Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe

This easy copycat Ruth’s Chris Potatoes au Gratin recipe delivers tender sliced potatoes baked in a rich, creamy cheese sauce with that classic steakhouse flavor right at home. Perfect for holidays, Sunday dinners, or special occasions, this comforting side dish turns simple ingredients into a crowd-pleasing favorite.

If you love the indulgent, cheesy side dishes served at high-end steakhouses, this Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe is about to become your new favorite.

This luxurious dish features thinly sliced potatoes layered in a rich, velvety cream sauce blended with multiple cheeses, baked until golden brown and bubbly.

It’s surprisingly simple to recreate the restaurant-quality comfort at home, making it the perfect show-stopping side for holiday dinners, special occasions, or just a memorable weeknight meal.

Why You Will Love This Recipe!

• It tastes just like the steakhouse version without the high price tag.
• The creamy, cheesy sauce pairs perfectly with tender potatoes.
• It’s easy to prep ahead, which saves time on busy days.
• It’s a guaranteed crowd-pleaser for holidays and family dinners.
• It uses simple, easy-to-find ingredients you probably already have.

Ruth’s Chris Potatoes au Gratin Ingredients

• Potatoes: Russet potatoes sliced thin for creamy baked layers
• Heavy Cream: Rich heavy cream creates smooth, velvety sauce texture
• Cheddar Cheese: Sharp cheddar cheese melts into cheesy potato goodness
• Parmesan Cheese: Freshly grated Parmesan adds salty, nutty flavor boost
• Garlic and Onions: Minced garlic, and sliced onions infuses savory depth throughout the dish
• Butter: Melted butter coats the pan and adds richness
• Salt: Fine salt enhances overall flavor of creamy potatoes
• Black Pepper: Fresh cracked pepper adds subtle heat and balance

How To Make Ruth’s Chris Potatoes au Gratin

Step 1: Grease the inside of your crockpot with butter or nonstick spray. This prevents sticking and makes cleanup easier.

Step 2: Place a layer of potato slices on the bottom of the crockpot. Add a thin layer of sliced onions over the potatoes. Season lightly with salt and pepper.

Step 3: In a small bowl, combine heavy cream and minced garlic. Pour a portion of the cream mixture over the potato and onion layers.

Step 4: Sprinkle some cheddar and Parmesan over the top of the layer. Repeat layering potatoes, onions, cream, and cheese until all ingredients are used, finishing with cheese on top.

Step 5: Cover and cook on low for 4–5 hours or high for 2–3 hours. Check for doneness by piercing the potatoes with a fork—they should be tender. Optional: Broil for 2–3 minutes in the oven to get a golden, bubbly top. Let rest 5–10 minutes before serving.

Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe Tips

• Slice potatoes evenly so they cook uniformly and stay tender.
• Use full-fat heavy cream for a rich, creamy texture.
• Don’t skip Parmesan: It adds depth and nutty flavor.
• Cover while baking to keep moisture in, then uncover for a golden top.
• Let it rest before serving so the sauce thickens slightly.
• Optional: Add caramelized onions for extra sweetness and flavor.
• Customize the cheese blend with Gruyère or fontina for a different twist.

Storing, Freezing, Reheating and Make Ahead Instructions

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool completely before covering to prevent condensation.
• Freezing: Wrap the cooled potatoes tightly in plastic wrap or foil, then place in a freezer-safe container or bag. Freeze for up to 2 months.
• Make-Ahead: Assemble the potatoes and cheese layers in the baking dish ahead of time, then cover and refrigerate for up to 24 hours before baking.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 20–25 minutes, covered with foil to keep moist, then uncover for the last 5–10 minutes to restore a golden, bubbly top.

Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe Faqs

Do I need to peel the potatoes? Yes, for a texture that matches the restaurant experience, it is highly recommended to peel the potatoes before slicing them.

What kind of potatoes work best? Russet potatoes (Baking potatoes) are ideal because their high starch content absorbs the cream sauce well, resulting in a tender, creamy texture. You can also use Yukon Golds, but the dish will be slightly less starchy.

Can I make this dish ahead of time? You can prepare the dish up to the point of baking (assembling the layers and pouring the sauce) and refrigerate it, tightly covered, for up to 24 hours. Allow it to sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the total baking time.

Why did my sauce curdle? Sauce typically curdles if the heat is too high or if you add the cheese too quickly while the sauce is boiling. Always melt the cheese over medium-low heat and remove the sauce from the heat before adding the final bit of shredded cheese.

How thick should the potato slices be? The slices should be very thin and uniform—ideally 1/8 inch thick. Using a mandoline slicer is the best way to achieve uniform thickness, which ensures they cook evenly and are tender throughout.

More Copycat Ruth Chris Steak House Recipes

Copycat Ruth Chris Brussels Sprouts

Slow Cooker Ruth’s Chris Creamed Corn Recipe

Easy Ruth’s Chris Steak House Creamed Spinach

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