Copycat Ruth’s Chris Potatoes au Gratin

Copycat Ruth’s Chris Potatoes au Gratin

Bring the indulgent taste of Ruth’s Chris Steak House into your kitchen with this Copycat Potatoes au Gratin recipe. It’s a dish that transforms simple ingredients into an opulent side that pairs perfectly with any main course. This recipe features a rich blend of cheeses and a creamy base, enveloping each slice of potato in luxurious flavor.

The key here is in the thickness of the potatoes—sliced just right to hold up against the simmering mixture of stock and cream, ensuring they cook to tender perfection.

• Preparation Time: 40 minutes
• Cooking Time: 25-35 minutes
• Servings: 6-8

Ingredients:

• 2 tablespoons butter, plus more for greasing
• 1/2 white onion, minced
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chicken stock
• 1 1/4 cups heavy cream (more if needed)
• 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
• 2 cups cheddar cheese, grated
• 3/4 cup provolone cheese, grated
• 1/2 cup Parmesan cheese, grated
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 425°F. Grease an 8×8-inch baking dish with butter.
2. Cook the Onions and Garlic: In a large pot over medium heat, melt the butter. Add the minced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds.
3. Simmer the Potatoes: Add the chicken stock, heavy cream, and sliced potatoes to the pot. Bring to a gentle simmer, then cover and reduce heat to medium-low. Let the mixture cook until the potatoes are tender, which should take about 15-20 minutes. Adjust seasoning if necessary.
4. Bake with Cheese: Transfer the potato mixture to the prepared baking dish. Evenly sprinkle the cheddar, provolone, and Parmesan cheeses over the top. Bake in the preheated oven until the cheese is bubbly and golden, about 10-15 minutes.
5. Garnish and Serve: Sprinkle chopped parsley over the top for a touch of color and freshness. Serve hot as a decadent side dish that complements any meal, especially steaks or roasted meats.