Indulge in the exquisite flavors of Ruth’s Chris Potatoes au Gratin with this delightful copycat recipe. Creamy, cheesy, and irresistibly comforting, this dish is a must-try for anyone seeking a taste of culinary bliss. Perfectly sliced russet potatoes bathed in a velvety sauce infused with onions, garlic, and a blend of cheeses create a side dish that elevates any meal to a gourmet experience.
Every family has that one recipe that brings everyone together around the table, and for us, it’s Ruth’s Chris Potatoes au Gratin. I still remember the first time I attempted to recreate this masterpiece at home. The aroma wafting from the oven filled the kitchen, drawing my husband and children like magnets. As they eagerly awaited the moment it would emerge golden and bubbling, I couldn’t help but smile at the anticipation in their eyes. From that day forward, it became a tradition in our household, a symbol of love and togetherness that we cherish with each savory bite.
Why This Heavenly Potatoes au Gratin Recipe Stands Out
- Rich and creamy sauce made with a combination of heavy cream and chicken stock, ensuring decadent flavor in every bite.
- Perfectly tender russet potatoes sliced to perfection, creating layers of melt-in-your-mouth goodness.
- A blend of cheeses including Cheddar, Fontina or Provolone, and Parmesan, adding depth and complexity to the dish.
- Versatile enough for any occasion, from casual family dinners to elegant dinner parties.
- Easy to customize to suit individual preferences, allowing you to adjust the seasoning and ingredients to your taste.
Ingredients:
- 2 tablespoons (28 grams) butter, plus additional for greasing the casserole dish
- 1/2 medium onion, finely minced
- 1 garlic clove, minced
- 1 1/4 teaspoon (7 grams) salt
- 1/2 teaspoon (1 gram) ground black pepper
- 3/4 cup (180 ml) chicken stock
- 1 1/4 cups (300 ml) heavy cream; adjust amount as needed to cover potatoes
- 1 1/2 to 1 3/4 pounds (680 to 795 grams) russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups (200 grams) shredded Cheddar cheese
- 3/4 cup (75 grams) Fontina or Provolone cheese, shredded
- 1/4 cup (25 grams) Parmesan cheese, grated
- About 1 tablespoon (4 grams) chopped parsley for garnish
Directions:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8 x 8-inch (20 x 20 cm) baking dish with butter.
- In a skillet, melt the butter over medium heat. Add the minced onion and sauté until soft and translucent. Stir in the minced garlic, salt, and pepper, cooking for about 30 seconds.
- Pour in the chicken stock and heavy cream. Add the sliced potatoes and bring the mixture to a gentle simmer. Cover and cook for 15 to 20 minutes, or until the potatoes are nearly tender when pierced with a knife.
- Taste and adjust the seasoning as needed. Carefully transfer the potato mixture to the prepared baking dish.
- In a bowl, mix together the shredded Cheddar, Fontina or Provolone, and Parmesan cheeses. Sprinkle the cheese mixture evenly over the top of the potatoes.
- Bake in the preheated oven for 10 to 15 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Garnish with chopped parsley, if desired.
Notes:
- Feel free to adjust the amount of cheese or types of cheese used to suit your preferences.
- For a vegetarian option, you can substitute vegetable stock for the chicken stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving for best results.
