Dinner

Copycat Ruth’s Chris Potatoes au Gratin Recipe

Bylina Carter November 27, 2025November 27, 2025

Introduction

These Copycat Ruth’s Chris Potatoes au Gratin offer a rich and creamy side dish perfect for any special occasion or comforting meal. With tender russet potatoes bathed in a flavorful cheesy sauce, it’s a guaranteed crowd-pleaser.

A square piece of layered dish sits on a white plate, showing two main layers: the bottom layer is a smooth, pale yellow mashed potato base, and the top layer is melted cheese with a golden-brown, slightly crispy texture sprinkled with small green herb sprigs. The piece looks soft and creamy with some browned spots on the cheese surface, while fresh green herbs lay around the plate edges. A fork rests next to the dish on the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter plus extra for greasing the dish
1/2 medium onion, minced

1 clove garlic, minced
1.25 tsp salt for seasoning

1/2 tsp ground black pepper for seasoning
3/4 cup chicken stock for sauce

1.25 cups heavy cream for creamy texture
1.5-1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
3 cups shredded cheese mix: 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan

1 tbsp chopped parsley for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C) to ensure even baking.
Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.

Step 3: Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
Step 4: Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
Step 5: Butter an 8×8-inch baking dish or five to six small individual dishes.

Step 6: Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
Step 7: Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
Step 8: Sprinkle with chopped parsley and serve warm. Enjoy!

Tips & Variations

For a vegetarian version, substitute vegetable stock for chicken stock.
Try adding a pinch of nutmeg to the cream sauce for extra warmth and depth.
Use Gruyère instead of Fontina or Provolone for a nuttier cheese flavor.

Thinly slicing the potatoes ensures even cooking and a smoother texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture. Avoid microwaving if possible, as it can make the potatoes watery.

How to Serve

A close-up of a baked dish in a white ceramic oval casserole dish, featuring a thick top layer of melted, golden-brown cheese with some darker browned spots and small green herb bits scattered on top. Beneath the cheese, there is a creamy, smooth layer that looks soft and light yellow in color. The edges of the cheese are slightly bubbled and crusty, showing a well-cooked texture. The dish is set on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best for their starchiness and texture, but you can also use Yukon Gold potatoes for a creamier consistency. Avoid waxy potatoes, as they don’t break down as well in the sauce.

How do I prevent the dish from being too watery?

Make sure to cook the potatoes in the sauce until nearly tender before baking. Also, use thick cream and avoid adding too much stock. Baking uncovered helps evaporate excess liquid, resulting in a thick, creamy gratin.