Copycat Ruth’s Chris Potatoes Au Gratin Recipe

Indulge in our mouthwatering Cheese Au Gratin Potatoes that combine delicate layers of thinly sliced potatoes with a luxuriously rich cream sauce and a medley of sharp cheddar Fontina and Parmesan cheeses. This irresistible Potatoes Au Gratin dish offers a perfect balance of savory flavors and decadent textures ideal for any gathering.

I’m excited to share my version of Copycat Ruth’s Chris Potatoes Au Gratin. I start with 3 lbs of peeled, thinly sliced potatoes layered into a baking dish.

In a separate pan, I melt 4 tbsp unsalted butter, add 4 cloves minced garlic and then stir in 1/2 cup all-purpose flour to create the base of the savory cream sauce. I mix in 2 cups heavy cream and 1 cup whole milk giving the dish a rich texture.

Then, I add 1 cup shredded sharp cheddar cheese, 1 cup shredded Fontina cheese and 1/2 cup grated Parmesan cheese until the sauce turns bubbly and delicious. Salt and pepper are used to taste along with an optional pinch of ground nutmeg.

I find this recipe is not only indulgent but also bears some nutritional benefits from the potatoes. It reminds me of classic cheese au gratin potatoes and a potato vegetable gratin with a twist that I just really enjoy.

Why I Like this Recipe

I love this recipe for several reasons. First, I really enjoy how rich and creamy the sauce turns out. The heavy cream, milk, and butter create such a comforting base that makes each bite feel like a warm hug. Second, the blend of cheddar, Fontina, and Parmesan cheeses gives the dish a deep, savory flavor that makes it extra satisfying. Third, I appreciate the way the potatoes are layered perfectly and pick up all that garlicky goodness, making every forkful taste different yet balanced. Lastly, I feel pretty proud that I can recreate a copycat version of a fancy restaurant dish right in my own kitchen without too much hassle.

Ingredients

• Potatoes are rich in carbs and fiber, they make the dish really hearty and filling.
• Garlic adds a punch and is loaded with antioxidants, boosting overall flavor.
• Unsalted butter gives richness and creaminess though its high in saturated fats.
• Heavy cream and whole milk lend a smooth, velvety consistency and a subtle sweetness.
• The mixed cheeses boost protein and deliver a savory taste with every bite.
• All-purpose flour thickens the sauce, creating a luscious texture that clings to potatoes.
• A pinch of nutmeg subtly warms the dish, rounding out its flavor profile.
• Seasonings like salt and pepper are basic but crucial for balancing rich, creamy flavors.

Ingredient Quantities

• 3 lbs potatoes, peeled and thinly sliced
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Fontina cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional pinch of ground nutmeg

How to Make this

1. Preheat your oven to 375°F and grease a 9×13 inch casserole dish real good.

2. In a medium saucepan over medium heat, melt the butter, then add the minced garlic and cook for about a minute until it smells amazing.

3. Stir in the flour and let it cook for another minute while whisking constantly so it doesn’t burn.

4. Slowly pour in the heavy cream and whole milk while whisking until the mixture is smooth; then bring it to a gentle simmer and let it thicken for a couple minutes. Season with salt, pepper, and if you like, a pinch of nutmeg.

5. Arrange a layer of your thinly sliced potatoes in the bottom of the greased dish. Try to overlap them so you don’t get any big gaps.

6. Pour about half of the cream sauce evenly over the potato layer and then sprinkle half of the shredded cheddar and Fontina cheeses over the top.

7. Lay the rest of the potato slices on top, then pour the remaining cream sauce evenly over those.

8. Top the layered potatoes with the remaining cheddar, Fontina, and then finish with the grated Parmesan cheese.

9. Cover the dish with foil and bake in the preheated oven for about 1 hour.

10. After an hour, remove the foil and bake for another 15 minutes until the top is bubbly and golden. Let it rest for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven (preheat to 375°F) and a 9×13 inch casserole dish
2. Medium saucepan
3. Whisk
4. Wooden spoon or spatula for stirring
5. Cutting board and a sharp knife or mandoline for slicing potatoes and mincing garlic
6. Measuring cups and spoons
7. Aluminum foil

FAQ

Copycat Ruth’s Chris Potatoes Au Gratin Recipe Substitutions and Variations

• If you can’t find unsalted butter, use salted butter and just cut back on the salt later in the recipe.
• If you’re out of all-purpose flour, try a gluten-free all-purpose blend. It thickens the sauce just as well most times.
• If heavy cream is hard to find, you can mix 3/4 cup whole milk with 1/4 cup melted butter. It won’t whip up quite the same, but it works fine in these potatoes.
• If you don’t have Fontina cheese, Gruyere or even mozzarella can be a decent swap. The flavor and melt are a bit different, but still delicious.

Pro Tips

1. Use a mandoline when slicing the potatoes so they all cook evenly and you dont end up with some pieces undercooked while others are overdone
2. When making the cream sauce be sure to whisk constantly and dont rush the process cause lumps can ruin the smooth texture your sauce needs
3. Let the dish rest for a few minutes after baking cause the creamy sauce thickens as it cools and it makes it easier to serve without falling apart
4. If you want to step up the flavor, try sprinkling a little fresh rosemary or thyme over the layers for an extra punch its an easy hack that really makes a difference