Copycat Ruth’s Chris Potatoes Au Gratin

After years of chasing the perfect side dish to elevate our family dinners, I stumbled upon a revelation: Copycat Ruth’s Chris Potatoes Au Gratin. My family, always eager taste testers, are quite discerning when it comes to comfort food, especially potatoes. Honestly, I was a bit skeptical – could a home-cooked version truly capture the decadent, creamy, cheesy perfection of the legendary Ruth’s Chris steakhouse side? Well, let me tell you, the first bite was a game-changer. The rich, velvety cheese sauce clinging to perfectly tender potato slices, the nutty Gruyere mingling with the sharp Parmesan – it was pure bliss. The silence around the table, broken only by contented sighs and the clinking of forks, spoke volumes. This recipe isn’t just a copycat; it’s a triumph. It’s become a staple in our house, requested for every special occasion and even some not-so-special ones, simply because it’s that good. If you’re looking to impress, to indulge, and to bring a touch of steakhouse luxury to your own kitchen, then look no further. This Copycat Ruth’s Chris Potatoes Au Gratin recipe is your golden ticket.

Ingredients: The Building Blocks of Decadence

To recreate the magic of Ruth’s Chris Potatoes Au Gratin, you’ll need a selection of high-quality ingredients. Each component plays a crucial role in achieving that signature creamy, cheesy, and utterly irresistible flavor.

• Russet Potatoes (3 lbs): The foundation of our dish. Russet potatoes, with their high starch content and low moisture, are ideal for au gratin. They hold their shape beautifully during baking and become wonderfully tender without turning mushy. Look for firm, unblemished potatoes.
• Heavy Cream (2 cups): The secret to the luxurious creaminess. Heavy cream is essential for creating that rich, velvety sauce that coats every potato slice. Don’t skimp on the fat content; it’s what makes this dish so decadent.
• Whole Milk (1 cup): Balances the richness of the heavy cream and adds a lighter touch to the sauce, ensuring it’s not overly heavy. Whole milk provides the perfect consistency and contributes to the overall creaminess.
• Gruyere Cheese (8 oz, grated): The star of the cheese blend. Gruyere is a nutty, slightly sweet cheese with excellent melting properties. It provides a complex flavor profile that is characteristic of Ruth’s Chris Potatoes Au Gratin. Freshly grated Gruyere is highly recommended for the best flavor and melt.
• Parmesan Cheese (4 oz, grated): Adds a sharp, salty, and savory counterpoint to the Gruyere. Parmesan cheese enhances the cheesy flavor and contributes to the golden-brown crust on top. Use freshly grated Parmesan for superior flavor and texture.
• Unsalted Butter (4 tbsp): Used to create a roux, the thickening agent for our cheese sauce, and also to grease the baking dish. Unsalted butter allows you to control the saltiness of the dish. High-quality butter will enhance the overall flavor.
• All-Purpose Flour (4 tbsp): Works in tandem with the butter to create the roux, ensuring a smooth and creamy cheese sauce that isn’t grainy or thin. Use standard all-purpose flour.
• Nutmeg (1/4 tsp, freshly grated): A subtle but crucial spice. Freshly grated nutmeg adds a warm, aromatic depth to the cheese sauce, complementing the cheese flavors without overpowering them. A little goes a long way.
• Salt (to taste): Essential for seasoning and enhancing the flavors of all the ingredients. Kosher salt or sea salt are recommended for their pure flavor. Adjust to your preference.
• Black Pepper (to taste, freshly ground): Adds a touch of spice and complexity. Freshly ground black pepper offers a more vibrant flavor than pre-ground pepper. Adjust to your taste.
• Garlic Powder (1 tsp): Enhances the savory notes of the dish, adding a subtle aromatic depth that complements the cheese and potatoes beautifully.

Instructions: Crafting Culinary Perfection, Step by Step

Creating Copycat Ruth’s Chris Potatoes Au Gratin is a rewarding culinary journey. Follow these detailed instructions carefully to achieve steakhouse-quality results in your own kitchen.

1. Potato Prep: The Foundation for Success:
   • Begin by thoroughly washing and scrubbing the russet potatoes under cold running water. This removes any dirt or debris from the skin.
   • Peel the potatoes using a vegetable peeler. Ensure all the skin is removed for a smooth texture in the final dish.
   • Slice the peeled potatoes into uniform 1/8-inch thick rounds. Consistency in thickness is crucial for even cooking. A mandoline slicer is ideal for achieving uniform slices, but a sharp knife and a steady hand will also work. If using a knife, aim for thin, even slices.
   • As you slice the potatoes, immediately place them in a large bowl filled with cold water. This prevents them from oxidizing and turning brown. The cold water also helps to remove excess starch, which contributes to a creamier texture and prevents the potatoes from sticking together during baking.
   • Let the sliced potatoes soak in the cold water for at least 15-20 minutes. This step is important for achieving the right texture.
   • Drain the potatoes thoroughly in a colander. Pat them dry with paper towels or a clean kitchen towel. Removing excess moisture is essential for the cheese sauce to adhere properly and for the potatoes to bake rather than steam. Set aside the dried potato slices.
2. Crafting the Creamy Cheese Sauce: The Heart of the Dish:
   • In a medium saucepan, melt the unsalted butter over medium heat. Allow the butter to melt completely and become slightly foamy.
   • Once the butter is melted, whisk in the all-purpose flour. Continue whisking constantly for 1-2 minutes, creating a smooth roux. This cooks out the raw flour taste and forms the base of our cheese sauce. The roux should be pale golden and have a slightly nutty aroma. Be careful not to burn the roux.
   • Slowly pour in the whole milk, whisking continuously to prevent lumps from forming. Add the milk gradually, whisking until each addition is fully incorporated before adding more.
   • Gradually pour in the heavy cream, whisking constantly. Continue whisking until the sauce is smooth and creamy.
   • Reduce the heat to low and simmer gently for 5-7 minutes, stirring occasionally. This allows the sauce to thicken slightly and the flavors to meld together. The sauce should be thick enough to coat the back of a spoon.
   • Remove the saucepan from the heat. Stir in the grated Gruyere cheese, a handful at a time, stirring until each addition is completely melted and incorporated into the sauce.
   • Add the grated Parmesan cheese, stirring until melted and smooth. The cheese sauce should be rich, creamy, and beautifully cheesy.
   • Season the cheese sauce with freshly grated nutmeg, garlic powder, salt, and freshly ground black pepper to taste. Start with the specified amounts and adjust seasoning as needed. Taste and adjust seasoning until the sauce is perfectly balanced.
3. Layering and Baking: Assembling the Masterpiece:
   • Preheat your oven to 350°F (175°C). Ensure your oven is properly preheated for even baking.
   • Lightly grease a 9×13 inch baking dish with butter. This prevents the potatoes from sticking and makes for easier serving.
   • Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them. Ensure the bottom of the dish is evenly covered with potatoes.
   • Pour about one-third of the cheese sauce evenly over the potato layer, ensuring all potatoes are coated.
   • Repeat layers of potatoes and cheese sauce two more times, ending with a layer of cheese sauce on top. You should have three layers of potatoes and three layers of cheese sauce. Ensure the top layer is generously covered with cheese sauce.
   • For an extra touch of golden-brown perfection, you can sprinkle a little extra grated Parmesan cheese on top of the final cheese sauce layer.
   • Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Baking time may vary slightly depending on your oven. Check for doneness by inserting a fork into the center of the potatoes; they should be easily pierced.
   • If the top is browning too quickly before the potatoes are cooked through, loosely cover the baking dish with aluminum foil for the remaining baking time.
   • Once baked, let the Potatoes Au Gratin rest for 10-15 minutes before serving. This allows the sauce to set slightly and makes for easier serving.
4. Serving and Enjoying:
   • Carefully remove the baking dish from the oven.
   • Let the dish rest for 10-15 minutes before serving.
   • Serve hot, spooning generous portions of the Copycat Ruth’s Chris Potatoes Au Gratin onto plates.
   • Garnish with a sprinkle of fresh parsley or chives, if desired, for a touch of freshness and color.

Nutrition Facts: A Glimpse into the Indulgence

While Copycat Ruth’s Chris Potatoes Au Gratin is undeniably a decadent and indulgent dish, understanding the nutritional profile can help you enjoy it in moderation as part of a balanced diet. Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 8-10 servings
• Calories per serving: Approximately 450-550 calories
• Fat: Approximately 30-40g

Disclaimer: Nutritional information is an estimate and should be used as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time: From Prep to Plate

Creating this delectable side dish requires a bit of time, but the end result is well worth the effort. Here’s a breakdown of the preparation time:

• Prep Time: 30-40 minutes (This includes peeling and slicing potatoes, grating cheese, and preparing the sauce.)
• Cook Time: 50-60 minutes (Baking time in the oven.)
• Total Time: 1 hour 20 minutes – 1 hour 40 minutes (From start to finish, including resting time.)

This recipe is best made and baked on the same day for optimal texture and flavor. While some components can be prepped ahead of time, the final baking is crucial for achieving the signature creamy and cheesy consistency.

How to Serve: Perfect Pairings and Presentation

Copycat Ruth’s Chris Potatoes Au Gratin is a versatile side dish that elevates any meal. Here are some serving suggestions to help you showcase its deliciousness:

• Steakhouse Classics:
  • Steak: Naturally, this side dish is phenomenal with steak! Pair it with grilled ribeye, filet mignon, New York strip, or sirloin for a true steakhouse experience.
  • Prime Rib: The richness of prime rib is beautifully complemented by the creamy potatoes au gratin.
  • Roasted Chicken or Pork: For a more casual yet equally satisfying meal, serve with roasted chicken, pork tenderloin, or pork chops.
• Elegant Entrees:
  • Seafood: Surprisingly, potatoes au gratin pairs wonderfully with certain seafood dishes. Consider serving it alongside pan-seared scallops, baked salmon, or grilled shrimp.
  • Lamb Chops: The rich flavor of lamb chops is enhanced by the creamy and cheesy potatoes.
• Holiday Feasts:
  • Thanksgiving or Christmas Dinner: Potatoes au gratin is a luxurious and crowd-pleasing addition to any holiday spread, offering a delightful alternative to traditional mashed potatoes.
  • Easter Brunch or Dinner: Elevate your Easter celebration with this decadent side dish.
• Presentation Tips:
  • Garnish: Sprinkle freshly chopped parsley, chives, or thyme over the top for a pop of color and freshness.
  • Individual Servings: For a more elegant presentation, bake the potatoes au gratin in individual ramekins. This also helps with portion control.
  • Serving Spoon: Use a beautiful serving spoon to scoop generous portions onto plates.
  • Warm Plates: Serve on warm plates to keep the potatoes au gratin at the ideal temperature.

Additional Tips: Mastering Potatoes Au Gratin Perfection

To ensure your Copycat Ruth’s Chris Potatoes Au Gratin is a resounding success, consider these helpful tips:

1. Potato Choice Matters: While russet potatoes are recommended for their texture, you can also use Yukon Gold potatoes for a slightly creamier and less starchy result. Avoid waxy potatoes like red potatoes, as they don’t hold their shape as well.
2. Cheese Quality is Key: Use high-quality Gruyere and Parmesan cheese for the best flavor. Pre-shredded cheese often contains cellulose and may not melt as smoothly. Freshly grated cheese is always preferable.
3. Don’t Skip the Roux: The roux (butter and flour mixture) is essential for thickening the cheese sauce and preventing it from being thin or watery. Ensure you cook the roux for a minute or two to eliminate the raw flour taste.
4. Seasoning is Crucial: Taste and adjust the seasoning of the cheese sauce before layering it with the potatoes. Don’t be shy with the salt and pepper. Nutmeg is a subtle but important flavor enhancer.
5. Even Slicing is Essential: Uniformly sliced potatoes cook evenly. Use a mandoline or a sharp knife to achieve consistent 1/8-inch thick slices. Soaking the potatoes in cold water after slicing helps remove excess starch and prevents browning.
6. Don’t Overbake: Overbaking can dry out the potatoes and make the cheese sauce greasy. Bake until the potatoes are tender and the top is golden brown and bubbly. Check for doneness with a fork.
7. Make-Ahead Option (Partial): You can prepare the cheese sauce and slice the potatoes ahead of time. Store the cheese sauce in the refrigerator and the sliced potatoes in cold water. Assemble and bake just before serving. However, for the best texture, baking immediately after assembly is recommended.
8. Reheating Tips: Leftover potatoes au gratin can be reheated in the oven at 350°F (175°C) until heated through. You may need to add a splash of milk or cream to the leftovers before reheating to restore some of the creaminess. Microwaving is also an option, but the texture may be slightly softer.

FAQ: Your Potatoes Au Gratin Questions Answered

Got questions about making Copycat Ruth’s Chris Potatoes Au Gratin? Here are answers to some frequently asked questions:

Q1: Can I use a different type of cheese?
A: While Gruyere and Parmesan are traditional and highly recommended for their flavor profile, you can experiment with other cheeses. Good substitutes for Gruyere include Jarlsberg, Emmental, or Fontina. For Parmesan, Pecorino Romano can be used. However, keep in mind that changing the cheese will alter the overall flavor of the dish.

Q2: Can I make Potatoes Au Gratin ahead of time and bake later?
A: You can prepare the cheese sauce and slice the potatoes ahead of time (as mentioned in the tips). Assemble the dish and keep it refrigerated for up to 4-6 hours before baking. However, baking immediately after assembly is recommended for the best texture. If baking from cold, you may need to add 10-15 minutes to the baking time.

Q3: How do I prevent the cheese sauce from curdling?
A: To prevent curdling, use medium-low heat when making the cheese sauce and avoid boiling it. Add the cheese gradually and stir constantly until melted. High heat and rapid temperature changes can cause the sauce to separate.

Q4: Can I add other vegetables to Potatoes Au Gratin?
A: While this recipe focuses on the classic Ruth’s Chris version, you can certainly add other vegetables. Consider sautéed onions, caramelized shallots, or thinly sliced leeks layered between the potatoes for added flavor. Ensure any added vegetables are cooked before layering.

Q5: How do I know when the potatoes are cooked through?
A: The potatoes are cooked through when they are easily pierced with a fork. Insert a fork into the center of the dish; if it goes in without resistance, the potatoes are tender.

Q6: Can I make a lighter version of Potatoes Au Gratin?
A: To make a slightly lighter version, you can substitute half-and-half for some of the heavy cream and use reduced-fat cheese. However, keep in mind that this will affect the richness and creaminess of the dish, which are key characteristics of Ruth’s Chris Potatoes Au Gratin.

Q7: My Potatoes Au Gratin is watery. What did I do wrong?
A: Watery Potatoes Au Gratin can be caused by a few factors: not draining and drying the potatoes thoroughly, not cooking the roux properly, or using potatoes with high water content without properly soaking and draining them. Ensure you follow the instructions carefully, especially the potato prep and roux making steps.

Q8: How long will leftover Potatoes Au Gratin last?
A: Leftover Potatoes Au Gratin can be stored in an airtight container in the refrigerator for 3-4 days. Reheat thoroughly before serving. The texture may change slightly upon reheating, but the flavor will still be delicious.

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