Description
Copycat Ruth’s Chris Potatoes au Gratin
Missing those creamy, indulgent steakhouse potatoes? Now you can bring Ruth’s Chris to your home! These au gratin potatoes are rich with Cheddar, Fontina, and Parmesan, simmered in a savory cream sauce, and baked until golden and bubbly. Perfect for family dinners or special occasions, they’re a true crowd-pleaser.
2 tbsp butter
½ medium onion, minced
1 garlic clove, minced
1.25 tsp salt
½ tsp black pepper
¾ cup chicken stock
1¼ cups heavy cream
1.5 lbs russet potatoes, thinly sliced
3 cups shredded cheese (2 cups Cheddar, ¾ cup Fontina, ¼ cup Parmesan)
1 tbsp parsley
Directions:
1. Preheat oven to 425°F.
2. Sauté onion, garlic, salt, and pepper in butter.
3. Add stock, cream, and potatoes.
4. Simmer, transfer to dish, top with cheese, and bake.
5. Garnish with parsley.
Prep Time: 15 min
Kcal: 400
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 425°F (220°C) and grease a 2-quart baking dish. In a large, deep skillet or Dutch oven, melt the 2 tbsp of butter over medium heat. Add the minced onion and garlic, sautéing for 3-4 minutes until soft and fragrant. Stir in the salt and pepper.
Pour in the chicken stock and heavy cream, then carefully add the thinly sliced potatoes. Bring the mixture just to a simmer, then reduce the heat to medium-low. Let it cook, uncovered, for 10 minutes, gently stirring occasionally to prevent sticking. The potatoes should begin to soften but not be fully cooked.
Using a slotted spoon, transfer the potato slices to your prepared baking dish, arranging them evenly. Pour the remaining creamy sauce from the skillet over the potatoes. In a bowl, combine the shredded Cheddar, Fontina, and Parmesan cheeses. Sprinkle the cheese blend evenly over the top of the potatoes.
Bake on the middle rack for 25-30 minutes, or until the top is golden brown and the sauce is bubbling vigorously around the edges. Remove from the oven and let it rest for 10 minutes to allow the sauce to thicken. Garnish with chopped parsley before serving.
Serving Suggestions
These decadent potatoes are the ultimate side dish for a classic steakhouse meal at home. Serve them alongside a perfectly cooked ribeye, filet mignon, or herb-crusted roast. For a balanced plate, add simple steamed asparagus or a crisp green salad with a tangy vinaigrette to cut through the richness. They are also a magnificent centerpiece for holiday feasts like Easter or Thanksgiving.
How-to Summary
Sauté aromatics in butter, simmer sliced potatoes in a cream and stock mixture, transfer to a dish, top with a three-cheese blend, and bake at 425°F until golden and bubbly. Garnish with fresh parsley.
Frequently Asked Questions
Can I make these potatoes ahead of time? Yes. Assemble the dish completely but do not bake it. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use different cheeses? Absolutely. Gruyère is a classic choice. For a sharper flavor, try adding some Gouda or Asiago while keeping a good melting quality.
How do I get my potato slices uniformly thin? Using a mandoline slicer is the best method for consistent, paper-thin slices, which ensures even cooking. Always use the guard for safety.
Why did my sauce separate or become greasy? This usually happens if the dish is baked at too high a temperature or the cream boils too vigorously. Ensure your oven is accurately calibrated and you are simmering, not boiling, the cream mixture.
Can I use half-and-half instead of heavy cream? It is not recommended. Heavy cream is necessary for the proper rich, stable sauce that won’t curdle during baking. Lower-fat alternatives will not provide the same texture or flavor.
Common Mistakes to Avoid
- Not simmering the potatoes first: Skipping the stovetop simmer step will result in undercooked potatoes and a watery sauce.
- Overcrowding the pan: Use a large enough skillet so the potatoes are mostly submerged in the cream mixture for even cooking.
- Skipping the rest time: Allowing the dish to rest for 10 minutes after baking is crucial for the sauce to set and thicken properly.
- Using pre-shredded cheese: Pre-shredded cheeses contain anti-caking agents that can prevent smooth melting. Always shred your cheese from a block for the creamiest texture.
Conclusion
Mastering this Copycat Ruth’s Chris Potatoes au Gratin recipe brings the luxury of a fine steakhouse directly to your dining table. With a luxurious three-cheese sauce and perfectly tender potatoes, this dish is guaranteed to impress. By following the detailed guide and avoiding common pitfalls, you can create a side dish that is both comforting and elegantly rich, making any meal a special occasion.