Name: Copycat Ruth’s Chris Potatoes au Gratin Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons butter, plus more for greasing baking dish; 1/2 white onion, minced; 2 garlic cloves, minced; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup chicken stock; 1 1/4 cups heavy cream, plus more if needed; 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick; 2 cups cheddar cheese, grated; 3/4 cup provolone cheese, grated; 1/2 cup Parmesan cheese, grated; Fresh parsley, chopped, for garnish

Jump to Recipe·5 from 8 reviews

Get ready to fall head-over-heels for creamy, cheesy comfort: this Copycat Ruth’s Chris Potatoes au Gratin recipe brings restaurant-worthy decadence right to your dinner table. It’s the kind of side dish that turns even the simplest meal into a special occasion, with layers of tender potatoes, a trio of melted cheeses, and a perfectly savory cream sauce that makes every bite totally irresistible. Whether you’re hosting a holiday feast or just craving a little something extra with your weeknight dinner, this version is as close as home cooking gets to the famous steakhouse original—minus the reservations.

Copycat Ruth's Chris Potatoes au Gratin Recipe - Recipe Image

Ingredients You’ll Need

The best part about Copycat Ruth’s Chris Potatoes au Gratin is how every ingredient serves a delicious purpose—each one works together to achieve those melty layers, creamy texture, and golden, bubbly top. Stick to these classic flavors and you’ll understand why this timeless dish wows every single time.

Butter: Essential for prepping your dish and sautéing the aromatics, adding a subtle richness right from the start.
White Onion: Brings gentle, aromatic sweetness that forms the backbone of the sauce.
Garlic: Adds savory depth without overpowering the other flavors—just enough to make things interesting.
Salt: Vital for coaxing out flavors from both potatoes and cheese.
Freshly Ground Black Pepper: Gives the dish a little kick and balance.
Chicken Stock: Lends savory depth and prevents the cream sauce from feeling too heavy.
Heavy Cream: The secret to the silky, luscious sauce that makes the potatoes so dreamy.
Russet Potatoes: Classic and starchy, they soak up the cream beautifully and give just the right bite.
Cheddar Cheese: Picks up that sharp, gooey melt and gives the gratin its signature color.
Provolone Cheese: Melts like a dream and brings lovely creaminess to the party.
Parmesan Cheese: Adds a nutty, salty finish and helps create that irresistible golden crust up top.
Fresh Parsley: Optional, but it’s the perfect final touch for color and a hint of fresh contrast.

How to Make Copycat Ruth’s Chris Potatoes au Gratin

Step 1: Prep the Oven and Baking Dish

Begin by heating your oven to 425°F—this high temperature ensures the potatoes cook to tender perfection and the cheese bubbles irresistibly. Butter an 8×8-inch baking dish generously to prevent sticking and to add another layer of flavor right from the bottom up.

Step 2: Sauté Onions and Garlic

Place a large pot over medium heat and melt the butter until it just begins to bubble. Toss in the minced white onion and cook, stirring occasionally, until the onions are completely soft and translucent—about 5 minutes. This slow sweating draws out sweetness while creating the aromatic base for your Copycat Ruth’s Chris Potatoes au Gratin.

Step 3: Season and Simmer

Once the onions are just right, add the minced garlic, then sprinkle in salt and freshly ground black pepper. Stir and let the garlic cook for just about 30 seconds—it should be fragrant but not brown. Add the chicken stock, pour in that luscious heavy cream, and gently stir in the sliced potatoes. Bring the mixture to a low simmer, being careful never to let it boil (which could cause the cream to curdle and the potatoes to break up).

Step 4: Cook Potatoes Until Tender

Cover the pot, reduce the heat to medium-low, and allow the potatoes to gently simmer in the aromatic cream mixture. After 15 to 20 minutes, lift the lid and check for tenderness. The potatoes should yield easily to a fork but not fall apart. Take this moment to taste and adjust your seasonings so everything is perfectly balanced.

Step 5: Bake with Cheesy Perfection

Spoon the potato mixture—cream, sauce, and all—into the buttered baking dish, spreading into an even layer. Now comes the best part: sprinkle the grated cheddar, provolone, and parmesan cheeses in generous layers over the top. Slide the dish into your hot oven and bake for 10 to 15 minutes until the surface is golden, bubbly, and so tempting that you’ll want to dig in right away.

Step 6: Garnish and Serve

Let the Copycat Ruth’s Chris Potatoes au Gratin rest for a moment after baking. Shower the top with chopped fresh parsley—not only does it look beautiful, but it gives a hint of freshness that lifts every bite. Now, serve and watch smiles appear around your table!

How to Serve Copycat Ruth’s Chris Potatoes au Gratin

Garnishes

A finishing flourish does wonders for both flavor and presentation. A scattering of fresh parsley delivers color and a touch of herbal brightness, but you could also try chives, thinly sliced scallions, or even a dusting of smoked paprika for a subtle extra kick. These small touches make your Copycat Ruth’s Chris Potatoes au Gratin really pop on the plate!

Side Dishes

This gratin’s richness begs for pairings that balance and elevate. Classic choices like roast or grilled beef, pork chops, or even a simple rotisserie chicken are always crowd pleasers. For greens, think crisp salads, garlicky green beans, or roasted broccoli. The comforting layers of flavor in Copycat Ruth’s Chris Potatoes au Gratin play beautifully against zippy or fresh sides.

Creative Ways to Present

If you want to show off, make individual portions of Copycat Ruth’s Chris Potatoes au Gratin in small ramekins—perfect for dinner parties! For a rustic family meal, serve it in a cast iron skillet at the center of the table. Or, try serving alongside brunch staples, like ham or eggs, for an unexpected (and delightful) twist.

Make Ahead and Storage

Storing Leftovers

Let your leftover Copycat Ruth’s Chris Potatoes au Gratin cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 3 days—you’ll find the flavors deepen a bit and every reheated slice remains just as comforting.

Freezing

If you’d like to freeze, let the gratin cool completely, then wrap tightly with a layer of plastic and foil, or keep in a freezer-safe dish. Properly wrapped, it will last well for up to 2 months. For best texture, slice into portions before freezing so you can grab exactly what you need for an easy side.

Reheating

To reheat, remove any plastic wrap, cover with foil, and warm in a 350°F oven until hot throughout. If you want the top to crisp up again, remove the foil during the last few minutes. Individual portions can be reheated in the microwave, but the oven will keep that signature cheesy crust intact.

FAQs

Can I use another type of potato?

Absolutely! Yukon Gold potatoes are a delicious alternative to russets and will deliver a creamier texture, though they’ll hold their shape a bit less. Just be sure to always slice them evenly for the best result in Copycat Ruth’s Chris Potatoes au Gratin.

Can I make this dish vegetarian?

Yes—simply swap the chicken stock for vegetable stock or even water. You’ll still get a luxuriously creamy result that’s every bit as satisfying for vegetarians.

What’s the best way to slice the potatoes?

A mandoline makes slicing a breeze and keeps the pieces perfectly even, which ensures everything bakes at the same rate. A sharp knife works too—just aim for 1/8-inch thick slices for that classic Copycat Ruth’s Chris Potatoes au Gratin texture.

Can I prep this dish ahead?

Definitely! You can prepare everything up until the final bake, cover and refrigerate the dish, then add cheese and bake just before serving. This makes Copycat Ruth’s Chris Potatoes au Gratin ideal for parties or big family dinners.

My sauce looks thin—what went wrong?

If your sauce isn’t thickening up, it could be from slicing potatoes too thick or not simmering them long enough in the cream mixture. Be sure you hit that fork-tender (but not mushy) sweet spot before transferring them to the baking dish for the best, creamiest Copycat Ruth’s Chris Potatoes au Gratin.

Final Thoughts

There’s something truly special about serving Copycat Ruth’s Chris Potatoes au Gratin—a dish that elicits “wow” reactions at the first taste and brings warmth to every gathering. If you’re craving cozy indulgence with a steakhouse twist, try this recipe soon—it’s destined to become your next dinnertime legend!