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Golden brown and bubbly baked dish of Ruth's Chris style Potatoes au Gratin, showing layers of sliced potatoes covered in creamy cheese sauce.

Ruth's Chris Potatoes au Gratin (Copycat Recipe)

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 40 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Servings

Description

A copycat of the famous Ruth's Chris Potatoes au Gratin — russet potatoes simmered in garlicky cream, folded with three cheeses, and baked until golden and bubbling.

Ingredients 

  • 3 lbs russet potatoes, about 5 large, peeled and sliced 1/8 inch thick
  • 3 tablespoons butter, plus more for the dish
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken stock
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1 cup provolone cheese, shredded
  • ¾ cup Parmesan cheese, freshly grated, divided

Instructions

  • Preheat the oven to 400°F. Butter a 9x13-inch or 3-quart baking dish. Peel the potatoes and slice them 1/8 inch thick.
  • Melt 3 tablespoons butter in a large Dutch oven over medium heat. Add the onion and cook 5 to 6 minutes, until soft and translucent.
  • Add the garlic, 1½ teaspoons of the salt, and the black pepper. Cook 30 seconds, until fragrant.
  • Pour in the heavy cream and chicken stock. Stir and bring to a bare simmer — do not let it boil.
  • Add the potato slices and stir gently to coat. Cover, reduce heat to low, and simmer 15 to 18 minutes, stirring gently once or twice, until the potatoes are fork-tender but still holding their shape.
  • Remove the pot from the heat completely. Stir in 1 cup of the cheddar, all of the provolone, and ½ cup of the Parmesan until melted and smooth. Taste and add the remaining ½ teaspoon salt if needed.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer. Top with the remaining 1 cup cheddar and ¼ cup Parmesan.
  • Bake 15 to 20 minutes, until bubbling around the edges and the cheese is fully melted.
  • Switch the oven to broil and brown the top 2 to 3 minutes, watching closely.
  • Let rest 10 minutes before serving — the sauce thickens as it cools.

Equipment

  • Saucepan
  • Ladle

Notes

  • Shred cheese from blocks; pre-shredded cheese makes the sauce grainy.
  • The sauce must never reach a rolling boil or the cream will separate.
  • To make ahead, stop after step 7, refrigerate up to 24 hours, and add 10 to 15 minutes to the bake time.

Nutrition

Serving: 1ServingCalories: 603kcalCarbohydrates: 37gProtein: 21gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 125mgSodium: 1138mgPotassium: 879mgFiber: 3gSugar: 4gVitamin A: 1511IUVitamin C: 11mgCalcium: 505mgIron: 2mg