While Ruth’s Chris is famous for its steaks, many people would argue that the side dishes are just as memorable. Among the standouts is their rich and creamy potato gratin, a dish that has earned a loyal following thanks to its irresistible combination of tender potatoes, melted cheese, and velvety sauce.
This potato gratin is pure comfort food, layered with indulgent flavors and a luxuriously creamy texture that makes it hard to stop at just one serving. Every bite is packed with cheesy goodness, making it the perfect addition to holiday side dish recipes, special dinners, or any meal that calls for something extra satisfying.
The best part is that this restaurant-inspired favorite is surprisingly easy to recreate at home. With simple ingredients and straightforward preparation, it’s possible to enjoy all the rich, cheesy flavor without needing a reservation.
Whether served alongside steak, roasted chicken, or a holiday feast, this potato gratin delivers the kind of comforting, crowd-pleasing flavor that always earns a place at the table. Rich, creamy, and wonderfully cheesy, it’s a side dish that’s every bit as impressive as the main course.
Copycat Ruth’s Chris Potatoes au Gratin
While Ruth’s Chris is famous for its steaks, many people would argue that the side dishes are just as memorable. Among the standouts is their rich and creamy potato gratin, a dish that has earned a loyal following thanks to its irresistible combination of tender potatoes, melted cheese, and velvety sauce.
Ingredients
- 2 tablespoons butter plus additional to butter casserole dish
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream; add a little more if it doesn’t cover potatoes
- 1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)
- 3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), and 3/4’s cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
- about 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and black pepper, and cook for about 30 seconds, or until fragrant.
- Pour in the stock and cream, then add the potatoes. Bring the mixture to a gentle simmer, avoiding a full boil. Cover the pan, reduce the heat to medium-low, and cook for 15–20 minutes, or until the potatoes are almost tender when pierced with a knife.
- Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Stir gently to avoid breaking up the potatoes.
- Transfer the mixture to a buttered 9 x 9-inch baking dish or a similar-sized shallow casserole dish. Alternatively, divide it among individual ramekins or small baking dishes.
- Sprinkle the cheese evenly over the top.
- Bake for 10–15 minutes, or until the sauce is bubbling and the cheese is melted. Individual portions may require slightly less baking time.
- Let the casserole cool for a few minutes before serving, then garnish with chopped parsley if desired.
Notes
- This dish is intentionally rich and creamy, with the flavors of cream, potatoes, and cheese taking center stage. The onion, garlic, and chicken stock provide subtle background flavor rather than a bold, savory profile.
- Before transferring the mixture to the baking dish, taste the sauce and adjust the seasoning as needed. Proper seasoning is key to bringing out the best flavor in the finished casserole.
- If you prefer a more robust flavor, feel free to increase the amount of onion and garlic to suit your taste.
Please leave a star rating and comment to let us know how you liked this recipe!
Skip to Recipe