why make this recipe
Ruth’s Chris Potatoes au Gratin is a beloved side dish known for its creamy texture and cheesy goodness. Making a copycat version at home lets you enjoy this delightful recipe without leaving your kitchen. The comforting layers of potato combined with rich cheese make it perfect for any meal, whether it’s a special occasion or a tasty weeknight dinner.
how to make Copycat Ruth’s Chris 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 (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Directions:
- Preheat your oven to 425°F (220°C) to ensure even baking.
- 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 the garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- 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.
- Butter an 8×8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!
how to serve Copycat Ruth’s Chris Potatoes au Gratin
Serve the potatoes au gratin as a side dish alongside your favorite main courses, such as steak, chicken, or roasted vegetables. They make a wonderful addition to any meal with their rich flavors and creamy texture.
how to store Copycat Ruth’s Chris Potatoes au Gratin
To store any leftover potatoes au gratin, place them in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can reheat them in the oven or microwave when you are ready to enjoy them again.
tips to make Copycat Ruth’s Chris Potatoes au Gratin
- Make sure to slice the potatoes thinly for even cooking.
- Use different cheese mixes based on your preference; this dish is very versatile.
- For added flavor, consider adding cooked bacon or ham for a meaty twist.
variation
You can easily turn this dish into a loaded version by adding cooked vegetables like spinach or broccoli, or even jalapeños for a bit of heat.
FAQs
Can I use other types of potatoes?
Yes, you can use Yukon gold or red potatoes instead of russets.
Can I prepare this dish in advance?
Absolutely! You can prepare and assemble the dish ahead of time, then store it in the fridge until you’re ready to bake.
How do I make this dish healthier?
You can reduce the amount of cheese and use low-fat cream or milk instead of heavy cream for a lighter version.
Copycat Ruth’s Chris Potatoes au Gratin
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and cheesy potato dish inspired by Ruth’s Chris, perfect for any meal.
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
- Preheat your oven to 425°F (220°C) to ensure even baking.
- 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 the garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- 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.
- Butter an 8×8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm.
Notes
For a loaded version, consider adding cooked spinach or bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American