Copycat Ruth’s Chris Potatoes au Gratin
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.
Equipment
- Mandoline slicer (optional for thin, even slices)
- 9x13-inch baking dish
- Large saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Aluminum foil
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 9x13-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.