Potatoes Au Gratin is a creamy, cheesy, and golden-baked potato dish that’s perfect for any special meal or cozy dinner. This version is a copycat of the famous Ruth’s Chris recipe, known for its rich layers of thinly sliced potatoes, melted cheese, and a buttery, creamy sauce that gets all bubbly and delicious in the oven.
I love making this recipe because it’s surprisingly simple but tastes so elegant. The secret is in using good quality cheese and plenty of butter to get that smooth and gooey texture. I find that letting the potatoes soak a bit before cooking helps keep them tender and stops everything from getting too thick. Plus, it looks so beautiful when served, with that golden crust on top inviting everyone to dig in.
For me, Potatoes Au Gratin is the perfect side dish to pair with steak or roasted chicken, but honestly, it’s good enough to enjoy on its own. It always impresses guests, and leftovers? Well, they reheat wonderfully and make a great next-day treat. Whenever I make this dish, it creates a little warm moment around the table that feels special without any fuss.
Key Ingredients & Substitutions
Russet potatoes: These potatoes are great because they hold their shape but become tender when baked. You can also use Yukon Gold for a creamier texture.
Cheese blend: Sharp white cheddar gives a nice bite, Gruyère adds a nutty flavor, and Parmesan helps with browning. If you can’t find Gruyère, Swiss or Fontina work well.
Heavy cream & whole milk: The combo ensures richness without being super heavy. For a lighter dish, try half-and-half, though it won’t be as thick.
Butter: It brings that rich flavor and helps create a golden crust. Salted butter can be used in place of unsalted—you may want to reduce added salt then.
How Do You Get Thin, Even Potato Slices for Perfect Layers?
Thin, uniform slices cook evenly and help the dish turn out silky. Here’s how:
- Use a sharp knife or mandoline slicer for consistent, thin slices (about 1/8 inch thick).
- Peel the potatoes to keep the texture smooth.
- Slice slowly and carefully to avoid breaking slices.
- Optional: Rinse the sliced potatoes in cold water to remove starch, then pat dry before layering.
Thin slices let the creamy sauce soak in and allows the potatoes to cook through without becoming mushy. Taking this step seriously is key to nailing the texture of this classic dish.
Equipment You’ll Need
- Mandoline slicer or sharp knife – I prefer a mandoline for even, thin slices that cook evenly.
- Medium saucepan – for heating the cream mixture so it’s ready to pour over the potatoes.
- 9×13 inch baking dish – a standard size that fits everything nicely and helps the dish cook evenly.
- Aluminum foil – to cover and keep the dish moist while baking.
- Grater – for shredding the cheese fresh, which melts better and tastes richer.
Flavor Variations & Add-Ins
- Use different cheeses like Monterey Jack or Swiss for a milder flavor or a different melt and texture.
- Add cooked bacon bits or pancetta between layers for extra savory flavor.
- Mix in sautéed onions or garlic with the cheese for more depth.
- For a spicy kick, sprinkle some red pepper flakes or hot sauce before baking.
Copycat Ruth’s Chris Potatoes Au Gratin
Ingredients You’ll Need:
For the Potatoes & Cream Sauce:
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups heavy cream
- 2 cups whole milk
- 4 tablespoons unsalted butter, divided
- 1 garlic clove, minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
For the Cheese Layers:
- 2 cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
For Garnish:
- Fresh parsley or chives, finely chopped
How Much Time Will You Need?
This recipe takes about 30 minutes for prep (including slicing the potatoes) and around 1 hour and 15 minutes for baking. Then, allow 10-15 minutes to rest before serving. Overall, plan for about 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Cream Mixture:
Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish to keep the gratin from sticking. In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg if using. Warm this over medium heat until it just starts to simmer, then remove from heat.
2. Layer the Potatoes and Add Cheese:
Start by placing a layer of thinly sliced potatoes evenly in the dish, overlapping slightly. Pour about ⅓ cup of the warm cream mixture over the potatoes to moisten. Sprinkle a mix of the cheddar, Gruyère, and Parmesan cheese generously on top, then dot with small pieces of butter. Repeat this layering (potatoes, cream, cheese, butter) two more times, finishing with a thick cheese and butter layer on top.
3. Bake and Finish:
Cover the dish tightly with aluminum foil and bake for 45 minutes to gently cook the potatoes. Then remove the foil and bake uncovered for another 30-35 minutes until the top is golden and bubbly and the potatoes are tender when pierced with a fork. For an extra crispy browned top, you can broil it for 2-3 minutes—just watch closely to avoid burning.
4. Rest and Serve:
Let the dish rest for 10 to 15 minutes after baking. This helps the sauce settle and get creamy. Once ready, garnish with freshly chopped parsley or chives. Serve warm and enjoy the rich, cheesy comfort of this classic dish!
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for the creamiest texture. If you only have frozen, thaw them completely and pat dry to avoid extra moisture, which can make the dish watery.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if the sauce seems too thick.
Can I Make Potatoes Au Gratin Ahead of Time?
Yes! Assemble the dish up to the baking step and refrigerate covered for a few hours or overnight. Bring it to room temperature before baking and add a few extra minutes to the cooking time.
What Can I Substitute for Gruyère Cheese?
If you can’t find Gruyère, Swiss cheese or Fontina are great substitutes that melt well and offer a similar mild, nutty flavor.