Make Copycat Ruth’s Chris Potatoes at Home: Creamy & Cheesy Recipe

the creamy, cheesy, garlicky potatoes from a certain famous steakhouse chain stand out. While the original might be a secret, with a few key ingredients and a straightforward method, you can achieve a remarkably similar result in your own kitchen.

Why This Copycat Ruth’s Chris Potatoes Recipe Works

This recipe nails the creamy, decadent texture and robust savory flavor profile that makes the original so popular. The combination of heavy cream, cheese, and aromatics creates a rich, comforting side dish that perfectly complements grilled or roasted meats.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
• 1 cup shredded Gruyere cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons unsalted butter, cut into small pieces
• Fresh chives or parsley, for garnish (optional)

Gathering your ingredients is the first step to creating this luxurious side dish. The quality of your potatoes and cheese will play a role in the final flavor, so choose wisely.

How to Make It

1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish generously. This prevents sticking and adds a subtle richness.
2. In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Heat over medium heat until just simmering, but do not boil. Stir occasionally to prevent scorching. This infuses the dairy with garlic flavor.
3. Remove the saucepan from the heat. Stir in the salt, black pepper, paprika, and cayenne pepper (if using). Taste and adjust seasoning as needed. Remember that the cheese will also add saltiness.
4. Arrange half of the thinly sliced potatoes in an even layer in the buttered baking dish. Try to overlap them slightly for a more cohesive final dish.
5. Evenly sprinkle half of the shredded Gruyere and cheddar cheese over the layer of potatoes.
6. Pour half of the warm cream mixture over the cheese and potatoes. Ensure it distributes relatively evenly.
7. Top with the remaining thinly sliced potatoes, arranging them in a single layer as before.
8. Sprinkle the remaining Gruyere and cheddar cheese over the top layer of potatoes.
9. Dot the top with the small pieces of unsalted butter. This will melt and contribute to the golden-brown topping.
10. Cover the baking dish tightly with aluminum foil. Ensure there are no gaps where steam can escape, as this will help the potatoes cook evenly and become tender.
11. Bake for 45 minutes. This initial covered baking period allows the potatoes to steam and soften in the creamy sauce.
12. Remove the aluminum foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown. You can test for doneness by gently inserting a knife or fork into the center; it should pass through with little resistance.
13. Let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly, making it easier to serve and preventing it from being too runny.

Once these steps are followed, you will have a beautifully baked, rich, and savory potato gratin ready to be enjoyed.

Nutrition at a Glance

• Calories: Approximately 400-500 per serving (will vary based on exact ingredient ratios and portion size).
• Fat: Rich in saturated and unsaturated fats due to the heavy cream, milk, and cheese.
• Carbohydrates: Primarily from the potatoes, providing complex carbohydrates.
• Protein: Contributed by the dairy products and cheese.
• Sodium: Can be significant due to added salt and the sodium content of cheese.
• Note: This is a rich, indulgent side dish intended for special occasions. Nutritional values are estimates.

How to Serve It

• Serve hot, directly from the baking dish. The aroma alone is enticing.
• Spoon generous portions alongside your favorite steaks, chops, or roasted chicken. The creamy potatoes are a fantastic counterpoint to richer meats.
• Garnish with fresh chopped chives or parsley for a pop of color and a hint of freshness. This adds visual appeal and a subtle herbaceous note.
• Consider offering extra black pepper at the table for those who enjoy a spicier bite. The creaminess of the potatoes holds up well to a little extra pepper.

This potato dish is designed to be a star on any plate, enhancing the main course with its luxurious texture and savory depth.

Common Mistakes

• Slicing Potatoes Unevenly: Inconsistent slice thickness can lead to some potatoes being overcooked and mushy while others remain undercooked and firm. Aim for uniform 1/8-inch slices using a mandoline for best results.
• Not Pre-warming the Cream Mixture: Adding cold cream to raw potatoes can slightly shock them and affect the cooking time. Gently warming the cream mixture with aromatics helps ensure even cooking.
• Boiling the Cream Mixture: High heat can cause the cream to curdle or separate, affecting the texture of the final dish. Heat gently until simmering.
• Under-seasoning the Cream: The potatoes and cheese will absorb a lot of flavor. It’s crucial to season the cream mixture well before baking. Remember to account for the saltiness of the cheese.
• Overcrowding the Dish: Packing too many potatoes into the baking dish can prevent them from cooking evenly, leading to a denser, less tender outcome.
• Skipping the Rest Time: While tempting to dig in immediately, allowing the dish to rest for 10 minutes helps the sauce set, making it easier to serve and more cohesive.

Avoiding these common pitfalls will lead you to a more successful and delicious batch of copycat Ruth’s Chris potatoes.

Check this out: Classic Steakhouse Potato Salad Recipe

Storage and Reheating

• Storage: Once cooled to room temperature, transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. Ensure the container is well-sealed to prevent the potatoes from drying out or absorbing other odors.
• Reheating: The best way to reheat is in a moderate oven (around 325°F or 160°C) for 15-25 minutes, covered with foil. This helps to re-moisten the potatoes and prevent the top from drying out or burning.
• Freezing: It’s generally not recommended to freeze this dish as creamy potato bakes can become watery and lose their desirable texture upon thawing. The dairy components are prone to separation.

Proper storage and reheating will ensure your delicious leftovers are still enjoyable later in the week.

Leftover Ideas

• Breakfast Hash: Chop leftover potatoes into smaller pieces and sauté them in a pan with a little butter or oil. Add some diced onions, peppers, and a protein like crumbled bacon or sausage for a hearty breakfast hash. Top with a fried or poached egg.
• Potato Croquettes: While a bit more involved, you can mash the leftover potatoes (removing any large clumps) and form them into small patties or balls. Dredge them in flour, egg, and breadcrumbs, then shallow-fry or bake until golden brown and crisp.
• Shepherd’s Pie Topping: If you have leftover meat filling, spread it in a baking dish and top with the warmed, mashed, or even roughly chopped leftover potatoes. Bake until heated through and the top is slightly browned.
• Added to Soups or Stews: Stir small, warmed portions of the potatoes into hearty vegetable soups or beef stews to add creaminess and body. This is a simple way to boost the richness of an existing dish.

These ideas offer creative ways to transform your delicious leftovers into entirely new meals, minimizing waste and maximizing enjoyment.

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