Looking for the perfect side dish to complement your steak or roast? This Copycat Ruth’s Chris Potatoes au Gratinrecipe is a rich and indulgent take on the famous restaurant favorite. Loaded with layers of tender potatoes, creamy cheese, and a velvety béchamel sauce, this dish delivers that signature Ruth’s Chris flavor in the comfort of your own home. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving a decadent side, these potatoes are sure to impress with their creamy texture and golden, crispy top.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons unsalted butter (for greasing the dish)
• Fresh parsley, chopped (for garnish, optional)

Directions:

Prepare the potatoes:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
2. Slice the potatoes: Peel and slice the potatoes into thin, even slices (about 1/8 inch thick) using a mandoline or sharp knife. Set aside.

Make the sauce:

3. Prepare the béchamel sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk for 1-2 minutes to form a roux.
4. Add the cream and milk: Slowly add the heavy cream and milk to the roux, whisking constantly to avoid lumps. Continue to cook, whisking, until the mixture thickens, about 4-5 minutes.
5. Add the cheese and seasonings: Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, pepper, and nutmeg (if using). Continue stirring until the cheese has melted and the sauce is smooth.

Assemble the gratin:

6. Layer the potatoes: Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes. Repeat the layers, finishing with the cheese sauce on top.
7. Bake the gratin: Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
8. Finish with a golden top: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Serve:

9. Garnish and serve: Let the potatoes au gratin rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes:

• Potato Options: While russet potatoes work best for this recipe, you can also use Yukon gold potatoes for a creamier texture.
• Cheese Variations: Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist on the traditional recipe.
• Make-Ahead Tip: You can prepare the potatoes au gratin up to a day in advance, covering them tightly and refrigerating until ready to bake. Just add an extra 10-15 minutes to the baking time if baking from the fridge.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top.

Conclusion:

These Copycat Ruth’s Chris Potatoes au Gratin are rich, creamy, and packed with flavor, making them the perfect side dish for any special meal. With tender layers of potatoes and a cheesy béchamel sauce, this dish will make your dinner feel like a gourmet experience. Easy to make and full of decadent flavors, these potatoes will become a go-to favorite for your family and guests.