If you love the creamy, cheesy, and indulgent potatoes au gratin from Ruth’s Chris Steak House, this copycat recipe lets you recreate that delicious side at home. Layers of thinly sliced potatoes baked in a velvety cheese sauce, topped with a golden, bubbly crust — it’s the perfect comfort food for holidays, special dinners, or whenever you want to impress.
This recipe uses simple ingredients but delivers that luxurious, restaurant-quality taste and texture everyone raves about. Serve it alongside steak, roasted chicken, or your favorite main dish.
🛒 Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 3 cups heavy cream
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups shredded Gruyère cheese
- 1 cup shredded sharp white cheddar cheese
- ½ cup grated Parmesan cheese
👩🍳 Instructions
- Preheat oven and prepare dish
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously. - Prepare the cream mixture
In a medium saucepan, combine heavy cream, milk, butter, garlic, salt, pepper, and thyme. Heat over medium heat until just simmering, then remove from heat. - Layer the potatoes and cheese
Arrange a layer of sliced potatoes in the baking dish, overlapping slightly. Pour a ladle of the cream mixture over the potatoes, then sprinkle some Gruyère and cheddar cheese evenly. Repeat layering until all potatoes and cream mixture are used, finishing with a generous layer of cheese on top. - Bake covered
Cover the dish tightly with foil and bake for 45 minutes. - Uncover and bake until golden
Remove the foil and bake for another 30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork. - Add Parmesan and broil (optional)
Sprinkle Parmesan cheese on top and broil for 2–3 minutes until the top is crisp and browned. - Rest before serving
Let the gratin rest for 10 minutes before serving to set.
🍽 Nutrition Information (per serving – serves 8)
- Calories: 380
- Fat: 27g
- Saturated Fat: 17g
- Carbohydrates: 25g
- Protein: 10g
- Fiber: 2g
- Sodium: 580mg
Nutrition varies based on cheese and portion size.
✅ Tips & Tricks
- Use a mandoline slicer for even, thin potato slices.
- Don’t rush baking — the slow cook time is key for tender, creamy potatoes.
- Swap cheeses: Gruyère can be replaced with fontina or Swiss cheese for a milder taste.
- Make ahead: Prepare the dish up to a day in advance and refrigerate, then bake before serving.
- Add herbs: Fresh rosemary or chives add a fragrant note.
🍴 Serving Suggestions
Serve these potatoes au gratin alongside:
- Steak or prime rib
- Roast chicken or turkey
- Pork chops or lamb
- A green vegetable like roasted asparagus or sautéed spinach
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