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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.
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Ingredients Equipment Method

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

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

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Peel and thinly slice the russet potatoes, using a mandoline or sharp knife.
  3. 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.
  4. Stir in the shredded cheddar and grated Parmesan, whisking until melted and smooth. Season with salt and pepper.
  5. 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.
  6. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until golden and bubbly.
  7. Let rest for 10 minutes before serving.