Ruth's Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat

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.


Ruth's Chris Potatoes au Gratin Copycat make individual or one large casserole.

Ruth’s Chris Potatoes au Gratin Copycat make individual or one large casserole.


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!

Photos of Ruth’s Chris au Gratin Potatoes from Yelp & Trip Advisor:

Ruth's Chris Potatoes au Gratin Copycat photos are from yelp and trip advisor

Making Ruth’s Chris Potatoes au Gratin Copycat:

This is a two-step recipe, stove to oven, and it knocks off a good hour from a standard bake only au gratin potato & gives you the best, creamiest, cheesiest potatoes. In a large pot, cook a bit of onion till softened, then add the garlic, stock, cream, seasonings, and potatoes. Simmer the potatoes until just tender but in no danger of falling apart. Add them along with the cream to a buttered casserole, top with cheese and bake 15 more minutes or so until hot and bubbly and the cheese is melted.

The flavors in this dish are subtle. A little onion, one clove of garlic, salt, and pepper, and the stock which is a variable. If you like a bigger robust flavor, adjust the amount of onion and garlic to your taste. Always taste for the salt and pepper, which you can do before you add the potatoes. You can always add a little seasoning salt, maybe some thyme or maybe whatever you add to your own fave potatoes.

These can be baked in individual dishes (watch the timing) or one larger casserole, which is what I’m guessing most people are going to want to do. I just had to try the individual portions because I just happened to have the same dishes as Ruth Chris!

Note: I updated all the hints and helps on this recipe in December 2019. I think you’ll find it easier to sort through and hope it will answer any questions you might have! It’s super easy but I get that it’s “different!” Part of the recipe was adapted from scalloped potatoes by Cook’s Illustrated.


Mock Prime Rib, Ruth's Chris Potatoes au Gratin, Restaurant Style Brussels Sprouts with Lemon and Caper Sauce

Mock Prime Rib, Ruth’s Chris Potatoes au Gratin, Restaurant Style Brussels Sprouts with Lemon and Caper Sauce

The Potatoes:

Here’s everything you need to know about the potatoes to pull this dish off easily!

  • Use a starchy potato, preferably russet. You need that starch along with the cream so the sauce thickens beautifully.
  • It’s best to peel the potatoes before starting anything else; drop them in water so they don’t discolor. Dry before using, no need to be perfect about it; you just don’t want them dripping.
  • Cook’s Illustrated says cut potatoes 1/8 inch thick. It’s the size of your standard food processor blade, so that’s a super easy no-brainer. And yeah, I measured! A mandolin makes short work of the potatoes, too.
  • If you’re hand cutting you might not be able to cut that thin. Do your best and try for no more than 1/4″ or the potatoes might take longer to simmer. That increases the possibility of scorching.
  • For best timing, slice the potatoes as the onion & garlic cook. Then there shouldn’t be time for them to discolor.
  • Don’t put the slices of potato in water; you don’t want to wash off that starch or water down the dish.
  • If slicing is taking a long time, for instance, if done by hand, don’t burn the onions and garlic. Watch them closely and remove from heat if needed.

The Simmering Process:

The real key to this recipe is bringing the potatoes and stock cream mixture up to a good simmer and then reducing the heat to a bare simmer; that simmer should be small little bubbles breaking through, not a big boil. That means you don’t have to stir the potatoes so there is no risk of breaking them up. There’s nothing to it, but here are some helpful hints and potential pitfalls to avoid.

  • Use a heavy pan if possible and one that’s not too wide. The wider the pan, the more cream will be needed. Have extra cream on hand; the amount needed might vary with the size of the pot or number of potatoes; the potatoes should be just covered.
  • Simmer gently, only. Boiling might “break” the sauce and make your potatoes oily and can also cause scorching.
  • Adjust the heat as needed, but don’t stir, which can break up the potatoes.
  • If you know your burners cook hotter in one area, or if you are using a larger pot that overlaps the heating element, move the pot around on the burner now and then to compensate.
  • Test for doneness by piercing gently with a knife; test several from different areas of the pot. The potatoes should be just getting tender not completely done. Think “al dente.”
  • If the potatoes do scorch, leave it alone at the bottom of the pot when you transfer to your casserole. Unless it’s badly burned and it flavors the whole pot (taste it) it should be fine.

Ruth's Chris Potatoes au Gratin Recipe

The Cheese:

I couldn’t find anywhere what cheese Ruth Chris’ uses. I went with a common three cheese mix: mostly cheddar with a touch of provolone (or fontina) and Parmesan mix. If you know what cheese they use, please chime in! For the best cheesy topping, follow the hints below. If you can’t finely grate your own cheese, and I know it’s a pain, no worries, this will still be fabulous.

  • Top your potatoes with a ton of light fluffy cheese.
  • You’ll want finely grated cheese. It melts beautifully and you won’t get a thick, dense layer of cheese. If you have a rotary grater, use the fine setting, or use the fine setting on a box grater.
  • For the best melting cheese, grate your own; you’ll avoid any stabilizers that keep grated cheese from clumping but also keeps cheese from melting as well.
  • Cheese is salty; if you use less cheese, you might want to add more salt to the potatoes to make up the difference.

Doubling the Recipe:

This is an update and why I didn’t update the photos, I don’t know!

  • Doubling worked well when I simmered my potatoes in my heavy enameled cast iron Dutch oven; making an even larger amount (maybe 3x or 4x for Thanksgiving, Christmas, Easter) will be better done in two pots rather than one large to avoid uneven cooking or scorching.
  • Doubling required a larger pot and took just a bit longer to come up to a good simmer, but mine were still done about 20 minutes after reaching a simmer. If your pot is larger, especially if it overlaps the heating element of the burner, move the pot around now and then on the burner.

Making Ahead:

This is an update. I finally had an opportunity to make these potatoes ahead. Here’s what worked for me as well as other reviewers:

  • Cook potatoes on the stovetop as directed, place in a large, shallow casserole but do not top with cheese. Refrigerate and as soon as cool, cover tightly. The cheese can be grated ahead and placed in a second container.
  • When ready to bake, remove casserole from the refrigerator and let sit for one hour. Top with cheese and place in preheated oven. Increase baking time to about 20 minutes. Test at 15.


Ruth's Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat – larger casserole

Saving Money on Ruth’s Chris Potatoes au Gratin Copycat:

Ruth’s Chris Potatoes au Gratin Copycat is not your everyday recipe, and with the cream and three cups of cheese (12 ounces total) isn’t your cheapest dish, either! I priced it out a little under five dollars for the dish using sale priced ingredients and real Parmesan, not the stuff in the can. It will run a little more if you use a better cheddar, but don’t use something that’s so aged that it doesn’t melt well. At any price, this really is one of the BEST potato dishes I’ve ever made or ever ate.

Shop well for that cheese. Watch the grocery store specials and coupon deals; grocery store cheeses keep for weeks, unopened and can be frozen. Buy it when it’s cheap and use it as needed. Parmesan cheese can be a bit trickier to buy, since it’s a deli or “near” deli item. Stores sometimes have hang tags; coupons with long expiration dates and the producers sometimes have coupons. Save them until the cheese goes on sale.

Cream can be pricey, too, and is often on sale around holidays. Check Aldi and Costco for great prices that rival the prices you’ll find for grocery store specials. Cream, with it’s higher fat content keeps well for weeks.

Potatoes are cheapest in larger bags, which may contain assorted sizes. Sort through them, use the larger ones for bakers or when size matters and the rest for dishes like this or mashed potatoes. Store in a cool, dark place (A loosely closed paper bag works great) away from onions.

Ruth's Chris Potatoes au Gratin Copycat

Ruth’s Chris Potatoes au Gratin Copycat = see how creamy!


Ruth’s Chris Potatoes au Gratin Copycat

  • Author: Mollie Kirby
  • Total Time: 45 minutes
  • Yield: 4 to 6 1x
  • Category: Sides
  • Cuisine: American


  • 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


Preheat oven to 425 degrees F.

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It’s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

Keywords: au gratin potatoes, cheddar, Cheese, Chicken Stock, Cook's Illustrated, Cream, fontina, hearty sides, parmesan, Potatoes, provolone, Ruth's Chris, Side, Steakhouse

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


I’m sharing my Ruth’s Chris Potatoes au Gratin Copycat at Fiesta Friday #249. The co-hosts this week are Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.

If you’re looking for Holiday dishes or just something fun to make all in one place, stop by and see what everyone has bought to the party!

Ruth's Chris Potatoes au Gratin Copycat has got to be the creamiest, dreamiest, cheesiest potatoes ever - and they're easy to make! #RuthsChrisPotatoesAuGratin #RuthsChrisPotatoesAuGratinCopycat #RuthsChrisPotatoesAuGratinRecipe




Ruth\'s Chris Potatoes au Gratin Copycat

146 thoughts on “Ruth’s Chris Potatoes au Gratin Copycat

  1. Lisa

    I just made these potatoes, and I never leave a comment, but this was the best cheesiest potatoes I have ever made. Will turn these on my next meal to my friends. Yummy yummy yummy!!!!

  2. Nancy

    I double the recipe and freeze in portions for two. Reheat in slow oven. As a senior it is nice to have on hand. Not quite as pretty as the original baking so I add a little more cheese on top. Been freezing small portions of funeral potatoes for years so thought “why not scalloped potatoes “. Works great

  3. Patty A Paulsen

    O. M. G. These may be a rival to my family’s favorite “Funeral Potatoes”! So much love and cheese and cream and butter and potatoes in these. But worth the splurge once in a while. Thanks for the great recipe!

    • FrugalHausfrau

      Hi Patty, sorry to comment back late! Ah, funeral potatoes – who can resist those? But I agree, these are worth the splurge! Thanks for stopping back and commenting!


  4. Gee Gee

    This dish was a WINNER! Everyone kept raving throughout the meal! I doubled the recipe, but miscalculated and put in one less cup of cheese. Believe it or not, as rich as the dish is, I did miss that other cup of cheese, but no one else had anything but great things to say. I did follow the suggestion of layering the cheese rather than putting it all on top and that worked very well. I made the doubled recipe in an 9×13 glass pyrex dish (fit perfectly). I also followed another suggestion and put the dish together earlier in the day, and refrigerated it. I took it out about a half hr before putting it in the oven for about 30 min. I took it out when a knife inserted in the center came out hot. It was terrific! Not something I would eat regularly (although I’d love to), but for a special dinner it is on the top of my list! Thank you for posting!

    • FrugalHausfrau

      Hi Gee Gee,

      Thanks so much for stopping back and and all your comments. I’m so glad everyone loved it! I agree with you, btw, you can never have too much cheese, lol!! It is so indulgent I hafta admit I don’t make it often and when I do it doesn’t matter if I double it or not, there are never any leftovers, (No matter how much I hope for them!)


    • FrugalHausfrau

      Thank you so much for taking the time to come back and comment!! HAPPY new years!! So glad to hear you all loved the potatoes!


  5. Amazingly awesome potatoes! So creamy and cheesy and EASY! I did add some fresh thyme and a bay leaf to the simmering liquid and a little freshly grated nutmeg. For cheese, I used a combination of white cheddar, grated gruyere, swiss cheese and Parm. I would advise letting the casserole rest for at least 15 minutes after you take it out of the oven, so the potatoes can absorb the sauce.

    • FrugalHausfrau

      Hi Anne, thanks and I’m so glad you enjoyed them!! I love that cheese combo and it’s a great idea to let them sit for a bit…they wouldn’t be quite as sloppy on a plate and that bit of extra time is always great to have as you’re getting the rest of dinner on the table!!


      • Linda

        It’s called tweaking, Don…….which is basically following the recipe, but adding your own touch to it. Have you tried the recipe, or are you just throwing in your zero-cents worth?

        • FrugalHausfrau

          Hi Linda,

          I missed the original comment from Don, but I feel like you = I’m not Food Network, lol! I know a lot of people are concerned that if a recipe is changed up it’s no longer the same recipe, so Don has a valid point, but I believe recipes aren’t and shouldn’t be static unless maybe it’s a particular fave family one or of historical value.

          I love hearing how everybody puts there own little touch and what works for them and what doesn’t. There’s always a lot to be learned and I think it’s fabulous when people are excited enough to stop by and share what they’ve done! Sometimes I even change or tweak an original recipe due to feedback in the comments (with credit due, of course!)


    • FrugalHausfrau

      lol! I feel that way as a blogger, too! 🙂 I’m so glad you enjoyed it and thanks for taking the time to stop back and let me know!


  6. Kathy Broxterman

    Love these potatoes! Have made them several times, always with parmesan and whatever cheese I have on hand. I do it all in one pot- my 6 qt enameled cast iron from start to finish. Easy clean up and tastes amazing!

    • FrugalHausfrau

      I love that you make it all in one pot. I don’t know why I haven’t!!! Of course, you can’t ever go wrong with enamaled cast iron! And any cheese you love would be great! Thanks for stopping back and taking the time to comment, Kathy!


    • FrugalHausfrau

      I love love love smoked gouda!! Sounds like a great change up! I’m so glad you liked the potatoes and thanks for stopping back to comment!


  7. Cindy

    I made these for Easter dinner. They were fabulous. I used 6 potatoes, 1 cup chicken broth and 2 cups heavy cream for the simmering process. I did simmer longer and stirred potatoes several times to prevent sticking. They didn’t break apart or turn to mush. I couldn’t find any block cheese in fontina or provolone, so I substituted Asiago. It gave it an extra over the top flavor and they were a big hit with everyone. Will definitely be making this recipe again.

    • FrugalHausfrau

      Hi Cindy, thanks for all your feedback! Especially about the stirring. I love Asiago and I bet it DID give it a nice finish!!


  8. Jim

    Made these for Easter. Never been to Ruth Chris but my daughter in law has. She said she didn’t remember these potatoes tasting like the restaurant but she still had two helpings.

    Everyone thought they were very good. The potato’s had a great taste but found to sauce to runny. I ended up making a roux to give it some body. Glad I did. I also added more garlic to neutralize some of the onion.

    No one could really taste the Fontina but that was ok. Will use just cheddar and Parmesan next time. I also found that I needed to take several paper towels to absorb the oil from the Fontina. No biggie.

    During the simmer process, I had to almost double time but that was ok since I made a double batch. Just practiced patience.

    I was requested to make again. My oldest son who was once an executive chef told me it was definitely a keeper. I would have submitted a pic but mine looked like the others.

    • FrugalHausfrau

      Hi Jim thanks for your well thought out comments and for sharing your experience! I appreciate it!


    • FrugalHausfrau

      Hi Brian, thanks for stopping back and sharing that. I hadn’t thought about Gouda (which I love) so maybe next time!! 🙂


  9. Paula

    Love this recipe! I made these potatos for dinner last night and they were great. My husband said they were the best potatoes I have ever made. Part of this sucess was because the potatoes are precooked before baking. We have never heard about this restaurant, but this is a recipe I cannot wait to make the again!

    • FrugalHausfrau

      Hi Paula, I’m so glad you guys enjoyed them! And thanks for stopping back to comment, too!


    • FrugalHausfrau

      Hi Denise, so glad you liked them! I swear I have to have these every couple of months, we last had them at Christmas and I feel the craving coming on!


    • FrugalHausfrau

      Hi Elle, thanks for stopping by to comment and good to know it was tasty with the half and half! Sorry to reply so late, but Happy New Year~


  10. Heather

    I am definitely gonna give your recipe a go for Christmas dinner this year. My question is do you think it would work well with Yukon gold potatoes? I just bought a bag from Costco so I’d rather use them if possible

    • FrugalHausfrau

      Yukon are a little less starchy than russet but I think they’d still be fine. They might be just a smidge “looser.” But as far as taste, you can’t beat a yukon~!

      Merry Christmas~

  11. Connie Vaughan

    This looks amazing so I’m going to make it for Christmas dinner. Just wondering if it can be finished in a large oval slow cooker? I’m also cooking a 5 bone prime rib that will be hogging the oven.

    • FrugalHausfrau

      My gosh I would love to be eating Christmas dinner with you lol. I have not tried them in the slowcooker I don’t see why not. You might want to Give it a Really good spray or grease well.. Sometimes when I put things like that in this slow cooker I will put a towel across the top right before putting the lid on so there’s not too much extra moisture on the Cheese. And merry Christmas Connie

      • Connie Vaughan

        Thanks so much for the information. The towel is a great idea. I would not have thought of that, Merry Christmas to you and yours.

  12. Christa

    I’ve made these a few times now and they are absolutely divine!!! BUT!!! I’m about to make them right now and I have everything prepared only to realize that i don’t have heavy whipping cream! Have you ever used 2% milk??

  13. Kelly

    These sound SOO delicious! I absolutely will be making these sometime this week coming up! I’m awake-just flipping through Pinterest looking at some other food ideas. This Quarentine has me cooked almost out & I need a little inspiration! My kids are cheese fanatics, add potatoes and it’s a home run. (Me too, but I figured that was a given) So this will definitely be making an appearance. Thanks for doing the “research” of figuring it out. We all appreciate it.
    For Xmas we do a completely different version of potatoes au Gratin, w/leeks & garlic. The creaminess of this sounds to die for. Yes, steak houses always have a great “cheesy” side dish-yumm! TY

    • FrugalHausfrau

      I was just doing the same thing, lol!! So addictive. I actually try to stay off it these days but it sure is a nice distraction looking at food as opposed to Coroanavirus maps, data, numbers, etc!!

      Those potatoes really are amazing (if I do say so, lol!!)

      Take care, Kelly, and stay safe!!


    • FrugalHausfrau

      Oh, and I do one for Christmas with leeks, and mushrooms and Gruyere cheese, but that’s “company potatoes” as I call them! But I bet your kids will like this more!! 🙂

    • Peggy Hittle

      When you changed the amounts for 2X and 3X, you didn’t change the pan size. I’m assuming it should be at least a 9×13?

  14. CeinKS

    Oh my!!! These were fantastic!! 500 stars!!! I will be making these again and again and again!!! Thank you for the excellent recipe. I am following you on Pinterest for sure!!

    • FrugalHausfrau

      Hi Ceanne! I’m so glad you enjoyed them and thanks for stopping by and commenting! I made the mistake of watching some news and was feeling a little overwhelmed when I looked and saw it! I love to make ppl happy so your comment rightened my day! I’ll look for you, too, on Pinterest. What’s your handle?


    • FrugalHausfrau

      Hi, Sonya, I think that’s a great idea. You might want to wipe down any cream splattered up the sides so you won’t have a horrendous clean up! Depending on the size of it, your potato layer might be more deep or less, so you might want to tinker with the amount of cheese on top. Let us know how it works for you!

  15. Pat January

    Just made these potatoes last night and they were AMAZING!! Very easy recipe to make. I will definitely repeat this one!! My husband is extremely picky and normally finds something wrong with everything I make but had nothing bad at all to say about this one. In fact he stated he would like to have these again tonight and this is a man that does not like leftovers. Thanks for this yummy recipe.

    • FrugalHausfrau

      Hi Shauna, I’ve had others say that they’ve done this in their cast iron; they didn’t comment on cleaning it. Personally, I’d only do this in a well-seasoned skillet because all that cheese could stick pretty hard otherwise. 🙂


    • FrugalHausfrau

      It was my pleasure, Brenda and i’m so glad you like them! Thanks for stopping by and don’t be a stranger! Happy New Year!


  16. Mary

    The Ruth Chris copycat potatoes su gratin are the very best version of this dish I have ever made. I did double the recipe and it still came out fantastic!!

    • FrugalHausfrau

      Mary, I’m so glad you stopped by to let me know! I hope they were just a part of a wonderful Christmas for you and Happy New Years! Don’t be a stranger, I have a lot of other wonderful dishes here!


  17. Kathy

    Trying this recipe tonight for my husband and son. Already made it ahead and it’s waiting in the fridge. My son is visiting and I love to spoil him by cooking a really good meal so he can take home leftovers! I’ll let you know how they turn out. My home already smells wonderful.

  18. Donna

    By far the best Potato recipe ever! Melting the potatoes at 425……OMW talk about melt in your mouth!!! I had a major pulled muscle and couldn’t stand to cook for 6 weeks and all I thought about was I WANT these potatoes..yesterday,
    I was able to make them and I almost devoured them (thank goodness I had halfed the recipe!!! lol

    • FrugalHausfrau

      Hi Donna, I’m so glad you liked them and even glad you’re feeling better! Don’t over do it!! Been there done that! You start feeling better and start thinking about everything that has been put off and then you can get a setback!

      It’s funny, I can NEVER get these potatoes off my mind…I’ve avoided making them all summer but now that fall is here, or maybe here, or here again depending on where you live…,

  19. Gayle

    Made these yesterday was a hit with my family. I made ahead put in refrigerator till that evening then popped in oven about 20 min was delicious!

    • FrugalHausfrau

      Gayle, I’m so glad you enjoyed them! Thanks for stopping by and letting me know, and I really appreciate that you checked back on the time to bake from cold. I love knowing that it only took 20 minutes! – I guessed a little longer so I’ll change that up in my post. Doing ahead like that would be so great for a dinner party!

  20. Julie

    I typically serve 6-8 adults every evening. This is a great recipe for someone on a budget too. There was not a tablespoon left. Great recipe.
    Thank you!

  21. Jennifer

    Oh emm geeeee!!!!! These were by far the best potatoes i have ever made! I think it was the chicken stock because that’s seems to be the only difference i could think of! I grew up with adding the cream soups but have always been looking for something else…I’ve tried the recipes that call for making a rue with flour and milk and that wasn’t what i was looking for either. Now i didn’t have any other cheeses besides cheddar and Parmesan so i can’t wait to make these again with the other cheeses! All of my boys loved this recipe as well! And talk about easy!!! Thank you! This recipe will be made many many many more times!!!

    • FrugalHausfrau

      Jennifer, I’m so glad you and your boys loved it! And thanks for stopping back – your comment made my day!! 🙂

      I grew up with the flour/milk kind and even have that recipe on my site and always though they were fantastic – until I made these. Now I know better!! 🙂

      • Ellen Richardson

        Hi, making these today and was thinking if I layered potatoes, cheese, potatoes, cheese that it might be a little better (not a huge clump of potatoes under a ton of cheese like what happens with other augratin recipes). Had anyone tried that?

        • FrugalHausfrau

          Hey Ellen I always use that fine rotary grater which I think helps keep it from clumping but I do know that other people have mentioned they get just that whole slick of cheese on top. I have Layered cheese between potatoes in other au gratin recipes and it always works out just fine so it should work for this w no problem, Mollie

  22. We absolutely LOVED these potatoes….I made an error and incorporated all the cheese into my potato mixture and poured into baking dish…topped with some more cheese and bacon bit….they were to die for. Thank you for sharing.o

    • FrugalHausfrau

      Oh my gosh, i love the idea of the bacon too! I would try that out but I’m here alone, and afraid that I would eat the whole pan of them, lol!!

    • FrugalHausfrau

      Hi Susie, it should be just about the same amount, give or take a smidge depending on the size of the grate.

  23. Patricia Cravins

    Made the Ruth Chris au gratin potatoes last night.
    They were absolutely delicious. I like the smothered potatoes and onions cooked in the chicken broth and whipping cream, then layered in
    the baking dish with the cheeses. Smothering before gives more control of texture with potatoes . There were no left overs. Will prepare often as a covered dish for take along to parties .

    • FrugalHausfrau

      Hi Patricia – I’m so glad you liked them – I think they”d be a hit at any party. I think you’re right about he texture and next time, I think I’ll try the layering. It IS an awful lot of cheese on the top!

  24. Oh my days Mollie, this looks amazing!! I’m in the middle of researching a potato dish and have fallen in deep love with the whole idea. I have no idea why I don’t make them every week. I am going to HAVE to make these! I love your close up shot. So damn unctuous……

    • FrugalHausfrau

      Thanks much!! These really are the best and the funny thing was I hated the pics! But I posted the potatoes anyway; they were too good NOT to post!! 🙂 I know, I’m just braggin’ now!!

  25. Erin Parker

    Wow, this sounds amazing! I have a large family style party this weekend I’m attending and this would be a huge hit! I am thinking that I will make it in a 9×13 casserole dish. Do you think I will need to double the amounts on any of the ingredients by doing this? Thx so much!! 😊

    • FrugalHausfrau

      Erin, they truly are amazing and i think they’d be the hit of any party! Usually ppl go to a dinner party and come home talking about the dessert, but these potatoes are so good I bet they’d steal the show.

      I would def double the recipe if you want a big panful like that. And did you see my notes on how I think if I were making a double batch I would simmer each batch in it’s own pot? Just to be on the safe side. I’m a bit of a perfectionist, though! At least when it comes to food. 🙂


  26. Heather Reed

    I just found this recipe…LOVE it, and today I am going to use the sauce on Swedish meatballs. A typical Swedish meatball recipe is too “blah” for me, so I’m going to give this a go. If it feels too thin, I’ll thicken it with a bit of corn starch. Thank you for making this such an easy recipe.

  27. Jill

    These are delicious! I have only made them twice for us but since there is only two of us, there is leftovers for the next day…..easy and tasty! I do wish I was better at cutting down the recipes for just two….but the leftovers are good too.

    • FrugalHausfrau

      Thanks Jill!! Thanks for stopping by and checking in! We just go crazy over them when I make them – and yes, the leftovers are really good, too. I think it helps to heat the leftovers slowly (and not forget them in the microwave!!)

  28. Jean McCarthy

    My husband is Ruth’s Chris biggest fan. I made this dish tonight, and he was really impressed. He makes fun of my Pinterest tries!!! But I got him on this one!

    • FrugalHausfrau

      Hi Jean, what a lovely thing to say!! I’m so glad you “got him”, lol, though maybe he got you = he might be wanting these all the time, now! I know I do, but am trying to resist.

  29. Thank you for a wonderful recipe. We had them for dinner last night and this morning my husband said “Would you mind making me scrambled eggs? The eggs are just an excuse to have more of those potatoes.” Thanks again.

    • FrugalHausfrau

      Hi Mary, and thanks – I appreciate you stopping back to comment and I agree with your husband, lol! Iam so glad you guys enjoyed them!

  30. Suzanne Adams

    We had these potatoes at Christmas dinner and they were delicious! I’m sending out the recipe to several friends that requested it.

    • FrugalHausfrau

      Thanks Suzanne! Send them here, lol! Happy Holidays and thanks for stopping back. It always touches me when some one takes the time to comment! Mollie

  31. Roberta Rader

    I have never in my whole life made anything that has gotten this much rave reviews. And I cook A LOT. This recipe is a keeper.

    • FrugalHausfrau

      Roberta, so glad to hear it! I really meant it when I said it was one of the best things I’ve ever eaten, lol! Thanks for stopping back – there’s a lot of Pinterest interest but I keep wondering if people are making it and liking it! Hope you’re having the most amazing Christmas!


  32. Danielle Mullen

    These were so good!! I didn’t have an 8×8 pan so i threw them in a cast iron skillet and it worked perfectly. I also added extra onion (1 medium) because we love onion. Thanks so much for sharing!!

    • FrugalHausfrau

      Hi Danielle – thanks so much for stopping back & giving me an update. I can see these in cast iron! And as far as I’m concerned you can never go wrong with more onion and/or garlic in anything!! Hope you’re having a Merry Christmas!

    • FrugalHausfrau

      Hi Billie, It is so funny but my mind didn’t go there – and now that you say it, I’m thinking you are a genius! I think this is a great contender for the crock pot. My gosh, it cooks at that very low simmer – it should be fantastic in the slow cooker and you could probably make more with no worries about the potatoes breaking up because of the stirring you have to do on the stove.

      I haven’t tried though so I’m not positive about timing but if I were going to do this I’d cook them on high for maybe 3 to 4 hours, just because I have never had good luck with potatoes in the slow cooker on low. Then when they are tender, I’d top with the cheese, blot off any moisture on the lid and add a towel or several layers of paper towel over the top of the slow cooker and then the lid and go for what? Another 20 to 25 minutes? The paper towel (I think) will help the cheese from getting wet from the condensation.

      If you give this a go I’d love it if you’d stop by and let me know how it turns out for you, how long you cooked it, etc.!

  33. annette

    Just wondering if I could make it the day before. If so how would you recommend preparing. I will have so much going on Christmas Day I am trying to do as much prep work ahead of time as possible. Looking forward to making this dish.

    • FrugalHausfrau

      i havent done this but I would take it to the point right before you put the cheese on/Then the next day take it out about an hour ahead and let it come to room temp, then add the cheese an d bake it! Merry Christmas!

    • FrugalHausfrau

      Hi Allison, if I get your question, are you asking why part cream and chicken stock as opposed to all full on cream? I thought all cream would make them too thick and rich and all cream might tighten up so much as the potatoes are cooking that the delicate potatoes might break in the thick sauce and the sauce might scorch. They are plenty rich as is. Hope that answered what you wanted to know.


      • FrugalHausfrau

        Oh my gosh, Carrie – I thought she just forgot the space or had a typo when she said 11/4 and for the life of me I didn’t know where she was getting the 2 3/4 cup until you just commented! Well, happy to have that cleared up. Thanks.

        I’ve been reluctant to use that fancy little font the squishes the fractions together because I’m old and I can never read that in recipes without finding my cheaters, which I always forget where I put them, then I go look for them, and forget what I’m looking for! Now I see why many blogs use that font!

  34. joanne

    Not that I go to Ruth”s Chris often but I have been going there for over 20 years in all different cities. I am positive they have changed there original recipe for the au gratin potatoes. I first noticed the difference about 6 or 7 years ago when I went to the one at Harrah’s in Las Vegas. They just tasted like scallop potatoes with a little cheese on top. Nothing like they used to be, potatoes in cubes with tons of cheese. We were so disappointed we sent them back. Tried them again in Atlantic City this year and it was the same disappointing potatoes. I asked in both places when they had changed the recipe but couldn’t get an answer. The recipe posted seems like it’s for the new one. Does anyone remember the original ones and is there a recipe out there for them. I would love to know

    • FrugalHausfrau

      Hi Joanne, lets hope someone will answer.

      I can guarantee that these are super rich and creamy and have a ton of cheese (seriously they are one of the best things I’ve made/ate) but they sure don’t sound like you describe.

      Maybe someone will have an answer for us! Maybe someone who works or worked at Ruth’s Chris will step up!

    • FrugalHausfrau

      ty, I grated my own and grated it very fine on the small holes. I have one of those rotary graters that makes that easy,, though.

  35. I’m not familiar with this chain of steakhouses… do they exist in New England? But anyway, this looks like a wonderful potato au gratin that will stand upright on its own. Thanks indeed for sharing with Fiesta Friday!

    • FrugalHausfrau

      And Thanks for hosting for us! I assumed they were nationwide…but it’s strange how chains work and where they go. It was started in New Orleans by a single Mom. And yes, this is a recipe that is great w/o the famous or not so famous name!

    • Ellie

      There are Ruth’s Chris Steakhouses in Boston and Waltham. The Boston location is in the Old State House, which is a beautiful building. I had the best steak of my life there.

      • FrugalHausfrau

        Thanks Elli! I was reading about how the cook their steaks: The restaurant’s signature is serving USDA prime steaks that are seared at 1800° Fahrenheit[41] (approximately 980 °C) and served on ceramic plates heated to 500° Fahrenheit (260 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature ‘sizzle’. Fertel firmly believed that the success of her steaks was due as much to the sound and smell of the ‘sizzle’ as well as the taste.

        You can’t do THAT at home, lol!!

      • FrugalHausfrau

        If I heard my daughter right, I think she said the sides were pricey, too! I think she said the potatoes were 11.00?!

    • FrugalHausfrau

      I know just what you mean!! Texas Roadhouse sounds more casual, too, like wouldn’t have to get all fancified, lol! I wish we had one near us!

      You are going to LOVE these potatoes, btw!

  36. Pingback: Ruth’s Chris Potatoes au Gratin Copycat — Frugal Hausfrau | frankensportblog

  37. Pingback: Ruth’s Chris Potatoes au Gratin Copycat — Frugal Hausfrau | My Meals are on Wheels

  38. Years ago I got to go to Ruth Chris’s for work. Food was really good but I’m not sure the prices justify it. I’d keep doing copy cats at home if I were you. If you do it like this dish you’ll eat better. 🙂

    • FrugalHausfrau

      Than’ks Gail! I feel like I should always have these around. Like no other food could ever compare or ever be worth eating again lol!

  39. Ron

    When I was younger, I lived in New Orleans just down the road from the original Ruth’s Chris and it was one of my favorite places (when I could afford it). Your Potatoes au Gratin look and I bet would taste just as I remember them, Man, I now need a big thick Cowboy Ribeye, rare please…

    • FrugalHausfrau

      Lol!! I always like a filet – I know they say they aren’t as flavorful, but it’s my fave cut. You might have noticed the sauce on my roast – that’s your sauce! It really made the roast!

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