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Ultra-Creamy Copycat Ruth’s Chris Potatoes Au Gratin

A thick slice of creamy potatoes au gratin with a perfectly browned, cheesy crust served on a white plate.
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Make restaurant-quality, ultra-creamy, and cheesy potatoes au gratin at home. This recipe delivers the decadent flavor of the famous steakhouse side dish using simple steps.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Fontina cheese (or Provolone)
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistent slices.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  4. Pour in the heavy cream and milk. Stir in the salt, pepper, and nutmeg. Bring the mixture just to a simmer, then remove from the heat.
  5. In a small bowl, toss the sliced potatoes with 1/2 cup of the Cheddar cheese, the Fontina cheese, and all of the Parmesan cheese. This helps distribute the flavor throughout the layers.
  6. Arrange half of the seasoned potato slices in an even layer in the prepared baking dish.
  7. Pour half of the warm cream mixture evenly over the potatoes.
  8. Layer the remaining potatoes on top. Pour the remaining cream mixture over the top layer. Gently press down on the potatoes to help them submerge slightly in the liquid.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes covered.
  11. Remove the foil. Sprinkle the remaining 1/2 cup of Cheddar cheese evenly over the top.
  12. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  13. Let the potatoes au gratin rest for 10 minutes before slicing and serving.

Notes

  • Use starchy potatoes like Russets for the best creamy texture.
  • For the best results, slice potatoes uniformly thin, about 1/8 inch.
  • If the top browns too quickly before the potatoes are tender, loosely tent the dish with foil for the remainder of the baking time.

Nutrition

Find it online: https://dishicious.com/potatoes-au-gratin-copycat-ruths-chris-recipe/