Description

This Copycat Ruth’s Chris Potatoes au Gratin recipe delivers a rich, creamy, and cheesy side dish that features tender sliced russet potatoes in a savory cream and chicken stock sauce topped with a golden melted cheese crust. Perfect for special occasions or comforting meals, it replicates the iconic restaurant favorite with easy-to-find ingredients and simple stovetop-to-oven cooking.

Ingredients

Scale

Base 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

Cheese Topping

3 cups shredded cheese mix: 2 cups Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup Parmesan

Garnish

1 tbsp chopped parsley

Instructions

Preheat the Oven: Set your oven to 425°F (220°C) to ensure it is fully heated for even baking once the potatoes are ready.
Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft and translucent. Add minced garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant, stirring constantly.
Create Sauce and Cook Potatoes: Pour in the chicken stock and heavy cream, stirring to combine the ingredients. Add the thinly sliced potatoes to the skillet, making sure each slice is well-coated with the creamy sauce.
Simmer Potatoes: Increase the heat until the mixture starts to simmer. Cover the skillet, reduce the heat to medium-low, and cook until the potatoes are nearly tender but not fully cooked through, about 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Prepare Baking Dish: Generously butter an 8×8-inch baking dish or several smaller individual dishes to prevent sticking and help develop a delicious crust.
Transfer and Top with Cheese: Carefully transfer the potatoes and sauce mixture into the prepared baking dish, spreading it evenly. Sprinkle the shredded cheese mixture evenly over the top.
Bake: Place the dish into the preheated oven and bake for 10-15 minutes, or until the cheese has melted completely and turned golden brown with a slightly crispy crust.
Rest and Garnish: Remove from the oven and let rest for a few minutes to allow the sauce to thicken slightly. Sprinkle with chopped parsley for a fresh, colorful finish. Serve warm and enjoy!

Notes

For best results, slice the potatoes uniformly about 1/8 inch thick to ensure even cooking.
Using a mix of cheeses balances sharpness and meltability for a rich flavor and perfect texture.
You can substitute the chicken stock with vegetable stock to make this dish suitable for vegetarians.
Allowing the dish to rest after baking helps the sauce set and makes serving easier.
This dish can be prepared a few hours ahead and stored in the fridge; reheat in the oven before serving.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: potatoes au gratin, Ruth’s Chris copycat, cheesy potatoes, creamy potato casserole, comfort food side dish