If you’ve ever enjoyed a meal at Ruth’s Chris Steak House, you know their Potatoes au Gratin are pure comfort food luxury. This Ruth’s Chris Potatoes au Gratin Copycat recipe brings that silky, cheesy, and golden-baked goodness right into your own kitchen. Creamy layers of thinly sliced potatoes, melted cheese, and a hint of garlic create a heavenly dish that’s perfect for special occasions or any cozy dinner. Ready to transform simple ingredients into an indulgent side everyone will rave about? Let’s dive in and make this iconic comfort food classic with ease.

Why You’ll Love This Recipe

Rich, Creamy Texture: Layers of tender potatoes soaked in a flavorful cheese sauce deliver that melt-in-your-mouth experience you crave.
Perfectly Golden Crust: A crispy, bubbly top layer adds satisfying contrast to the smooth interior.
Simple Ingredients, Gourmet Results: You only need a handful of everyday ingredients to replicate restaurant-quality decadence.
Versatile Side Dish: It pairs beautifully with steaks, roasts, chicken, or even holiday meals.
Make-Ahead Friendly: Prepare in advance and bake just before serving to save time on busy days.

Ingredients You’ll Need

The magic of this Ruth’s Chris Potatoes au Gratin Copycat recipe lies in its straightforward ingredient list—each component plays a vital role in creating that rich, luscious flavor and stunning texture. From creamy dairy to sharp cheese, these essentials elevate humble potatoes into a show-stopping dish.

Yukon Gold Potatoes: Their creamy texture and subtle sweetness make for perfect thin slices that hold together without falling apart.
Heavy Cream: Adds the essential richness and smooth mouthfeel that defines au gratin potatoes.
Garlic Cloves: Freshly minced to infuse the dish with warm, aromatic depth.
Sharp Cheddar Cheese: Provides tanginess and melts beautifully, creating that irresistible gooey layer.
Gruyere Cheese: Adds nuttiness and enhances the gratin’s complex flavor profile.
Butter: Used to grease the baking dish and dot the top, helping develop a golden crust.
Salt and Pepper: Simple seasonings that bring out the best flavors in every bite.
Nutmeg (optional): A tiny pinch gives a subtle warmth that transforms the cream sauce from good to unforgettable.

Variations for Ruth’s Chris Potatoes au Gratin Copycat

One of the best things about this recipe is how adaptable it is. Whether you have specific dietary needs or want to experiment with new flavors, here are some fun variation ideas that keep all the creamy goodness intact.

Vegetarian-Friendly: Skip any meat-based broth (if using) to keep it fully plant-based and sumptuous.
Dairy-Free Version: Substitute heavy cream with coconut cream and use dairy-free cheese alternatives for a creamy texture without dairy.
Extra Cheesy: Add Parmesan or fontina cheese for an even richer and more complex cheese blend.
Herb Infusion: Mix fresh thyme or rosemary into the cream sauce to add delicate herbal notes for a unique twist.
Spicy Kick: Add a pinch of cayenne pepper or smoked paprika for subtle heat and smoky undertones.

How to Make Ruth’s Chris Potatoes au Gratin Copycat

Step 1: Prepare the Potatoes

Start by peeling and thinly slicing your Yukon Gold potatoes using a mandoline or sharp knife to ensure even, paper-thin slices that cook uniformly.

Step 2: Make the Cream Sauce

In a saucepan, gently heat heavy cream with minced garlic, salt, pepper, and nutmeg until warm but not boiling—allowing the flavors to meld beautifully.

Step 3: Layer the Potatoes and Cheese

Grease your baking dish with butter, then begin layering potato slices and generous amounts of shredded sharp cheddar and Gruyere cheeses, pouring a little cream sauce between each layer for richness.

Step 4: Bake Until Golden

Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes, then remove the foil and bake another 20-25 minutes until the top is bubbling and perfectly golden brown.

Step 5: Let It Rest

Allow the potatoes to rest for 10-15 minutes after baking so the sauce thickens slightly and layers set, making it easier to serve.

Pro Tips for Making Ruth’s Chris Potatoes au Gratin Copycat

Uniform Slices: Use a mandoline slicer for consistent thickness to ensure even cooking.
Don’t Skip Resting: Resting allows the dish to firm up, giving clean slices rather than a soupy mess.
Fresh Cheese Over Pre-Shredded: Freshly shredded cheese melts better and prevents clumping due to anti-caking agents in pre-shredded varieties.
Low and Slow Baking: Baking at a moderate temperature ensures potatoes cook through gently without drying out.
Customize Cream Mix: Blend half heavy cream with half whole milk if you want a lighter version with balanced richness.

How to Serve Ruth’s Chris Potatoes au Gratin Copycat

Garnishes

Top your freshly baked potatoes au gratin with finely chopped fresh parsley or chives for a burst of color and fresh, mild flavor that complements the creamy layers.

Side Dishes

This dish shines alongside juicy grilled steaks, roasted chicken, glazed ham, or even hearty vegetable mains—its richness pairs perfectly with smoky or savory proteins and crisp veggies.

Creative Ways to Present

For dinner parties, serve individual portions in ramekins with a delicate sprinkle of extra cheese and herbs, or make layered potato stacks to impress your guests visually.

Make Ahead and Storage

Storing Leftovers

Store any leftover Ruth’s Chris Potatoes au Gratin Copycat in an airtight container in the refrigerator for up to 3 days without sacrificing flavor or texture.

Freezing

This dish freezes well—place it in a freezer-safe container before baking and store for up to 2 months. Bake directly from frozen by adding extra baking time and covering with foil initially.

Reheating

Reheat leftovers in the oven at 350°F until warmed through, which helps preserve the crispy topping better than the microwave and keeps the interior creamy and delicious.

FAQs

Can I use a different type of potato for this recipe?

While Yukon Gold potatoes are best for their creamy texture, you can use Russets if needed, but they may result in a drier dish due to their higher starch content.

Is it possible to make this recipe dairy-free?

Absolutely! Substitute heavy cream with coconut or oat cream and use a dairy-free cheese alternative to keep the creamy consistency without dairy.

Can I prepare this dish in advance?

Yes, you can assemble the dish a day ahead, refrigerate it covered, and then bake it just before serving for maximum convenience.

What type of cheese is best for potatoes au gratin?

A blend of sharp cheddar and Gruyere offers the ideal combination of meltiness, flavor complexity, and a beautiful golden crust.

How thin should the potato slices be?

Aim for slices about 1/8 inch thick to ensure they cook evenly and achieve that perfect tender bite characteristic of potatoes au gratin.

Final Thoughts

Making Ruth’s Chris Potatoes au Gratin Copycat at home is a rewarding experience that brings restaurant-style luxury to your table with simple ingredients and steps. Whether you’re celebrating a special occasion or craving a decadent side dish, this recipe promises rich, cheesy layers and a golden-crisp finish that never disappoints. Go ahead and give it a try—your taste buds will thank you!

Ruth’s Chris Potatoes au Gratin Copycat

Print Recipe

This Ruth’s Chris Potatoes au Gratin Copycat recipe delivers restaurant-quality comfort food with silky layers of thinly sliced Yukon Gold potatoes, rich cream sauce infused with garlic and nutmeg, and a luscious blend of sharp cheddar and Gruyere cheeses. Baked to a golden, bubbling perfection with a crispy crust, this dish is an indulgent side perfect for steaks, roasts, or cozy dinners.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Potatoes

2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cream Sauce

2 cups heavy cream
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)

Cheese

1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups Gruyere cheese, shredded

Other Ingredients

2 tablespoons butter (for greasing and dotting atop)

Instructions

Prepare the Potatoes: Peel and thinly slice the Yukon Gold potatoes using a mandoline slicer or a sharp knife to approximately 1/8 inch thickness for even cooking.
Make the Cream Sauce: In a saucepan, gently heat the heavy cream with the minced garlic, salt, pepper, and nutmeg over low to medium heat until warmed through but not boiling. Allow the flavors to meld and infuse the cream.
Layer the Potatoes and Cheese: Grease a baking dish thoroughly with butter. Begin layering potato slices alternately with generous portions of shredded sharp cheddar and Gruyere cheese. Between each layer, drizzle some of the warm cream sauce to add richness.
Bake Until Golden: Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Then, remove the foil and continue baking for an additional 20-25 minutes until the top is bubbly, golden brown, and crispy.
Let It Rest: After baking, let the potatoes rest for 10-15 minutes to allow the sauce to thicken slightly and the layers to set, which makes serving easier and cleaner.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking.
Resting the dish before serving is essential to achieve clean slices and avoid a soupy texture.
Freshly shred your cheese to prevent clumping and improve melt quality compared to pre-shredded cheese.
Baking at a moderate temperature helps gently cook potatoes without drying them out.
For a lighter cream sauce, blend half heavy cream with half whole milk.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2 g
Sodium: 420 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 16 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 85 mg

Keywords: Potatoes au Gratin, Ruth's Chris copycat, cheesy potatoes, comfort food, creamy potatoes, baked potatoes, side dish, Yukon Gold potatoes