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Ruth's Chris Potatoes Au Gratin Copycat Recipe

Ruth's Chris Potatoes Au Gratin Copycat Recipe

You’re making a Ruth’s Chris Potatoes Au Gratin copycat recipe that delivers the same rich, creamy, steakhouse-style side dish at home. This is perfect for holidays, dinner parties, or anytime you want a reliable crowd-pleaser that feels indulgent but approachable.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Portions
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds russet potatoes, peeled and sliced very thin (about 1/8 inch)
Creamy Cheese Sauce
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1½ cups freshly grated sharp cheddar cheese
  • ½ cup freshly grated Parmesan cheese
Flavor Builders
  • 2 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional, but traditional)
For the Dish
  • 1 tablespoon unsalted butter, for greasing the baking dish

Method
 

  1. Preheat oven to 375°F and butter a baking dish.
  2. Warm cream, milk, garlic, and seasonings over medium-low heat. Stir in cheeses until smooth.
  3. Layer half the sliced potatoes in the dish and pour over half the sauce. Repeat layers.
  4. Cover with foil and bake 40 minutes. Remove foil and bake 15–20 minutes until tender and golden.
  5. Rest 10 minutes before serving.

Notes

  • Slice potatoes very thin for even cooking.
  • Keep cream at a gentle heat, do not boil.
  • Grate cheese fresh for the smoothest melt.
  • Cover first to prevent over-browning.
  • Rest before serving so sauce sets properly.