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The Ultimate Creamy & Cheesy Potatoes Au Gratin (Easy Copycat Ruth’s Chris Style)

A perfect square slice of creamy potatoes au gratin with a golden-brown, cheesy top.
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Make restaurant-quality Potatoes Au Gratin at home! This recipe delivers rich, velvety layers of tender potatoes smothered in a decadent cheese sauce, perfect for holidays or steak dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 clove garlic, minced
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Fontina cheese (or Provolone)
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the cheese sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the heavy cream, salt, pepper, nutmeg, and minced garlic.
  5. Stir in the Cheddar and Fontina cheeses until completely melted and smooth. Reserve the Parmesan cheese for topping.
  6. Arrange one-third of the thinly sliced potatoes in an even layer in the prepared baking dish.
  7. Pour one-third of the cheese sauce evenly over the potatoes.
  8. Repeat the layering process two more times: potatoes, then sauce.
  9. Sprinkle the reserved grated Parmesan cheese evenly over the top layer.
  10. Bake uncovered for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover it with foil.
  11. Let the potatoes rest for 10 minutes before slicing and serving. This helps the sauce set for perfect layers.

Notes

  • For the best texture, slice your potatoes uniformly using a mandoline slicer.
  • You can prepare the sauce and layer the potatoes a day ahead. Cover and refrigerate, then add 10-15 minutes to the total bake time when ready to cook.
  • This rich cream potato side pairs wonderfully with roasted meats.
  • If you love Gruyere potato gratin, substitute the Fontina cheese with Gruyère for a nuttier flavor.

Nutrition

Find it online: https://kitchenuser.net/potatoes-au-gratin-easy-creamy-cheesy-recipe/