The first time I tried potatoes au gratin at a steakhouse, I was amazed by how a simple mix of potatoes, cream, and cheese could taste so luxurious and comforting at the same time.
This copycat version is perfect for weeknight dinners, holiday gatherings, or whenever you want that decadent restaurant side without the restaurant price tag or reservation.
SaveI love making a big pan of these because the kitchen fills with a warm, buttery, cheesy aroma, and the first bite always has that tender potato edge with a lightly golden top that makes everyone go back for seconds.
Copycat Ruth's Chris Potatoes Au Gratin Recipe
Ingredients
Cream Sauce
Potatoes and Cheese
Instructions
- Preheat oven and prep pan
Preheat your oven to 375 degrees F (190 degrees C). Lightly butter a 9x13 inch baking dish or spray it with cooking spray so the potatoes release easily.
- Make the roux for the sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it smells nutty but do not let it brown. This cooks out the raw flour taste and helps the sauce stay smooth.
- Whisk in the dairy
Slowly pour in the heavy cream and milk while whisking constantly so the mixture stays lump free. Keep whisking until everything is well combined and the sauce begins to thicken slightly.
- Season the sauce
Stir in the garlic powder, onion powder, kosher salt, black pepper, and nutmeg. Reduce the heat to low and let it simmer gently for 3 to 5 minutes, whisking occasionally, until the sauce is creamy and lightly thickened.
- Slice and briefly soak the potatoes
While the sauce simmers, place the potato slices in a large bowl of cold water for 10 minutes. This helps remove excess starch so the potatoes cook evenly and stay tender.
- Layer the potatoes and sauce
Drain and dry the potato slices with a clean kitchen towel. Spread about one third of the sauce in the bottom of the prepared pan, then add a layer of potatoes, followed by a sprinkle of cheddar and Parmesan. Repeat layers until all potatoes and sauce are used, finishing with a generous layer of cheese on top.
- Cover and bake
Cover the dish tightly with foil to keep steam in and help the potatoes cook through. Bake for 30 minutes, then remove the foil and bake for an additional 15 to 20 minutes, until the edges are bubbling and the top is lightly golden.
- Rest before serving
Let the potatoes rest for 10 minutes after they come out of the oven. This helps the sauce set slightly so each serving holds together nicely and stays creamy.
- Garnish and serve
Sprinkle the chopped chives over the top just before serving for a fresh, mild onion note and a pop of color that makes the dish feel restaurant style.
- Store leftovers properly
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees F until warmed through and a little bubbly to restore the creamy texture.
Substitutions and variations
- Use Yukon Gold potatoes instead of russet for a slightly buttery flavor and softer texture.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Replace sharp cheddar with Gruyère or Swiss for a different cheese profile.
- Use vegetable broth and a sprinkle of smoked salt for a dairy free version with similar depth.
Chloe's tips
- For extra tender potatoes, simmer them in their cheese sauce on the stovetop for 5 minutes before baking if time allows.
- To get a restaurant style browned top, broil for 1 to 2 minutes at the very end, but watch closely so they do not burn.
- Taste and adjust seasoning before the final bake; a pinch more salt or a dash of Worcestershire sauce can deepen the flavor.
- Letting the potatoes soak in cold water removes starch that can make them gummy as they cook.
How to store it
- Refrigerate in an airtight container for up to 3 days. Reheat slowly in the oven to keep the sauce creamy.
- If the top seems dry after reheating, splash a tablespoon of milk over the potatoes and cover with foil while warming.
Serving suggestions
Serve these potatoes as a showstopping side that rivals any Ruth's Chris version.
- Plated with a generous drizzle of sauce and a sprinkle of chives for a polished look.
- Paired with a perfectly seared steak or roasted chicken for a classic steakhouse dinner spread.
Frequently asked questions
Can I make this in a slow cooker instead of the oven?
Yes, transfer the layered potatoes and sauce to a slow cooker, cover, and cook on low for 4 to 5 hours until the potatoes are tender. Finish under the broiler for a few minutes if you want a browned top.
Why did my potatoes turn out gummy?
Gummy potatoes often come from excess starch. Soaking the sliced potatoes in cold water for 10 minutes and rinsing them well before layering helps remove that extra starch and keeps the texture tender.
How do I prevent a grainy cheese sauce?
Heat the sauce gently and do not boil it after adding the cheese. If you see slight separation, whisk in a teaspoon of lemon juice or a splash of cold milk while stirring to bring it back together.
Can I assemble this ahead and bake later?
Absolutely. Assemble the dish up to the baking step, cover tightly, and refrigerate overnight. Add 10 to 15 minutes to the covered bake time to ensure the potatoes are fully tender.
Let's get cooking!
This copycat version proves you can enjoy a restaurant quality gratin without leaving your own kitchen, and once you master the creamy sauce and layered potatoes, it will become a go to side for special dinners and cozy weeknights alike.
