Why Make This Recipe
Copycat Ruth’s Chris Potatoes au Gratin is a dish that captures the rich flavors and creamy textures you often find in fine dining but can be made at home with ease. The combination of tender potatoes, flavorful cheese, and a creamy sauce is irresistible. It’s perfect for family dinners or special occasions, making it a go-to recipe for comfort food lovers.
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 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 these creamy potatoes au gratin as a side dish to steak, chicken, or roasted vegetables. They bring a fantastic flavor that complements many main dishes. A sprinkle of fresh parsley on top adds a nice touch and extra color.
How to Store Copycat Ruth’s Chris Potatoes au Gratin
If you have leftovers, store them in an airtight container in the refrigerator. They should be good for up to 3-4 days. To reheat, just pop them in the oven or microwave until warmed through.
Tips to Make Copycat Ruth’s Chris Potatoes au Gratin
- For extra creaminess, you can increase the amount of heavy cream.
- Feel free to mix and match your favorite cheeses to create your own flavor combinations.
- Ensure the potatoes are thinly sliced for even cooking.
Variation
You can add cooked bacon or ham for added flavor. Adding some sautéed mushrooms or spinach can also enhance the dish and provide some extra nutrition.
FAQs
Can I use different types of potatoes?
You can use Yukon gold or red potatoes, but russet potatoes work best for a creamy texture.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Just layer everything in the baking dish and keep it covered in the fridge until you’re ready to bake.
What can I serve with these potatoes?
They pair well with meats like roast chicken, steak, or grilled fish. You can also serve them alongside a fresh salad for a complete meal.
Copycat Ruth’s Chris Potatoes au Gratin
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy side dish featuring tender potatoes and a flavorful cheese sauce, perfect for family dinners or special occasions.
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 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 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!
Notes
For extra creaminess, increase heavy cream. Mix and match cheeses for different flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
