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The Boat Shed Kitchen

Copycat Ruth’s Chris Potatoes au Gratin

This Copycat Ruth’s Chris Potatoes au Gratin recipe features thin-sliced russet potatoes simmered in a garlicky cream sauce, then topped with a trio of melty cheeses and baked to golden perfection. It’s indulgent, comforting, and perfect for holidays or special dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Simmer Time 15 minutes
Total Time 55 minutes
Servings: 6
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 large russet potatoes sliced 1/8 inch thick
  • 2 tablespoons butter
  • 1 small onion minced
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded fontina or provolone cheese
  • 1/4 cup grated parmesan cheese
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat oven to 425°F.
  2. Sauté onion in butter until softened. Add garlic, salt, and pepper.
  3. Stir in cream and stock; let simmer.
  4. Add sliced potatoes and simmer 15–20 minutes.
  5. Transfer mixture to a buttered 8×8 dish.
  6. Top with cheddar, fontina, and parmesan.
  7. See full steps with tips & photos → https://theboatshedcafe.com/copycat-ruths-chris-potatoes-au-gratin/

Notes

  • Use a mandoline for even, thin potato slices—it really makes a difference.
  • Fontina adds creamy meltiness, but mozzarella or provolone work well too.
  • Don’t skip the resting step—this helps the sauce thicken slightly for perfect slices.