Copycat Ruth’s Chris Potatoes au Gratin

A Creamy Dream: Copycat Ruth’s Chris Potatoes au Gratin

Ever craved something so rich and cheesy that it brings joy with every forkful? Copycat Ruth’s Chris Potatoes au Gratin is that dish! Creamy, melty, and bursting with flavor, it mimics the famous steakhouse’s side that has won many hearts. And the best part? You can whip it up right in your own kitchen and bask in the glory without breaking a sweat.

Why Make This Recipe

So why should you dive into this cheesy goodness? Here are a few reasons:

1. Easy Cleanup: One pan and you’re done! That means more time indulging and less time scrubbing dishes. Who doesn’t love that?
2. Crowd-Pleaser: Kids and adults alike can’t resist its creamy allure. Consider it the universal language of comfort food.
3. Affordable Ingredients: You don’t need a secret stash of gourmet goodies to create this masterpiece. Just good old potatoes and cheese!

Ingredients

You don’t need fancy stuff — just these basics!

• 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)

Directions

Let’s get cooking with these simple steps:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet over medium heat, melt the butter.
3. Add the minced onion and cook for about 5 minutes until soft.
4. Stir in the garlic, salt, and pepper, cooking for an additional 30 seconds.
5. Pour in the chicken stock and heavy cream, stirring until combined.
6. Add the sliced potatoes, ensuring they’re well-coated in the creamy sauce.
7. Increase the heat to a simmer, cover, and reduce the heat to medium-low. Cook until potatoes are nearly tender, about 15-20 minutes.
8. Butter an 8×8-inch baking dish and transfer the potatoes and sauce, spreading evenly.
9. Top with the shredded cheese mixture.
10. Bake for 10-15 minutes, or until the cheese is melted and golden brown.
11. Allow it to rest for a few minutes before serving. Sprinkle with chopped parsley and enjoy warm!

How to Make Copycat Ruth’s Chris Potatoes au Gratin (Overview)

Picture this: You start by softly sautéing onions and garlic in butter, filling the air with a mouthwatering aroma. Then, you mix in creamy goodness with chicken stock and heavy cream, embracing the dreamy texture that awaits. Toss in your potatoes, cover it up, and let everything simmer until just tender. Finally, bake until indulgingly cheesy and golden on top. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Copycat Ruth’s Chris Potatoes au Gratin

These potatoes are a showstopper on any dinner table. Serve them up alongside a perfectly grilled steak or roasted chicken to take your meal to a whole new level. You won’t just feast with your eyes but also enjoy that glorious golden color, melted cheese, and a crunchy layer on top, all while the rich aroma wafts through the air. Pair it with a fresh green salad for a delightful contrast!

How to Store Copycat Ruth’s Chris Potatoes au Gratin

Got leftovers? Lucky you! This dish keeps well in the fridge for about 3–5 days. Just store it in an airtight container. When you’re ready to dig in again, simply pop it in the oven until heated through. If you want some for later, you can freeze it for up to a month — just make sure to plan ahead for some extra baking time when you’re ready to enjoy!

Tips to Make Copycat Ruth’s Chris Potatoes au Gratin

1. Slice the Potatoes Thin: Thin slices cook evenly and soak up all that creamy goodness.
2. Cheese Varieties: Feel free to mix up your cheese blend. Gruyere or a spicy Pepper Jack adds a unique twist!
3. Buen Provecho: For an extra kick, sprinkle some crushed red pepper flakes on top before baking. Spice it up!

Variation

Want to shake things up? Try adding sautéed mushrooms for an earthy flavor or swap out the heavy cream for a cashew cream for a lighter, vegan-friendly version. The options are endless!

FAQs

Can I use other types of potatoes?
Absolutely! Yukon golds work beautifully, too. Just make sure they’re thinly sliced.

How do I make this dish vegan?
Use dairy-free butter, plant-based cream, and nutritional yeast for a cheesy flavor.

Can I prepare this ahead of time?
Yes, you can assemble it a day in advance, just wait to bake it until you’re ready to serve.

📌 Pin this recipe for your next cozy dinner night!

Creamy Dream: Copycat Ruth’s Chris Potatoes au Gratin

A rich and cheesy side dish that mimics the famous steakhouse's Potatoes au Gratin, perfect for any comfort food craving.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the base

• 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)

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a large skillet over medium heat, melt the butter.
3. Add the minced onion and cook for about 5 minutes until soft.
4. Stir in the garlic, salt, and pepper, cooking for an additional 30 seconds.
5. Pour in the chicken stock and heavy cream, stirring until combined.
6. Add the sliced potatoes, ensuring they're well-coated in the creamy sauce.
7. Increase the heat to a simmer, cover, and reduce the heat to medium-low. Cook until potatoes are nearly tender, about 15-20 minutes.
8. Butter an 8×8-inch baking dish and transfer the potatoes and sauce, spreading evenly.
9. Top with the shredded cheese mixture.
10. Bake for 10-15 minutes, or until the cheese is melted and golden brown.
11. Allow it to rest for a few minutes before serving. Sprinkle with chopped parsley and enjoy warm!

Notes

Slice the potatoes thin for even cooking. Mix different cheese varieties for unique flavors. Store leftovers in an airtight container for 3-5 days, or freeze for up to a month.