There are few side dishes as iconic and indulgent as the potatoes au gratin from Ruth’s Chris Steak House. Each bite is a luxurious combination of tenderly cooked potatoes, a rich and velvety cheese sauce, and a perfectly golden-brown crust. For years, it has been the gold standard of steakhouse sides. Now, you can bring that same five-star experience into your own kitchen with this ultimate Ruth’s Chris Potatoes au Gratin copycat recipe.
We’ve meticulously tested and perfected this recipe to ensure it captures the authentic flavor and texture that makes the original so famous. Get ready to create a show-stopping side dish that will have everyone asking for seconds.
Why This is the Best Ruth’s Chris Potatoes au Gratin Recipe
This isn’t just another potato recipe; it’s a recreation of a culinary classic. What sets this recipe apart is its unwavering commitment to the original’s signature qualities. We focus on the three key elements that define the Ruth’s Chris experience: the perfect potato texture, a flawlessly smooth and rich cheese sauce, and that irresistible cheesy topping. By following our detailed, step-by-step instructions, you’re not just cooking; you’re mastering the art of the perfect gratin.
What You’ll Need: The Key to Authentic Flavor
Achieving that signature steakhouse taste starts with using the right ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish a standout.
For the Potatoes
- Russet Potatoes: Their high starch content is essential. This starch releases during cooking, naturally thickening the sauce and creating that coveted creamy consistency.
- Yellow Onion & Garlic: These form the aromatic foundation, providing a savory depth that complements the richness of the cheese and cream.
For the Creamy Cheese Sauce
- Unsalted Butter & All-Purpose Flour: These create a roux, the classic thickening agent that gives the sauce its body.
- Heavy Cream & Whole Milk: This combination provides the perfect balance of richness and liquid, resulting in a sauce that’s decadent but not overly heavy.
- Cheddar & Gruyère Cheese: We use a blend for the ultimate flavor. Sharp cheddar provides a familiar tang, while Gruyère brings a nutty, salty complexity that is key to the original Ruth’s Chris recipe.
- Seasoning: A simple mix of salt, black pepper, and a pinch of nutmeg enhances all the other flavors beautifully.
How to Make Ruth’s Chris Potatoes au Gratin Step-by-Step
Follow these steps closely to assemble a flawless and delicious potato gratin that tastes just like the restaurant version.
- Prepare the Potatoes and Aromatics: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish. Using a mandoline for uniform slices, slice the potatoes about 1/8-inch thick. Finely chop the yellow onion and mince the garlic.
- Create the Cream Sauce: In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for one minute to create a roux.
- Build the Velvety Cheese Sauce: Slowly whisk in the heavy cream and whole milk until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce has thickened slightly. Remove from the heat and stir in 1 cup of shredded cheddar and 1 cup of shredded Gruyère. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg.
- Layer the Gratin: Arrange half of the sliced potatoes in an even layer in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and the rest of the sauce.
- Bake to Golden Perfection: Sprinkle the remaining ½ cup of cheddar and ½ cup of Gruyère cheese over the top. Bake, uncovered, for 50-60 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown. Let the gratin rest for 10-15 minutes before serving to allow the sauce to set.
Pro Tips for Perfect Steakhouse-Style Potatoes
- Use a Mandoline: A mandoline slicer is the secret to success. It ensures every potato slice is uniformly thin, which allows them to cook evenly and absorb the sauce perfectly.
- Shred Your Own Cheese: Pre-shredded cheeses are often coated with anti-caking agents that can make your sauce gritty. For the smoothest, most luxurious cheese sauce, always buy blocks of cheese and shred them yourself.
- Don’t Rinse the Potatoes: After slicing, do not rinse the potatoes. The surface starch is your friend—it helps thicken the cream sauce and makes the final dish incredibly creamy.
- Let It Rest: This is a crucial step! Letting the potatoes au gratin rest for at least 10 minutes after baking allows the sauce to thicken and set, ensuring clean, beautiful slices when you serve.
What to Serve with Potatoes Au Gratin
This Ruth’s Chris Potatoes au Gratin recipe is the ultimate sidekick for any celebratory meal. It pairs classically with a perfectly cooked steak, but it’s also fantastic alongside juicy baked pork chops. For a well-rounded meal, add a side of simple roasted vegetables to cut through the richness.
Storing, Reheating, and Making Ahead
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat individual portions in the microwave or place the entire baking dish in a 350°F (175°C) oven, covered with foil, until warmed through.
- Making Ahead: You can assemble the entire dish up to one day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the fridge for 30 minutes to come to room temperature, then bake as directed, adding 10-15 minutes to the baking time if needed.
Frequently Asked Questions about Ruth’s Chris Potatoes au Gratin
Yes! You can assemble the entire dish a day in advance, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking. You may need to add 10-15 minutes to the baking time.
To prevent a watery gratin, use starchy potatoes (like Russets), don’t rinse the slices after cutting, and use a rich sauce with enough fat from heavy cream and cheese. This ensures the sauce emulsifies properly rather than separating.
A combination of sharp cheddar and Gruyère cheese provides the closest flavor to the original. Cheddar offers a classic tangy flavor, while Gruyère adds a nutty and salty complexity that is signature to the restaurant’s version.
Starchy potatoes like Russets or Idaho potatoes are the best choice. Their high starch content helps to thicken the sauce naturally, resulting in a creamier, more cohesive dish.
The main difference is cheese. Traditional scalloped potatoes are baked in a simple cream or milk sauce. Potatoes au gratin, which means ‘by way of grating,’ are made with cheese, both in the sauce and sprinkled on top to create a golden-brown crust.
More Delicious Side Dishes To Try
If you loved this recipe, explore some of our other favorite side dishes that are perfect for any dinner. Try our fan-favorite crispy roast potatoes or the seasonal delight of maple-glazed roasted butternut squash.
A Steakhouse Classic, Perfected
Bringing the luxury of a steakhouse into your home is one of cooking’s greatest rewards. This Ruth’s Chris Potatoes au Gratin recipe delivers on that promise, offering a side dish so decadent and flavorful it might just steal the show. We hope you enjoy making it as much as we do! If you try it, leave a comment below and don’t forget to share your creation on Pinterest!
Ruth’s Chris Potatoes au Gratin Recipe
Ruth’s Chris Potatoes au Gratin (The Ultimate Copycat Recipe)
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish. Using a mandoline for uniform slices, slice the potatoes about 1/8-inch thick. Finely chop the yellow onion and mince the garlic.
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for one minute to create a roux.
- Slowly whisk in the heavy cream and whole milk until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce has thickened slightly. Remove from the heat and stir in 1 cup of shredded cheddar and 1 cup of shredded Gruyère. Continue stirring until the cheese is completely melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and the rest of the sauce.
- Sprinkle the remaining ½ cup of cheddar and ½ cup of Gruyère cheese over the top. Bake, uncovered, for 50-60 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown. Let the gratin rest for 10-15 minutes before serving to allow the sauce to set.
Notes
Shred your own cheese for the smoothest sauce.
Let the dish rest for 10-15 minutes before serving to allow the sauce to set properly.
