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Copycat Ruth’s Chris Potatoes au Gratin

Welcome to the ultimate indulgence in comfort food: Copycat Ruth’s Chris Potatoes au Gratin. This rich, creamy dish, inspired by the famous steakhouse, is the epitome of decadence. Imagine layers of tender russet potatoes, enveloped in a velvety cheese sauce, and topped with a golden, crispy crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes au Gratin
  • 2 lb russet potatoes peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup milk whole or low-fat
  • 2 cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • Fresh parsley

Equipment

  • Sharp Knife
  • Cutting board
  • Large saucepan
  • Whisk
  • Baking dish
  • Aluminum foil
  • Oven Mitts

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large saucepan over medium heat, melt the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
  3. Step 3: Stir in heavy cream, milk, salt, black pepper, and cayenne pepper. Bring this mixture to a simmer, then remove it from heat.
  4. Step 4: In a greased baking dish, place half of the sliced potatoes in an even layer. Pour half of the cream mixture over the potatoes, followed by half of the cheddar cheese and half of the Parmesan cheese.
  5. Step 5: Repeat the layers with the remaining potatoes, cream mixture, and cheese.
  6. Step 6: Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  7. Step 7: After 45 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender.
  8. Step 8: Let cool for a few minutes, then garnish with freshly chopped parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.