Copycat Ruth’s Chris Potatoes au Gratin Recipe

Introduction

These Copycat Ruth’s Chris Potatoes au Gratin offer a rich, cheesy delight that’s perfect for any occasion. Creamy, savory, and golden on top, they bring a touch of restaurant elegance to your home table.

Ingredients

• 2 tbsp butter (plus extra for greasing the dish)
• 1/2 medium onion (minced)
• 1 clove garlic (minced)
• 1.25 tsp salt (for seasoning)
• 1/2 tsp ground black pepper (for seasoning)
• 3/4 cup chicken stock (for sauce)
• 1.25 cups heavy cream (for creamy texture)
• 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
• 3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
• 1 tbsp chopped parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) to ensure even baking.
2. Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
3. Step 3: Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
4. Step 4: Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
5. Step 5: Butter an 8×8-inch baking dish or five to six small individual dishes.
6. Step 6: Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
7. Step 7: Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
8. Step 8: Sprinkle with chopped parsley and serve warm. Enjoy!

Tips & Variations

• For a richer flavor, try substituting half the heavy cream with whole milk or add a pinch of nutmeg to the sauce.
• Use a mandoline slicer to get uniformly thin potato slices for even cooking.
• Mix cheeses according to your preference; Gruyère can be a great alternative to Fontina or Provolone.

Storage

Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy texture and crisp top. Avoid microwaving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dish ahead of time?

Yes, you can assemble the dish up to the baking step and refrigerate it for a few hours before baking. Just increase the baking time slightly if baking from cold.

What can I use instead of chicken stock?

Vegetable stock or even water can be used as a substitute, though chicken stock adds more depth of flavor to the sauce.

Copycat Ruth’s Chris Potatoes au Gratin Recipe

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★★★★★

4.7 from 111 reviews

This Copycat Ruth’s Chris Potatoes au Gratin recipe delivers a rich and creamy side dish featuring tender sliced russet potatoes baked in a savory cream and chicken stock sauce, generously topped with a blend of melted cheeses. Perfectly browned and bursting with flavor, it’s an elegant and comforting accompaniment ideal for special dinners or holiday meals.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes au Gratin Ingredients

• 2 tbsp butter (plus extra for greasing the dish)
• 1/2 medium onion, minced
• 1 clove garlic, minced
• 1.25 tsp salt (for seasoning)
• 1/2 tsp ground black pepper (for seasoning)
• 3/4 cup chicken stock (for sauce)
• 1.25 cups heavy cream (for creamy texture)
• 1.5–1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
• 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
• 1 tbsp chopped parsley (for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure even and thorough baking of the potatoes au gratin.
2. Prepare the Butter and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
3. Combine Ingredients: Pour in the chicken stock and heavy cream while stirring to incorporate all flavors. Add the thinly sliced potatoes, stirring gently to fully coat them with the creamy sauce.
4. Simmer the Potatoes: Increase heat to bring the mixture to a gentle simmer, then cover the skillet, reduce heat to medium-low, and cook for 15-20 minutes. Stir occasionally, ensuring the potatoes become nearly tender but do not fully cook yet.
5. Prepare the Casserole Dish: Butter an 8×8-inch baking dish or multiple small individual dishes to prevent sticking and aid in browning.
6. Assemble the Dish: Transfer the potato and sauce mixture to the greased baking dish, spreading it out evenly. Evenly sprinkle the shredded cheese mixture on top to cover the potatoes.
7. Bake the Dish: Place the dish in the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown to perfection.
8. Garnish and Serve: Remove from oven and let rest a few minutes. Sprinkle chopped parsley on top for a fresh garnish. Serve warm and enjoy this decadent and comforting dish.

Notes

• Slicing the potatoes uniformly thin (1/8 inch) ensures even cooking and a creamy texture.
• If you prefer, substitute vegetarian broth for chicken stock to make it suitable for vegetarians.
• Allow the casserole to rest briefly after baking to let the sauce thicken and set for easier serving.
• Use a mix of cheeses to replicate the characteristic flavor of Ruth’s Chris Potatoes au Gratin.
• For extra richness, an additional tablespoon of butter can be dotted on top before baking.

Keywords: Potatoes au Gratin, Ruth’s Chris Copycat, cheesy potatoes, creamy potatoes, baked potatoes side dish, dinner side recipe, holiday side dish