These Copycat Ruth’s Chris Potatoes Au Gratin are creamy, cheesy, and perfectly golden on top—just like the famous steakhouse version. Thinly sliced potatoes are baked in a rich cream sauce with plenty of melted cheese, creating a dish that’s smooth, cheesy, and comforting with every bite.
I love making this recipe when I want to treat my family to something special but without having to head out to a fancy restaurant. The best part I’ve found is letting the cheese get that little crispy crust on the edges while the inside stays creamy and soft. It’s like a warm hug on a plate, every time!
My favorite way to serve these potatoes is alongside a juicy steak or roasted chicken, but honestly, they’re so good that I’ve caught myself eating them as the main event. If you want to add a little twist, sprinkle some fresh herbs like thyme or chives on top before serving—it really brightens the flavors and makes the dish feel just a bit more special.
Key Ingredients & Substitutions
Russet Potatoes: These are great for creamy dishes because they hold their shape well and have a fluffy texture. If you want a slightly waxier texture, Yukon Gold potatoes work, but the creaminess will be a bit different.
Heavy Cream & Milk: The combo of heavy cream and whole milk creates richness without being too thick. For a lighter version, swap heavy cream for half-and-half, but expect less creaminess.
Cheddar & Gruyère Cheese: Sharp cheddar gives that bold flavor, and Gruyère adds nuttiness and meltiness. If you can’t find Gruyère, Swiss or Emmental cheese makes a good substitute.
Garlic & Nutmeg: These really deepen the flavor without overpowering. Fresh garlic offers brightness; nutmeg adds subtle warmth. Don’t skip these—they give that special touch.
How Do You Get the Perfect Golden, Bubbling Top on Au Gratin Potatoes?
Getting a crispy, golden crust while keeping the inside creamy can be tricky but here’s my approach:
- Layer the potatoes evenly so each slice cooks through.
- Warm the cream sauce first; this helps the potatoes cook gently and absorb flavor.
- Cover with foil for most of the baking time so moisture stays trapped, making potatoes tender.
- Remove the foil near the end to let the cheese bubble and turn golden brown.
- Use the broiler for just a minute or two if you want extra color—watch closely to avoid burning!
After baking, letting the dish rest helps the sauce thicken up and makes it easier to serve. These tips will give you potatoes au gratin with a soft center and a beautifully crisp, cheesy top every time.
Equipment You’ll Need
- 9×9-inch baking dish – I like this size because it’s the perfect shape to hold a good amount of potatoes and helps them cook evenly.
- Large saucepan – this is where you’ll warm the cream and garlic, making sure they’re ready for layering.
- Sharp knife and mandoline (if you have one) – these keep your potato slices thin and even, which helps with uniform cooking and a pretty presentation.
- Measuring cups and spoons – for precise seasonings and liquids, ensuring the recipes turn out just right.
- Aluminum foil – covers the dish to keep the potatoes tender during most of baking, preventing over-browning too early.
Flavor Variations & Add-Ins
- Swap cheddar for Monterey Jack or Swiss cheese for different flavor profiles, depending on your taste or what you have at home.
- Add cooked bacon bits or sautéed mushrooms layered between the potatoes for extra flavor and texture.
- Mix in some chopped fresh herbs like thyme or rosemary into the cream for a fresh, aromatic twist.
- For a spicy kick, sprinkle a pinch of cayenne pepper or paprika over the layers before baking.
Copycat Ruth’s Chris Potatoes Au Gratin
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and thinly sliced (about 6 cups)
- 3 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 tablespoons unsalted butter, for greasing
- Fresh parsley or thyme, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 1 hour 10 minutes to bake. Allow an extra 10 minutes for resting before serving.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven:
Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with the unsalted butter so the potatoes don’t stick.
2. Warm the Cream Mixture:
In a large saucepan over medium heat, combine heavy cream, whole milk, and minced garlic. Warm gently until hot but not boiling. Stir in salt, black pepper, and ground nutmeg for flavor.
3. Layer the Potatoes and Cheese:
Place half of your thinly sliced potatoes evenly in the baking dish. Pour half of the warm cream mixture over them. Sprinkle half of the shredded cheddar and Gruyère cheeses on top. Repeat with the remaining potatoes, cream, and cheese.
4. Bake Covered and Then Uncovered:
Cover the dish tightly with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 20-25 minutes until the top is golden, bubbly, and the potatoes are tender when poked with a fork.
5. Optional Browning and Serving:
If you want a more golden, crispy top, place the dish under the broiler for 1-2 minutes—watch carefully to avoid burning. Let the potatoes sit for about 10 minutes to set before serving. Garnish with fresh parsley or thyme for a pretty touch and extra flavor.
Enjoy these delicious, creamy, cheesy potatoes au gratin that bring a restaurant favorite right into your own kitchen!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for a tender, creamy texture. If using frozen, thaw completely and pat dry to avoid excess moisture, which can make the dish watery.
How Should I Store Leftover Potatoes Au Gratin?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep them creamy and delicious.
Can I Make This Dish Ahead of Time?
Absolutely! Assemble the dish and refrigerate it covered for up to 24 hours before baking. Just add 10 extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Gruyère Cheese?
If you can’t find Gruyère, Swiss or Emmental cheese works well as a substitute, giving a similar nutty and melty quality to the dish.