Copycat Ruth’s Chris Potatoes au Gratin Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure even and thorough baking of the potatoes au gratin.
- 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.
- 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.
- 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.
- Prepare the Casserole Dish: Butter an 8×8-inch baking dish or multiple small individual dishes to prevent sticking and aid in browning.
- 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.
- 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.
- 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
