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 to one, I read every inch of the menu and agonize over just the right choice of steak and sides to maximize my experience! (And then I hate it if someone else orders something that looks better than what I have, lol!) And while I enjoy the steak, what makes it for me is the au gratin potatoes. My daughter takes after me because she was out for a special dinner with her sweetie, and what Jess raved about the next day 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 was 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 Ruth’s Chris menu and looked at dozens of Ruth’s Chris Potatoes au Gratin photos on Yelp & Trip Advisor. I think I gained 10 pounds just looking! Now, I want to go eat at Ruth’s Chris!! 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.

About Ruth’s Chris Potatoes au Gratin Copycat:

I didn’t want to reinvent the wheel when it comes to copycat recipes, so I started with an old recipe based on one by the famous Todd Wilbur and it was a killer potatoes au gratin, but it wasn’t Ruth’s Chris Potatoes au Gratin, and it didn’t have the three cheese combo described on the Ruth’s Chris menu. If you look at the photos on Yelp or Trip Advisor, below, you can see what you have is a very rich, creamy scalloped potato dish topped with a generous amount of cheese! Like a lot of cheese!

Since I’ve been throwing the terms around, the difference between Scalloped Potatoes and au Gratin potatoes, is that Scalloped Potatoes are cooked with a creamy sauce, and traditionally doesn’t have cheese, and Potatoes au Gratin are potatoes that are finished with cheese on the top. So the Ruth’s Chris Potatoes au Gratin is a hybrid – a combination of both dishes.

I don’t think a restaurant will start by baking raw potatoes; it takes too long, an hour to an hour and 20 minutes to bake. They’ll probably start with a par (partially) cooked potato and portion it out for individual orders. That made me think of a Cook’s Illustrated method where Scalloped Potatoes are cooked on the stove in a rich stock and cream mixture then baked off to melt the cheese. The Cook’s Illustrated method not only cooks the potatoes faster (they’re done in 30 minutes) but solves the problem of the potatoes giving off moisture as they’re baked and watering down the rich, creamy sauce. Those Cook’s Illustrated Scalloped potatoes are seriously the best Scalloped Potatoes ever! (Sorry Grandma!) But my Ruth’s Chris Copycat Potatoes beat out those Cook’s Illustrated Scalloped Potatoes hands down!

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

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

Making Ruth’s Chris Potatoes au Gratin Copycat:

I adapted and riffed and came up with my own, creamy Ruth’s Chris Potatoes au Gratin Copycat that’s simply divine using that stovetop to oven method. My Ruth’s Chris Potatoes au Gratin Copycat can be baked in individual dishes or one large casserole, which is what I’m guessing most people are going to want to do. I just had to try the individual portions, not just because that’s how Ruth’s Chris does their’s, but also because I just happened to have the same dishes they do…

My Ruth’s Chris Potatoes au Gratin Copycat is really super easy and surprisingly simple. You cook a little bit of onion and garlic until the onion softens and then add the stock, cream, seasonings, and potatoes. Simmer the potatoes, put in a casserole, top with cheese and bake a few minutes until hot and bubbly and the cheese is melted. This knocks an hour off the standard cooking time and makes the potatoes uber creamy. Just simmer on a lower heat so the bottom of the pot doesn’t scorch, the sauce doesn’t break and you don’t have to stir, which could break up the tender potatoes.

In order to get the cheese just right, you’ll want finely grated cheese. I just grated my own with my rotary grater and topped the potatoes with a ton of light fluffy cheese. If you don’t have a rotary grater, use the fine holes on a box or hand held grater. If you care, that is. It’s not going to affect the taste if you use cheese that has a larger grate, it just melts a little differently. Unsure of what cheeses Ruth’s Chris Steakhouse uses, I went with a common three cheese mix: mostly cheddar with a touch of provolone (or fontina) and Parmesan mix. It seemed to look pretty close to the pics I saw and the flavor is delish!

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

More Notes on Ruth’s Chris Potatoes au Gratin Copycat:

Cook’s Illustrated calls for potatoes cut 1/8 inch thick, which might have you rolling your eyes at their precise persnickety-ness. That’s the size that your standard food processor blade is going to cut, so that’s a super easy no-brainer. (Yeah, I measured mine and checked sizes online.) If you’re hand cutting, you might have to go thicker, but try for no more than 1/4″ thick or the potatoes might take much longer to cook through in the creamy stock mixture, which means it might scorch.

The potatoes can be peeled ahead and placed in water so they don’t brown but dry them before you use them if you put them in water. Don’t cut them ahead and don’t rinse or put in water after they’re cut. .The recipe requires the starch from the potato to thicken the cream and stock. Make sure to use a starchy potato like a russet, or the potatoes won’t have the needed starch.

My potatoes were just right at 18 minutes after my mixture came to a boil and I turned it down to a simmer, and that simmer should be just small little bubbles breaking through, not a big boil. Check it now and then but don’t stir. When mine were done (test several from different areas of the pot by piercing gently with a knife) and I pulled the potatoes out, there was a teensy little bit of browning on the bottom of the pot, so had they taken longer, they might have scorched. If you do get any scorching, leave it alone at the bottom of the pot when you transfer your potatoes to your casserole. It should be fine unless it’s burned it so badly it flavors whole pot.

If you’re doubling this recipe for a big dinner (maybe Thanksgiving or Christmas) I’d suggest using two pots to cook the potatoes in, although they can be baked in one larger casserole. It would take forever for a very large amount of potatoes and cream/stock mixture to cook and reduce if a doubled recipe is all in one huge pot. I haven’t tried yet, but I think this recipe could be made ahead and put in a casserole, refrigerated and then baked off the day you need it.  Just use a large, shallow casserole, remove from the fridge about an hour ahead and bake for about 30 minutes; top with cheese in the last five minutes or so of baking.

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 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

  • Servings: 4 to 6
  • Difficulty: easy
  • Print
  • 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 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)
  • 3 cups 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.

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 potatoes, stock, and cream 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. Be sure to adequately season with salt and pepper, and 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.

___________________________________________

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

 

 

 

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

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

  1. 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!

  2. 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!

  3. 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!! 🙂

  4. 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.

  5. 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!

  6. 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!!

  7. 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. 🙂

      Mollie

  8. 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.

    • FrugalHausfrau

      I’m so glad you liked them! And I love love love the sauce for those Meatballs, and you’re right it isn’t real thick. Cornstarch will work great in that gravy. I do like the “white” sauces on the Swedish Meatballs, too, but the brown gravy I love!! 🙂

  9. 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.
    Thanks
    Jill

    • 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!!)

  10. 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.

  11. 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!

  12. 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

  13. 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!

      Mollie

  14. 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.!

  15. 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.

      Mollie

      • 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!

  16. 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.

  17. 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!

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  20. 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!

  21. 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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