Print

Ruth’s Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat
Print Recipe

Discover how to make Ruth’s Chris Potatoes au Gratin copycat at home with this easy, savory recipe. Tender, thinly sliced russet potatoes are baked in a rich blend of heavy cream, sharp cheddar, Gruyere cheese, butter, and aromatic seasonings, resulting in a luscious creamy interior with a golden, crispy top. Perfect as a comforting side dish for steak, chicken, or vegetables, this classic steakhouse favorite is recreated affordably and effortlessly in your own kitchen.

Ingredients

Scale

Potatoes

  • 4 large Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

Creamy Cheese Sauce

  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded

Instructions

  1. Prepare the potatoes: Start by washing, peeling, and slicing the russet potatoes into thin, even rounds about 1/8 inch thick. Consistency is key for even cooking and perfect texture.
  2. Make the creamy cheese sauce: In a saucepan, melt butter over medium heat, then stir in minced garlic until fragrant. Slowly whisk in heavy cream, salt, pepper, and onion powder. Bring to a gentle simmer before folding in shredded cheddar and Gruyere cheese, stirring until smooth and melted.
  3. Layer the potatoes and sauce: In a greased baking dish, arrange a layer of potato slices, slightly overlapping each other. Pour a portion of the cheese sauce over the layer, smoothing gently. Repeat layers until all potatoes and sauce are used, finishing with a generous layer of cheese sauce on top.
  4. Bake until golden and bubbly: Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 45 minutes. Remove the foil and bake an additional 15 minutes or until the top is beautifully golden brown and bubbly.
  5. Rest before serving: Let the potatoes rest for 10 minutes outside the oven to set the sauce, making it easier to serve and enhancing flavors.

Notes

  • Use thin potato slices to ensure even cooking and creamy texture throughout.
  • Don’t skimp on cheese—a blend of cheddar and Gruyere creates the signature flavor profile.
  • Overlap potatoes slightly to create a stable, consistent dish.
  • Keep the dish covered during the initial baking to retain moisture and avoid drying out the top.
  • Allow the potatoes to rest before serving so the sauce thickens and flavors meld perfectly.

Nutrition

Keywords: Potatoes au Gratin, Ruth’s Chris Copycat, cheesy potatoes, baked potato dish, comfort food, side dish, steakhouse recipe

Find it online: https://recipesbykaeli.com/ruths-chris-potatoes-au-gratin-copycat/