Potatoes Recipes Easy like this one make you wonder why you’d ever settle for bland sides again. We’ve all had that moment at a steakhouse when the server sets down a dish so rich and golden, it almost steals the spotlight from the main course. That’s exactly what happened to me the first time I met the famous Ruth’s Chris Potatoes au Gratin. This recipe taps into the heart of comfort food, blending the creaminess of Portuguese Potatoes and the flair of Peruvian Potatoes with a nod to good old Onion Soup Potatoes. The sauce? Thick, cheesy, and unapologetically rich—just how it should be. I usually whip it up in a cast iron pan for that rustic, crisp edge. And guess what? It’s healthier than it tastes, falling somewhere near the Healthy Roasted Potatoes spectrum. It hits all the right notes without trying too hard. If you’re someone who tears out pages from Taste Of Home Recipes and tapes them to the fridge (guilty), this dish might just become a permanent fixture in your kitchen. Because let’s be honest—when it comes to potatoes, we all want the gold standard. And this one doesn’t disappoint.

1) Key Takeaways
2) Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe
3) Ingredients for Copycat Ruth’s Chris Potatoes au Gratin
4) How to Make Copycat Ruth’s Chris Potatoes au Gratin
5) Tips for Making Copycat Ruth’s Chris Potatoes au Gratin
6) Making Copycat Ruth’s Chris Potatoes au Gratin Ahead of Time
7) Storing Leftover Copycat Ruth’s Chris Potatoes au Gratin
8) Try these Side Dish recipes next!
9) Copycat Ruth’s Chris Potatoes au Gratin
10) Nutrition

1) Key Takeaways

Rich, cheesy, and ultra-creamy potato side dish
Better-than-steakhouse taste using pantry ingredients
Perfect for holidays, Sunday dinners, or when you need to impress
Uses heavy cream, cheddar, Parmesan, and onions for flavor depth
Cast iron or any oven-safe dish works well for crisp edges

2) Easy Copycat Ruth’s Chris Potatoes au Gratin Recipe

We all chase that one dish that makes silence fall around the dinner table. For us, it’s this one. These potatoes don’t whisper; they announce themselves with every bite. Creamy layers meet just the right amount of sharp cheese and onion flavor, giving you something rich without feeling too heavy.

I’ve made my fair share of side dishes, but this is the one that always gets the “Can I have that recipe?” text before dessert even hits the table. This version of potatoes au gratin brings everything you want from the original with a little twist from home. It’s simple, but you’d never guess it from the taste.

Potatoes recipes easy like this one give you a way to turn a humble spud into the star of the plate. I like to think of this dish as where Portuguese Potatoes meets Taste Of Home Recipes with a sprinkle of Peruvian Potatoes charm.

3) Ingredients for Copycat Ruth’s Chris Potatoes au Gratin

Russet Potatoes: You want starchy ones. They bake up tender and hold their shape. I slice them about a quarter-inch thick. Thin enough to cook evenly, thick enough to stay creamy in the middle.

Heavy Cream: Not milk, not half-and-half. You want that thick, lush richness only heavy cream brings. It helps the cheese cling to every slice like it was meant to be there.

Whole Milk: Just a little splash balances the cream. It thins it out without taking away that dreamy texture.

Cheddar Cheese: Sharp is best. It cuts through the richness and adds flavor that holds up in the oven.

Parmesan Cheese: Salty, nutty, and a little fancy. I always grate mine fresh if I have the time.

Onion: I dice it small and sauté it in butter until soft. It adds that comforting depth without overpowering anything.

Butter: Unsalted works best. It’s for the roux and for cooking the onions. Rich, silky, and totally worth it.

Flour: Just enough to thicken the sauce. Stir it in slowly so the texture stays smooth.

Garlic Powder: Adds a subtle something. You won’t pick it out, but you’d miss it if it was gone.

Salt and Pepper: Always taste as you go. The cheeses are salty, so go slow. I like a good grind of black pepper to finish it off.

Parsley: Totally optional. I sprinkle it on top after baking for a little color and a fresh touch.

4) How to Make Copycat Ruth’s Chris Potatoes au Gratin

Step 1: Preheat your oven to 400°F. Grease a baking dish or cast iron skillet with a bit of butter or cooking spray.

Step 2: In a saucepan, melt butter and cook the diced onions over medium heat. Stir until they soften and start to turn golden.

Step 3: Stir in the flour and whisk constantly for about a minute. You want the raw flour taste gone but no browning.

Step 4: Slowly pour in the milk and cream while whisking. It’ll look lumpy at first, but it smooths out as it warms.

Step 5: Toss in the garlic powder, salt, pepper, and both cheeses. Keep stirring until everything melts and the sauce thickens.

Step 6: Layer half the potatoes in the dish. Pour half the cheese sauce over. Add the rest of the potatoes and finish with more sauce.

Step 7: Cover with foil and bake for 45 minutes. Then take off the foil and bake another 15 until it’s golden and bubbling.

5) Tips for Making Copycat Ruth’s Chris Potatoes au Gratin

When slicing potatoes, try to keep them all the same thickness. Uneven slices lead to uneven cooking, and nobody wants some mushy and some crunchy.

I’ve tried this in both glass and cast iron, and while both work, cast iron gives a slightly crisper edge on the bottom. That browned cheesy crust? Worth it.

Don’t rush the sauce. Give the cheese time to melt slowly. If you boil it, it can break. Smooth and velvety is the goal. And remember, potatoes recipes easy don’t need shortcuts. They just need love and a little patience.

6) Making Copycat Ruth’s Chris Potatoes au Gratin Ahead of Time

I often prep this dish in the morning or the night before, especially during the holidays. Just follow all the steps up to baking, then cover and refrigerate.

Right before dinner, pop it in the oven. Add about 10 extra minutes to the baking time if it’s coming straight from the fridge. That’s it.

It holds up well and the flavors deepen overnight. It’s one of those dishes that actually tastes better the next day. If that’s not a win for busy weeks, I don’t know what is.

7) Storing Leftover Copycat Ruth’s Chris Potatoes au Gratin

Leftovers? Yes, please. These potatoes heat up like a dream. Store them in an airtight container and keep them in the fridge for up to four days.

Reheat them in the oven at 350°F until warm. The microwave works too, but the oven brings back that crisp edge. I’ve even thrown them in a skillet for breakfast with eggs the next morning.

This recipe, packed with all the perks of healthy roasted potatoes and a flavor profile that leans toward cast iron potatoes, truly earns its place on repeat in our house.

8) Try these Side Dish recipes next!

9) Copycat Ruth’s Chris Potatoes au Gratin