Homey, humble, and so cheesy. Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at. Their steak is incredible – don’t get me wrong – but I look forward to their sides just as much and particularly their potato gratin. It’s indulgent stuff, creamy and cheesy as all get-out, and that’s precisely why you want to be able to make it at home to serve to all of your favorite people. Here it is in all its rich and cheesy glory and good news – it’s so easy to recreate in your own kitchen!
I don’t know about you, but eating at steakhouses isn’t my wheelhouse. So when I go, I read every inch of the menu and agonize over just the right choices to maximize my experience! (Then hate it if someone orders something that looks better than mine, lol!) And while I enjoy the steak, what makes it for me is the au gratin potatoes. My daughter takes after me; when she came back after a special dinner with her sweetie, what Jess raved about wasn’t the steak, it was Ruth’s Chris Potatoes au Gratin.
So when Jess asked me about a recipe, I tried to remember if I’d eaten at Ruth’s Chris Steakhouse. I thought so but then thought maybe it was Morton’s. It’s been decades, literally. So I pulled up the menu and then checked out dozens of pics on Yelp & Trip Advisor and started experimenting. And of course, I had to have me some Ruth’s Chris Potatoes au Gratin to compare.
About Ruth’s Chris Potatoes au Gratin Copycat:
Now, I want to go eat at Ruth’s Chris again!! But instead, I’m just going to make Ruth’s Chris Potatoes au Gratin Copycat at home, and they’re going to be the perfect side for my Poor Man’s Mock Prime Rib. I’m not stopping there, though, and you shouldn’t either!
These are the potatoes that are gonna up your potato game! You’ll want them for every major holiday and every special company dinner, and of course, when you serve steak. This is one of those recipes that’s so impressive no one will guess how easy it is or how surprisingly simple, and you don’t have to tell anyone! Just say thanks, lol!
And not only are they simple, with just a handful of ingredients, but they’re also fast, too. That’s such a bonus!
10m prep time
25m cook time
2 tablespoons butter, plus more for greasing baking dish
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream, plus more if needed
1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
2 cups cheddar cheese, grated
3/4 cup provolone cheese, grated
1/2 cup Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Preheat oven to 425°F and grease an 8×8-inch baking dish with butter.
In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more.
Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes.
Serve garnished with parsley, if desired. Enjoy!