Description
Make Copycat Ruth’s Chris Potatoes au Gratin—a rich, creamy, and cheesy side dish perfect for steak dinners and holiday feasts!
Ingredients
Scale
For the Potatoes:
- 3 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon nutmeg (optional, but enhances flavor)
For the Creamy Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika (optional, for extra flavor)
For the Topping:
- ½ cup shredded cheddar cheese
- ¼ cup Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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Preheat the Oven & Prepare the Dish
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
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Prepare the Potatoes
- Peel and thinly slice the potatoes (about ⅛-inch thick) using a mandoline slicer or a sharp knife.
- Toss the slices with salt, pepper, garlic powder, onion powder, and nutmeg.
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Make the Cheese Sauce
- In a saucepan over medium heat, melt butter, then whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in heavy cream and milk, stirring continuously until thickened.
- Add cheddar, Gruyère (or Parmesan), Dijon mustard, and paprika. Stir until smooth.
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Assemble the Dish
- Layer half of the sliced potatoes in the prepared baking dish.
- Pour half of the cheese sauce evenly over the potatoes.
- Repeat with remaining potatoes and sauce.
- Sprinkle extra cheddar and Parmesan cheese on top.
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Bake to Perfection
- Cover the dish with foil and bake for 45 minutes.
- Remove foil and bake uncovered for 15-20 minutes, until the top is golden and bubbly.
- Let cool for 10 minutes before serving.
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Garnish & Serve
- Sprinkle with chopped parsley for a fresh touch.
- Serve warm alongside steak, chicken, or your favorite main dish.
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Notes
- Use Yukon Gold potatoes for a creamier texture, or russet potatoes for a fluffier dish.
- Slice potatoes evenly to ensure they cook at the same rate.
- Simmer the cheese sauce until smooth to prevent a grainy texture.
- Cover with foil first to prevent over-browning, then bake uncovered for a golden crust.
- Let the dish rest for 10 minutes before serving for the best consistency.
- Store leftovers in an airtight container for up to 4 days and reheat in the oven at 350°F (175°C) for 15-20 minutes
- Prep Time: 15minutes
- Cook Time: 1 hour