Description
This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the classic rich and creamy flavors of the famous steakhouse side dish right into your kitchen. Featuring thinly sliced russet potatoes baked in a luscious blend of butter, cream, chicken stock, and a trio of cheeses, it’s topped with a golden, bubbly crust that’s perfect for any special meal or comforting dinner at home.
Ingredients
Scale
Main Ingredients
- 2 tbsp butter (plus extra for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup chicken stock
- 1.25 cups heavy cream
- 1.5–1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
Cheese Mixture
- 2 cups shredded Cheddar cheese
- 3/4 cup shredded Fontina or Provolone cheese
- 1/4 cup shredded Parmesan cheese
Garnish
- 1 tbsp chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) for an optimal baking temperature to achieve a bubbly and golden cheese topping.
- Prepare the Butter and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook until soft, about 5 minutes. Stir in the minced garlic, salt, and black pepper, cooking for an additional 30 seconds to release the flavors.
- Combine Ingredients: Pour in the chicken stock and heavy cream to the skillet, stirring everything together. Add the thinly sliced potatoes and mix gently to ensure each slice is coated evenly with the creamy sauce.
- Simmer the Potatoes: Increase the heat to bring the mixture to a gentle simmer. Cover the skillet, reduce heat to medium-low, and cook the potatoes until they are nearly tender, about 15 to 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Prepare the Casserole Dish: Grease an 8×8-inch baking dish or several small oven-safe dishes with butter to prevent sticking and add flavor.
- Assemble the Dish: Transfer the potatoes and sauce into the prepared baking dish. Spread them out evenly. Sprinkle the shredded cheese mixture over the top, covering the potatoes completely for a rich cheesy crust.
- Bake the Dish: Place the casserole in the oven and bake for 10 to 15 minutes or until the cheese melts thoroughly and develops a golden-brown color.
- Garnish and Serve: Remove from the oven and let the dish rest a few minutes to set. Sprinkle chopped parsley over the top before serving warm to add a fresh, colorful finish.
Notes
- For best results, slice potatoes uniformly about 1/8 inch thick for even cooking.
- If you prefer a vegetarian version, substitute vegetable stock for chicken stock.
- You can prepare the dish a day ahead and refrigerate before baking; just extend the baking time slightly if baking straight from cold.
- Use freshly shredded cheese instead of pre-shredded for better melting quality and creamier texture.
- Leftovers can be stored covered in the refrigerator and reheated gently in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Ruth’s Chris, Potatoes au Gratin, Copycat Recipe, Creamy Potatoes, Cheesy Potatoes, Side Dish, Rustically Elegant, Comfort Food
