tightly and freeze for up to 1 month. Reheat in the oven for best results.

7. Can I use pre-shredded cheese?

Pre-shredded cheese is convenient but may not melt as smoothly due to added anti-caking agents. Freshly shredded is recommended.

8. How can I prevent the cheese topping from burning?

Check the dish frequently during baking and cover with foil if the cheese browns too quickly.

9. Can I make this without chicken stock?

Yes, substitute vegetable stock for a vegetarian option or use water with a pinch of extra seasoning.

10. Can I add vegetables to the dish?

For added flavor and nutrition, layer thinly sliced onions, mushrooms, or spinach between the potatoes.

Conclusion

This Copycat Ruth’s Chris Potatoes au Gratin recipe is the ultimate indulgent side dish, perfect for elevating any meal. Rich, creamy, and loaded with cheesy goodness, it’s a crowd-pleaser that’s surprisingly easy to prepare. Serve it alongside your favorite proteins or enjoy it as a standalone treat—it’s guaranteed to impress every time!

Copycat Ruth’s Chris Potatoes au Gratin

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Author: sara
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Copycat Ruth’s Chris Potatoes au Gratin recipe recreates the indulgent steakhouse classic at home. Tender russet potatoes are layered in a luxurious creamy sauce with sautéed onions and garlic, then topped with a rich blend of cheddar, Fontina, and Parmesan cheeses. Perfect as a comforting and elegant side dish for any meal.

Instructions

Preheat Oven:
Preheat oven to 425°F (220°C). Grease an 8×8-inch baking dish or ramekins with butter.
Prepare the Cream Sauce:
Melt 2 tablespoons butter in a large skillet over medium heat. Add minced onion and sauté until soft, about 5 minutes. Stir in garlic, salt, and pepper, cooking for 30 seconds until fragrant.
Simmer the Potatoes:
Pour in chicken stock and heavy cream, stirring to combine. Add the peeled, thinly sliced potatoes, ensuring they are submerged. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until potatoes are nearly tender but still firm.
Assemble the Dish:
Transfer the potato mixture into the greased baking dish, spreading evenly. In a separate bowl, mix cheddar, Fontina or Provolone, and Parmesan cheeses. Sprinkle evenly over the potatoes.
Bake:
Bake in the preheated oven for 10-15 minutes, until the cheese topping is melted, bubbly, and golden brown. Watch closely to avoid over-browning.
Garnish and Serve:
Let the dish rest for a few minutes after baking to set the sauce. Garnish with fresh parsley and serve warm.

Notes

Use a mandoline for evenly sliced potatoes.
Substitute Fontina with Gruyère or mozzarella for a different flavor profile.
Make ahead by preparing the dish, refrigerating, and baking just before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American