Copycat Ruth’s Chris Potatoes au Gratin

Whenever I make this dish, it instantly reminds me of dining at a fancy steakhouse, but without the hefty price tag. I’ve tried a few different recipes over the years, and let me tell you, the secret is all in the layering and the cheese.

The first time I attempted it, I ended up with a clumpy sauce because I rushed the béchamel — lesson learned! Now, after a few tweaks, I can confidently say this is as close to the original as homemade can get, with that creamy, cheesy goodness that melts in your mouth.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 garlic clove, minced
• 1 cup sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• ½ cup Parmesan cheese, grated
• Optional garnish: fresh thyme or chives

Substitutions: Use lactose-free milk and dairy-free cheese for a dairy-free version. For a lighter option, replace heavy cream with half-and-half.

Instructions / Method

1. Preheat the oven: Set it to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Prep the potatoes: Peel and slice the potatoes evenly — I like using a mandoline for uniform thickness. This ensures they cook at the same rate.
3. Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute to eliminate the raw taste. Slowly whisk in milk and cream until smooth. Add salt, pepper, nutmeg, and garlic. Cook until slightly thickened, stirring constantly. Tip: Avoid high heat, or the sauce may clump.
4. Layer the dish: Spread a thin layer of béchamel on the bottom of the baking dish. Arrange a layer of potato slices on top, then sprinkle with a mix of cheddar and Gruyère. Pour a bit more béchamel over the cheese. Repeat layers until all potatoes and sauce are used, ending with a generous layer of béchamel and Parmesan on top.
5. Bake: Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 20-25 minutes until the top is golden and bubbly.
6. Rest before serving: Let it sit for 10 minutes; this helps the layers set and makes serving easier.

Tips & Tricks:

• Slice potatoes uniformly for even cooking.
• Avoid rushing the béchamel; whisk constantly to prevent lumps.
• Use a mix of cheeses for a richer flavor.

@cravinghomecookedblog

Preparation & Cooking Time

• Total time: 1 hour 20 minutes
• Prep time: 25 minutes
• Cook time: 55 minutes
• Servings: 6-8

Serving Suggestions

This dish is perfect alongside a juicy steak or roasted chicken. I like to garnish it with fresh thyme or chives for a pop of color. Leftovers reheat beautifully in the oven at 350°F (175°C) for 15-20 minutes. You can also freeze portions, though the texture is slightly creamier after reheating.

FAQs

Can I make this ahead of time?
Yes! Prepare it the day before, cover tightly, and bake when ready. Add 10 extra minutes to the baking time if chilled.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep it creamy.

What’s the best substitute for Gruyère?
Swiss cheese works well as a milder option, or Fontina for a richer flavor.

Can I make it healthier?
Use half-and-half instead of cream and reduce the cheese slightly. It still tastes decadent without feeling heavy.

Can I freeze this dish?
Yes, assemble and freeze before baking. Bake from frozen at 375°F (190°C), adding extra time as needed.

A Personal Note to You

I always get compliments when I serve this at family dinners. It feels indulgent but is surprisingly easy once you get the layering right. The creamy, cheesy layers make every bite worth it, and I love knowing I can recreate that restaurant-style magic at home. My advice: don’t rush, enjoy the process, and savor the golden, bubbling perfection that comes out of your oven.