Copycat Ruth’s Chris Potatoes au Gratin is a rich and creamy side dish made with tender, thinly sliced potatoes smothered in a velvety blend of cream, cheese, and seasonings. It’s not overly heavy but indulgent enough to feel like a special treat. Perfect for holiday gatherings or a comforting weekend dinner, this dish is sure to impress. If you’re a fan of creamy, cheesy potato dishes, you’ve come to the right place.

The combination of sharp cheddar and Parmesan cheeses adds depth of flavor, while the heavy cream ties everything together into an irresistibly luscious dish. Whether you’re planning a fancy meal or a comforting family dinner, this Copycat Ruth’s Chris Potatoes au Gratin recipe will be a favorite in your rotation. And the best part? It’s just as delicious as the original restaurant version!

Kitchen Equipment Needed

Mandoline slicer (optional for thin, even slices)
9×13-inch baking dish
Large saucepan
Whisk
Mixing bowls
Measuring cups and spoons
Sharp knife
Cutting board
Aluminum foil

Ingredients Overview

Potatoes:

Russet Potatoes: Ideal for this recipe because they have a higher starch content, making the dish extra creamy. Peel and slice thinly.

Cheese Blend:

Sharp Cheddar Cheese: Provides a robust, savory flavor that melts beautifully.
Parmesan Cheese: Adds a nutty, salty taste that complements the cheddar perfectly.

Creamy Sauce:

Heavy Cream: Creates the rich, creamy base that coats the potatoes.
Unsalted Butter: Adds richness and enhances the flavor of the cheese sauce.
Garlic: Freshly minced garlic infuses the sauce with a subtle, savory aroma.
Salt and Pepper: Seasonings that balance the flavors and add depth.

Step-by-Step Instructions

Prepare the Potatoes: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Peel the russet potatoes and slice them thinly, about 1/8-inch thick. You can use a mandoline slicer for uniform slices or a sharp knife.
Make the Creamy Cheese Sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually add the shredded sharp cheddar and grated Parmesan, whisking until the cheese is fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
Assemble the Dish: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy cheese sauce over the potatoes, making sure they are well-coated. Repeat with the remaining potato slices and the rest of the sauce.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Cool and Serve: Let the potatoes au gratin cool for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.

Recipe Tips

Use a Mandoline: For perfectly even and thin potato slices, a mandoline slicer is a handy tool. It ensures uniform cooking and a beautiful presentation.
Choose the Right Cheese: Freshly shredded cheese melts better than pre-shredded, which can have anti-caking agents that affect the texture.
Rest Before Serving: Letting the dish sit for a few minutes after baking helps the sauce set and makes serving easier.

What to Serve With This Recipe

Copycat Ruth’s Chris Potatoes au Gratin pairs well with:

Grilled or Roasted Chicken: The creamy, cheesy potatoes complement the savory flavors of roasted meats.
Steak or Prime Rib: For a truly indulgent meal, serve alongside a perfectly cooked steak.
Roasted Vegetables: A side of roasted asparagus, Brussels sprouts, or green beans balances the richness of the potatoes.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes also work well. They have a buttery flavor and hold their shape nicely, though the texture may be slightly different.

How do I store leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Can I make this dish ahead of time?
Absolutely! Assemble the dish and cover it tightly with plastic wrap before baking. Store in the refrigerator for up to 24 hours, then bake when ready to serve.

Can I freeze Potatoes au Gratin?
It’s best to freeze before baking. Assemble the dish, cover with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.

Serving Suggestions

For a Dinner Party: Present in the baking dish with a garnish of freshly chopped parsley for a touch of color.
Comfort Food Night: Pair with a hearty meat dish and a crisp salad for a well-rounded meal.
Holiday Feast: Add to your holiday menu alongside turkey or roast beef for a guaranteed crowd-pleaser.

Ingredients

4 large russet potatoes, peeled and sliced thinly
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Peel and thinly slice the russet potatoes, using a mandoline or sharp knife.
In a large saucepan, melt the butter over medium heat and sauté the garlic for 30 seconds. Add the heavy cream and bring to a simmer.
Stir in the shredded cheddar and grated Parmesan, whisking until melted and smooth. Season with salt and pepper.
Layer half of the potato slices in the baking dish, pour half of the cheese sauce over them, and repeat with the remaining potatoes and sauce.
Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until golden and bubbly.
Let rest for 10 minutes before serving.

Enjoy the rich, cheesy goodness of these Potatoes au Gratin!