If you’re searching for the best recipe for potatoes au gratin, chances are you’ve already tried a few that didn’t quite live up to expectations. Maybe the potatoes stayed firm in the middle, the sauce turned thin, or the cheese separated instead of melting smoothly. This copycat Ruth’s Chris Potatoes au Gratin avoids all of those problems by using one old-school method that quietly does the heavy lifting: cooking the potatoes gently in cream before they ever hit the oven.
This step changes everything. As the potatoes simmer, they soften evenly and release just enough natural starch to thicken the cream into a silky sauce. There’s no need for flour, cornstarch, or extra steps. The sauce becomes rich and velvety on its own, clinging to every slice instead of pooling at the bottom of the dish. That’s the reason so many readers end up calling this the best recipe for potatoes au gratin after their first bite.
Russet potatoes work best here because they absorb flavor while staying tender. Thin slicing ensures even cooking and gives the dish that classic layered look everyone expects from au gratin. When combined with heavy cream, garlic, and a simple seasoning of salt and black pepper, the potatoes become deeply flavorful without being overwhelming. This recipe doesn’t rely on a long list of spices. It keeps things simple and lets the ingredients do what they’re meant to do.
Cheese is where this recipe really earns its steakhouse reputation. A blend of cheddar, provolone, and Parmesan creates balance. Cheddar brings familiar sharpness, provolone melts smoothly, and Parmesan adds depth without overpowering the dish. When baked, the top becomes golden and bubbly while the inside stays creamy and structured. It slices cleanly but still scoops beautifully, which is exactly what you want from potatoes au gratin.
Another reason this recipe stands out as the best recipe for potatoes au gratin is how reliable it is. Because the potatoes are already tender before baking, the oven time is short and predictable. You’re not waiting and hoping the center cooks through. You’re simply finishing the dish, letting the cheese melt and the top brown just enough. That consistency makes it ideal for holidays, dinner parties, and make-ahead meals.
This dish fits naturally into both special occasions and everyday dinners. It pairs just as well with a holiday roast as it does with grilled chicken or a simple salad. Leftovers reheat smoothly, without breaking or turning grainy. In fact, many people say it tastes even better the next day as the flavors settle.
Potatoes au gratin is one of those dishes that feels timeless. It belongs to old kitchens and big tables, where comfort food mattered more than shortcuts. This recipe honors that tradition while keeping the process simple and approachable. No special tools. No complicated techniques. Just a pot, a baking dish, and a method that works.
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If you’ve been disappointed by other versions, this one may finally earn a permanent spot in your recipe collection. The texture alone sets it apart. Creamy but not soupy. Rich but balanced. Each bite delivers tender potatoes wrapped in cheese and cream, finished with that lightly crisped top everyone loves.
For anyone looking for the best recipe for potatoes au gratin, this copycat Ruth’s Chris version delivers steakhouse results at home. It’s dependable, comforting, and quietly impressive. The kind of recipe people ask about after dinner, and the one you’ll keep making because it never lets you down.
Best Recipe for Potatoes au Gratin – Copycat Ruth’s Chris Style
4
servings15
minutes35
minutes420
kcal50
minutesBest recipe for potatoes au gratin made steakhouse-style with tender sliced potatoes, real cream, and a golden cheese topping. This copycat Ruth’s Chris version uses one simple step that guarantees a thick, silky sauce every time.
Ingredients
2 tbsp 2 butter (plus more for greasing)
1/2 1/2 white onion, minced
2 2 garlic cloves, minced
1 1/2 tsp 1 1/2 salt
1/2 tsp 1/2 black pepper
1/2 cup 1/2 chicken stock
1 1/4 cups 1 1/4 heavy cream
1 1/2 lbs 1 1/2 russet potatoes, peeled and sliced 1/8-inch thick
2 cups 2 cheddar cheese, grated
3/4 cup 3/4 provolone cheese, grated
1/2 cup 1/2 Parmesan cheese, grated
Chopped parsley, optional
Directions
- Preheat oven to 425°F. Butter an 8×8 baking dish
- Melt butter over medium heat. Add onion and cook until soft.
- Add garlic, salt, and pepper. Cook 30 seconds.
- Stir in stock, cream, and potatoes. Bring to a gentle simmer. Do not boil.
- Cover and cook until potatoes are just tender, 15–20 minutes.
- Transfer to baking dish. Top evenly with cheeses.
- Bake 10–15 minutes until bubbly and golden.
- Rest briefly before serving.
Notes
- Use russet potatoes
Slice them evenly
Simmer briefly in cream before baking
Avoid over-thinning the sauce with extra liquid
FAQ
What is the best recipe for potatoes au gratin?
The best recipe for potatoes au gratin uses thinly sliced russet potatoes, heavy cream, and a blend of cheeses baked until the sauce thickens and the top turns golden. A steakhouse-style method gently simmers the potatoes in cream before baking, which guarantees a smooth, rich texture without curdling.
Why are Ruth’s Chris potatoes au gratin so creamy?
Ruth’s Chris potatoes au gratin are extra creamy because the potatoes are partially cooked in cream before baking. This allows the starch from the potatoes to naturally thicken the sauce, creating a silky, restaurant-quality texture.
Can you make potatoes au gratin ahead of time?
Yes. Potatoes au gratin can be assembled up to 24 hours ahead, covered, and refrigerated. Bake just before serving for the best texture and flavor.
What potatoes are best for au gratin?
Russet potatoes are best for au gratin because they release starch as they cook, helping the sauce thicken naturally without flour.
How do you keep potatoes au gratin from being watery?
To keep potatoes au gratin from becoming watery:
- Use russet potatoes
- Slice them evenly
- Simmer briefly in cream before baking
- Avoid over-thinning the sauce with extra liquid
