Description
Ruth’s Chris-Inspired Potatoes au Gratin
Bring the indulgent flavors of Ruth’s Chris Steak House right into your kitchen with this creamy, cheesy potato gratin! The star of this dish isn’t just the tender potatoes but the blend of provolone, cheddar, and parmesan that creates an irresistible, gooey topping. Perfect for special occasions or a cozy family dinner, this gratin will have everyone at the table asking for seconds!
2 tbsp butter (+ extra for greasing)
1/2 medium onion, finely chopped
1 clove garlic, minced
1 1/4 tsp salt
1/2 tsp ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream
1.5 lbs russet potatoes, peeled and sliced 1/8 inch thick
3 cups shredded cheese (2 cups cheddar, 3/4 cup fontina or provolone, 1/4 cup parmesan)
1 tbsp chopped parsley (garnish)
Directions:
1. Preheat oven to 425°F.
2. Sauté onion in butter until soft, add garlic, salt, and pepper.
3. Add stock, cream, and potatoes. Simmer until tender.
4. Transfer to a baking dish, top with cheese, and bake for 10-15 min.
5. Garnish with parsley.
Prep Time: 35 min
Kcal: 400
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 425°F (220°C). Generously grease a 9×13 inch baking dish with butter. Peel the russet potatoes and slice them uniformly to 1/8-inch thickness using a mandoline or sharp knife for even cooking.
2. Create the Cream Base: In a large, deep skillet or Dutch oven, melt the 2 tbsp of butter over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the salt and pepper.
3. Simmer the Potatoes: Pour in the chicken stock and heavy cream, then carefully add the sliced potatoes. Gently stir to coat. Bring the mixture to a low simmer, then reduce heat to maintain it. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are just fork-tender.
4. Assemble & Bake: Transfer the potato and cream mixture to the prepared baking dish, spreading it evenly. In a bowl, combine the shredded cheddar, fontina/provolone, and parmesan cheeses. Sprinkle the cheese blend evenly over the top. Bake on the middle rack for 10-15 minutes, or until the cheese is bubbly and golden brown.
5. Rest & Serve: Remove the gratin from the oven and let it rest for 10 minutes. This allows the sauce to thicken. Garnish with chopped parsley before serving.
Serving Suggestions
This decadent gratin is the ultimate side dish. Serve it alongside a perfectly seared steak, roasted chicken, or herb-crusted lamb chops. For a holiday meal, pair it with glazed ham or prime rib. Balance the richness with a simple arugula salad dressed in a light lemon vinaigrette.
How-to Summary
To make Ruth’s Chris-style Potatoes au Gratin: Sauté onions and garlic in butter, simmer sliced potatoes in a cream and stock mixture until tender, transfer to a dish, top with a three-cheese blend, and bake at 425°F until golden and bubbly. Rest before garnishing with parsley.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the recipe completely but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can be used, but the sauce will be less rich and thick. Do not use milk, as it may curdle.
Do I have to peel the potatoes? Peeling is recommended for the classic, creamy texture. The skins can make the gratin feel more rustic and can sometimes prevent even slicing.
Why let the gratin rest after baking? Resting is crucial. It allows the hot cream sauce to thicken and set, so you get clean, beautiful slices instead of a runny mess.
Can I freeze leftovers? It’s not recommended. Cream-based potato dishes often become grainy and separate when thawed and reheated. It’s best enjoyed fresh.
Common Mistakes to Avoid
- Uneven Potato Slices: Inconsistent thickness leads to some pieces being undercooked while others are mushy. Use a mandoline for precision.
- Overcooking the Sauce: Simmer the potatoes just until tender. Over-simmering can break the cream sauce and make it oily.
- Skipping the Rest: Serving immediately will result in a soupy consistency. Patience is key for the perfect texture.
- Using Pre-Shredded Cheese: Pre-shredded cheeses contain anti-caking agents that prevent smooth melting. Always shred your own cheese from a block.
Conclusion
This Ruth’s Chris-inspired Potatoes au Gratin recipe delivers restaurant-quality luxury with straightforward steps. The combination of a silky cream base, tender potatoes, and a perfectly browned trio of cheeses is guaranteed to impress. By following the detailed guide and avoiding common pitfalls, you’ll create a spectacular side dish that becomes an instant family favorite for any special dinner.