Ruth’s Chris Potatoes au Gratin is a rich, creamy, and indulgent side dish that’s perfect for pairing with steak or any main course. This dish features tender potatoes baked in a luxurious cheese sauce, creating a comforting and delicious recipe that’s sure to impress. With layers of golden, bubbly cheese and soft, flavorful potatoes, this copycat recipe brings the famous Ruth’s Chris dish right to your kitchen.
Why You’ll Love Ruth’s Chris Potatoes au Gratin
- Rich and Creamy: The cheesy, creamy sauce makes this dish indulgent and full of flavor.
- Restaurant-Quality at Home: Recreate the signature dish from Ruth’s Chris Steak House with simple ingredients and easy steps.
- Perfect for Special Occasions: This dish is a showstopper at any dinner party or holiday gathering.
- Customizable: You can add different cheeses or herbs to make it your own.
Ingredients
4 large russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cups shredded cheddar cheese (sharp or mild)
1 cup shredded Parmesan cheese
3 cloves garlic, minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Dijon mustard (optional for extra flavor)
Chopped fresh parsley (optional for garnish)
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or nonstick spray and set it aside. - Prepare the Potatoes
Peel and thinly slice the russet potatoes (about 1/8-inch thick). You can use a mandoline slicer for even, thin slices. Set the potatoes aside. - Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour to make a roux and cook for about 1 minute, stirring constantly, until lightly golden.Slowly whisk in the heavy cream and milk, ensuring there are no lumps. Continue to whisk and cook for 2-3 minutes until the sauce begins to thicken. Stir in the Dijon mustard (if using), salt, and pepper. Reduce the heat to low and add 1 ½ cups of the cheddar cheese and ¾ cup of the Parmesan cheese, stirring until melted and smooth.
- Assemble the Dish
Layer half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and top with the remaining cheese sauce. - Add the Cheese Topping
Sprinkle the remaining cheddar cheese and Parmesan cheese over the top of the dish for a golden, bubbly crust. - Bake the Potatoes
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly. - Let It Rest and Serve
Once baked, allow the potatoes to rest for about 10 minutes before serving. This will help the cheese sauce set. Garnish with chopped fresh parsley if desired, and serve hot.
Tips for the Best Potatoes au Gratin
- Thin Slices: Make sure the potatoes are thinly sliced (about 1/8 inch) so they cook evenly. Using a mandoline slicer ensures uniform slices, which helps with even cooking.
- Use High-Quality Cheese: For the best flavor, use high-quality cheddar and Parmesan cheeses. Freshly grated cheese melts better and has a richer flavor compared to pre-shredded cheese.
- Cover While Baking: Covering the dish with foil during the first part of baking helps the potatoes cook through without drying out. Removing the foil toward the end allows the cheese to turn golden and bubbly.
Variations
- Gruyère Twist: Replace half of the cheddar cheese with Gruyère cheese for a more traditional French take on potatoes au gratin.
- Herbed Potatoes: Add fresh thyme or rosemary to the cheese sauce for an herby twist.
- Bacon Potatoes au Gratin: Stir in cooked, crumbled bacon between the layers of potatoes for a smoky, savory addition.
FAQs
Q1: Can I make this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, bring the dish to room temperature and bake as directed, adding a few extra minutes if necessary.
Q2: How do I store leftovers?
Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes until warmed through.
Q3: Can I freeze potatoes au gratin?
While potatoes au gratin can be frozen, the texture of the potatoes may become a bit grainy after thawing. If freezing, wrap the baked dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
Q4: What can I serve with potatoes au gratin?
Potatoes au gratin are perfect alongside grilled or roasted meats like steak, chicken, or pork. They also pair wonderfully with a fresh green salad or steamed vegetables.
Copycat Ruth’s Chris Potatoes au Gratin is a rich, creamy, and cheesy side dish that’s sure to impress at any meal. With layers of tender potatoes and a decadent cheese sauce, this recipe brings the flavors of the iconic Ruth’s Chris dish to your home kitchen. Whether you’re serving it for a holiday feast or a simple family dinner, these potatoes are sure to be a hit!