Craving that unbelievably rich and creamy side dish from Ruth’s Chris Steak House? You’ve come to the right place. This Ruth’s Chris Potatoes au Gratin recipe is the ultimate copycat, delivering that signature decadent cheese sauce and perfectly tender potatoes you dream about. Forget waiting for a special occasion; you can now recreate this steakhouse classic right in your own kitchen.
We’ve cracked the code to that velvety, bubbling, cheesy perfection. It’s simpler than you think and guaranteed to impress anyone lucky enough to get a taste.
Why This Ruth’s Chris Potatoes au Gratin Recipe Works
This isn’t just another potato recipe; it’s an experience. What makes this copycat so authentic is the careful layering of flavors and textures. We focus on the key components that define the original dish, ensuring every bite is as good as you remember.
The Secret to That Signature Creaminess
The magic lies in the sauce. Unlike recipes that use a flour-based roux, this version relies on heavy cream, butter, and a blend of cheeses that melt together into a smooth, rich sauce that coats every single slice of potato. This method prevents any pasty texture and lets the cheese and potato flavors shine.
Choosing the Right Ingredients
Success with this Ruth’s Chris Potatoes au Gratin starts with quality ingredients. Using the right kind of potatoes and cheeses is non-negotiable for achieving that classic steakhouse flavor and texture. We’ll guide you through the best choices for guaranteed deliciousness.
Key Ingredients You’ll Need
- Russet Potatoes: Their high starch content helps thicken the sauce and they bake up beautifully tender.
- Heavy Cream: This is the base of our luxurious sauce. Do not substitute with milk or half-and-half.
- Unsalted Butter: Adds essential richness and flavor throughout the dish.
- Garlic: Freshly minced garlic provides a fragrant depth that complements the cheese.
- Cheese Blend: A combination of sharp cheddar and Parmesan is key. Cheddar provides the creamy melt, while Parmesan adds a sharp, salty bite.
- Seasoning: Simple salt, black pepper, and a pinch of paprika are all you need.
How to Make Ruth’s Chris Potatoes au Gratin Step-by-Step
Follow these simple steps for a foolproof dish every time. The process is straightforward—the oven does most of the work!
- Preheat and Prep: Start by preheating your oven to 400°F (200°C). Generously butter a 9×13 inch baking dish.
- Slice the Potatoes: Wash and peel your potatoes. Slice them into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform slices, which ensures even cooking.
- Create the Cream Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Slowly whisk in the heavy cream, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add the Cheese: Gradually stir in the shredded cheddar cheese until it’s completely melted and the sauce is smooth. Remove from the heat.
- Combine and Layer: Add the sliced potatoes to the cheese sauce, stirring gently to coat every slice. Pour the entire mixture into your prepared baking dish and spread it into an even layer.
- Bake to Perfection: Sprinkle the top with shredded Parmesan cheese and a pinch of paprika for color. Bake for 50-60 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
- Rest Before Serving: Let the potatoes au gratin rest for at least 10 minutes before serving. This allows the sauce to set and makes for cleaner slices.
Pro Tips for Perfect Potatoes au Gratin
- Uniform Slices are Key: Using a mandoline is the best way to ensure your potatoes cook evenly. If you don’t have one, use your sharpest knife and take your time.
- Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can make your sauce grainy. For the smoothest sauce, always buy blocks of cheese and shred them yourself.
- Don’t Boil the Sauce: When making the cheese sauce, keep the heat low and don’t let it come to a rolling boil. This can cause the cream to separate or curdle.
- Check for Doneness: Test the potatoes with a knife or fork. If it slides in easily with no resistance, the dish is ready.
What to Serve with Your Steakhouse Potatoes
This rich and cheesy Ruth’s Chris Potatoes au Gratin is the perfect companion to any steakhouse-style main course. It pairs beautifully with a grilled ribeye, roasted chicken, or pork tenderloin. For a complete meal, add a simple green salad or steamed asparagus. Looking for another comforting dish? This hearty potato soup recipe is always a winner. Or, for a quicker weeknight meal, try this delicious one-pot chicken and orzo.
Storing and Reheating
Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 4 days. To reheat, place the potatoes in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can add a splash of cream if they seem a bit dry. We don’t recommend freezing this dish, as the cream sauce can separate when thawed. For another make-ahead friendly casserole, this Philly cheesesteak casserole is a fantastic choice.
Frequently Asked Questions
Yes, you can assemble the entire dish, cover it with foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
The key is the Parmesan cheese topping and ensuring your oven is properly preheated to 400°F. The high heat helps brown the cheese beautifully. For an even crispier top, you can place it under the broiler for 1-2 minutes at the end, but watch it carefully to prevent burning.
The main difference is cheese. Potatoes au gratin are made with cheese in the sauce and often on top. Scalloped potatoes are traditionally simpler, baked in just a cream or milk-based sauce without cheese.
Russet potatoes are the best choice. Their high starch content helps to thicken the cream sauce naturally and they bake up incredibly tender, which is perfect for this dish.
This usually happens for two reasons. First, using pre-shredded cheese, which has anti-caking agents, can prevent smooth melting. Always shred your own. Second, overheating the sauce. Keep it at a gentle simmer and avoid a rolling boil to keep the cream and cheese from separating.
Share Your Creation!
We are so excited for you to try this amazing Ruth’s Chris Potatoes au Gratin recipe! If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Ruth’s Chris Potatoes au Gratin (The Best Copycat Recipe)
Ruth’s Chris Potatoes au Gratin (The Best Copycat Recipe)
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch baking dish.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Slowly whisk in the heavy cream, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Gradually stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Remove from the heat.
- Add the sliced potatoes to the cheese sauce, stirring gently to coat every slice.
- Pour the potato mixture into your prepared baking dish and spread it into an even layer.
- Sprinkle the top with shredded Parmesan cheese and a pinch of paprika.
- Bake for 50-60 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
- Let the potatoes au gratin rest for at least 10 minutes before serving to allow the sauce to set.
Notes
Tip 2: Shred your own cheese from a block. Pre-shredded cheeses have additives that can make the sauce grainy.
Tip 3: Don't boil the cream sauce. A gentle simmer is all that's needed to melt the cheese and prevent the sauce from separating.
