Ruth’s Chris Potatoes au Gratin: Creamy, Cheesy Perfection (Copycat Recipe)

There are side dishes, and then there are legendary side dishes. Ruth’s Chris Steak House’s Potatoes au Gratin sits firmly in the latter category. This isn’t just scalloped potatoes; it’s a masterpiece of creamy, cheesy, garlicky indulgence with a perfectly golden, crisp top that gives way to meltingly tender layers of potato. It’s the dish that often steals the show from the steak itself. But what if you could recreate this iconic restaurant-quality experience in your own kitchen? Good news: you absolutely can. This copycat recipe breaks down the secrets to achieving that luxurious texture and deep flavor, making it surprisingly approachable for home cooks of all levels. Get ready to impress your family and guests with the ultimate comfort food side dish.

Why This Recipe Works: Decoding the Magic

Before we dive in, let’s understand what makes this recipe so special. Many au gratin recipes can be watery, bland, or gluey. This version avoids those pitfalls by:

• A Creamy Roux Base: Instead of just pouring cream over the potatoes, we start with a roux (butter and flour). This creates a stable, luxurious béchamel sauce that clings to every potato slice and bakes up velvety, not separated.
• Layering Flavor: We infuse the cream with garlic and herbs before making the sauce, and we also add sharp cheddar directly into the sauce. This double-cheese method ensures flavor in every single bite, not just on top.
• The Right Potato: We use russet potatoes for their high starch content, which helps thicken the sauce naturally and gives that perfect soft, fluffy texture.
• Slow, Even Cooking: Baking in a water bath (a bain-marie) ensures the potatoes cook gently and evenly from the edges to the center, preventing the sauce from curdling or the top from burning before the middle is tender.

Ruth’s Chris Potatoes au Gratin Ingredients

Gathering high-quality, simple ingredients is the first step to success. Here’s what you’ll need:

Pro Tip: Measure all your ingredients before you start (a technique called mise en place). It makes the cooking process smooth and stress-free.

The Main Components:

• 3 pounds (about 4-5 medium) Russet Potatoes – peeled
• 2 cups Heavy Cream
• 1 cup Whole Milk
• 4 tablespoons Unsalted Butter
• 3 cloves Garlic, minced
• 1 teaspoon Fresh Thyme (or ½ tsp dried)
• ¼ teaspoon Freshly Grated Nutmeg (trust us, it’s essential!)

For the Cheese Sauce:

• 3 tablespoons All-Purpose Flour
• 2 ½ cups Sharp White Cheddar Cheese, freshly grated (divided – 2 cups for sauce, ½ cup for top)
• 1 cup Gruyère Cheese, freshly grated
• Salt and Freshly Ground Black Pepper, to taste (be generous)

For the Topping:

• The reserved ½ cup Sharp White Cheddar Cheese
• A pinch of Paprika (for color)

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Step-by-Step Instructions for Perfect Potatoes au Gratin

Follow these detailed steps, and you’ll be guaranteed a stunning result.

H2: Preparation is Key

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Butter a 9×13 inch (or similar 3-quart) baking dish generously.
2. Prep the Potatoes: Peel the russet potatoes. Using a sharp knife or a mandoline slicer (use the guard for safety!), slice them uniformly into ⅛-inch thick rounds. This even thickness is crucial for consistent cooking. Place the slices in a large bowl of cold water to prevent browning while you make the sauce.
3. Infuse the Cream: In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper. Heat until it just begins to simmer around the edges (small bubbles form). Remove from heat, cover, and let it steep for 15 minutes to build a deep, aromatic flavor.

H2: Building the Luxurious Cheese Sauce

4. Make the Roux: In a separate, larger saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat. Once melted and foaming, whisk in the 3 tablespoons of flour. Cook, whisking constantly, for about 2 minutes until the mixture is bubbly and smells slightly nutty. This cooks the raw flour taste out.
5. Create the Béchamel: Slowly pour the warm, infused cream mixture into the roux, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, continuing to whisk. It will thicken noticeably within 3-5 minutes.
6. Cheese, Please!: Reduce the heat to low. Remove the sauce from the heat. Gradually whisk in the 2 cups of grated sharp cheddar and the 1 cup of grated gruyère until the sauce is completely smooth and melted. Taste the sauce it should be highly seasoned. Add more salt and pepper if needed. Remember, this sauce will coat bland potatoes.

H2: Assembling and Baking

7. Drain and Combine: Drain the potato slices thoroughly and pat them dry with a clean kitchen towel. This step is important for a non-watery gratin. Add the dried potato slices to the cheese sauce. Gently fold with a spatula until every single slice is coated in the luscious sauce.

8. Transfer to Dish: Pour the saucy potato mixture into your prepared buttered baking dish, spreading it out into an even layer.
9. The Water Bath: Place the filled baking dish inside a larger roasting pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the baking dish. This water bath is the secret to creamy, evenly-cooked potatoes.
10. Top and Bake: Sprinkle the reserved ½ cup of cheddar cheese evenly over the top, followed by a light dusting of paprika.
11. Bake Covered: Cover the entire roasting pan setup loosely with aluminum foil. Bake for 45 minutes.
12. Finish Uncovered: Carefully remove the foil (watch for steam!). Continue baking, uncovered, for another 35-45 minutes, or until the top is a deep, golden brown, the sauce is bubbling vigorously around the edges, and a knife easily pierces the center potatoes.
13. The Crucial Rest: Once out of the oven, let the potatoes au gratin rest on a wire rack for at least 20-25 minutes. This allows the sauce to set fully, making it creamy instead of runny when you serve it.

Useful Tips for Flawless Execution

• Mandoline Mastery: A mandoline slicer is the best tool for perfectly even potato slices. If you don’t have one, take your time with a sharp knife. Consistency is the goal.
• Cheese Matters: Always grate your own cheese. Pre-shredded bags contain anti-caking agents (like cellulose) that prevent the cheese from melting smoothly into a silky sauce.
• Make-Ahead Magic: You can assemble the entire dish (through step 8) up to 24 hours in advance. Cover tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
• Testing for Doneness: The visual cues are key. The top should be beautifully browned, and the sauce should be bubbling through the top layer in places. If the top is browning too quickly, loosely tent it with foil.
• Leftovers & Reheating: Store leftovers covered in the fridge for 3-4 days. Reheat individual portions in the microwave, or re-crisp the top for a few minutes under the broiler (watch closely!).

Conclusion: Your Turn to Create a Legend

Recreating the famous Ruth’s Chris Potatoes au Gratin at home is more than just following a recipe it’s about bringing a touch of steakhouse luxury to your dinner table. While it requires a few more steps than a dump-and-bake casserole, each step has a purpose, building layers of flavor and ensuring that iconic creamy texture. The result is a show-stopping side dish that pairs phenomenally with steak, roast chicken, ham, or even stands proudly as the main event for a vegetarian feast. So, roll up your sleeves, embrace the process, and get ready to receive the ultimate compliment: “These are even better than the restaurant!” Don’t just dream about that creamy, cheesy perfection preheat your oven and make it happen tonight. Happy cooking