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Ultimate Creamy Copycat Ruth’s Chris Potatoes au Gratin

A thick, square slice of golden-brown potatoes au gratin with creamy layers on a white plate.
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Make restaurant-quality, creamy, and cheesy Potatoes au Gratin at home. This recipe delivers tender potato layers baked in a rich sauce with a golden, bubbly topping.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, creating a roux.
  3. Slowly whisk in the heavy cream and milk until the mixture is smooth. Continue stirring until the sauce thickens slightly, about 5 minutes.
  4. Remove the sauce from the heat. Stir in the minced garlic, salt, pepper, and nutmeg.
  5. Stir in half of the Gruyere cheese and half of the Parmesan cheese until melted into the sauce.
  6. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish.
  7. Pour half of the cheese sauce evenly over the first layer of potatoes.
  8. Repeat the layering process with the remaining potatoes and the rest of the sauce.
  9. Sprinkle the remaining Gruyere and Parmesan cheese over the top layer.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and continue baking for another 20 to 25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
  12. Let the gratin rest for 10 minutes before slicing and serving.

Notes

  • For the best texture, slice potatoes uniformly thin, about 1/8 inch thick. A mandoline slicer works well for this.
  • If you prefer a crispier top, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • This dish is excellent for holiday feasts and makes a great make-ahead creamy potato side dish.

Nutrition

Find it online: https://juliameal.com/potatoes-au-gratin-ultimate-creamy-copycat-recipe/