Experience the luxurious comfort of Ruth’s Chris Potatoes au Gratin in the comfort of your own home with this delectable copycat recipe. Creamy, cheesy, and infused with savory flavors, this dish is a true crowd-pleaser that elevates any meal to gourmet status. Whether you’re hosting a dinner party or simply craving a cozy indulgence, these potatoes au gratin are sure to impress with every creamy, cheesy bite.
In our household, Ruth’s Chris Potatoes au Gratin is a legendary dish that always sparks excitement. It all started when we dined at Ruth’s Chris Steak House and fell head over heels for their signature side dish. Determined to recreate the magic at home, I embarked on a culinary adventure to develop the perfect copycat recipe. After several trials and taste tests, we finally perfected the recipe, and it has since become a staple at our family gatherings and special occasions. There’s something truly special about the creamy texture of the potatoes, the melty cheese, and the hint of savory onion and garlic. Every time we serve this dish, it transports us back to that unforgettable dining experience, creating cherished memories with each delicious bite.
Why This Ruth’s Chris Potatoes au Gratin Stands Out:
- Creamy and decadent potatoes cooked to perfection in a rich blend of chicken stock and heavy cream.
- A harmonious blend of cheeses, including Cheddar, Fontina or Provolone, and Parmesan, for layers of irresistible flavor.
- Versatile recipe suitable for both family dinners and elegant gatherings.
- Easy-to-follow instructions ensure culinary success, even for novice cooks.
- Customizable seasoning allows you to adjust the dish to suit your taste preferences, making it adaptable for any palate.
Ingredients:
- 2 tablespoons butter, plus additional for buttering the casserole dish
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 180 ml (3/4 cup) chicken stock
- 300 ml (1 1/4 cups) heavy cream (add more if needed to cover potatoes)
- 680 to 790 grams (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
- 270 grams (2 cups) shredded Cheddar cheese
- 85 grams (3/4 cup) Fontina or Provolone cheese
- 30 grams (1/4 cup) Parmesan cheese, grated
- About 1 tablespoon chopped parsley for garnish
Directions:
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Butter an 8×8-inch or equivalent-sized baking dish.
- In a skillet, melt 2 tablespoons of butter over medium heat. Sauté the minced onion until soft and translucent. Add the minced garlic, salt, and pepper, and cook for about 30 seconds.
- Pour in the chicken stock and heavy cream, then add the sliced potatoes. Bring the mixture to a gentle simmer, cover, and cook for 15 to 20 minutes, or until the potatoes are nearly tender.
- Taste and adjust the seasoning if necessary. Gently stir the potato mixture.
- Transfer the potato mixture to the buttered baking dish. Top with the shredded cheeses.
- Bake in the preheated oven for 10 to 15 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Allow the dish to cool for a few minutes before serving. Garnish with chopped parsley and enjoy!
Notes: For those who prefer a more intense flavor, feel free to increase the amount of onion and garlic to suit your taste preferences. Additionally, you can customize the cheese blend according to your liking. This dish pairs beautifully with a variety of main courses, from roasted meats to seafood dishes.
