Description
Cheesy Copycat Potatoes au Gratin
Ever wanted to bring that irresistible restaurant flavor to your dinner table? These Copycat Ruth’s Chris Potatoes au Gratin do just that! Creamy, cheesy, and indulgent, they’re made with tender russet potatoes simmered in a rich cream sauce, topped with a perfect blend of Cheddar, Fontina, and Parmesan cheese. The result? A golden, bubbly, and comforting side dish that’s sure to impress for any occasion. Perfect to pair with steak, chicken, or even on their own!
2 tbsp butter
1/2 medium onion, minced
1 clove garlic, minced
1.25 tsp salt
1/2 tsp black pepper
3/4 cup chicken stock
1.25 cups heavy cream
1.5-1.75 lbs russet potatoes, sliced
3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina, 1/4 cup Parmesan)
1 tbsp parsley
Directions:
1. Preheat oven to 425°F (220°C).
2. Sauté butter, onion, garlic, salt, and pepper. Add stock and cream.
3. Add sliced potatoes, simmer, then transfer to baking dish.
4. Top with cheese, bake 10-15 mins.
5. Garnish with parsley and serve!
Prep Time: 15 mins
Kcal: 400 kcal
Step-by-Step Guide
1. Preheat your oven to 425°F (220°C). Grease a 2-quart baking dish. 2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced onion and garlic, sautéing for 3-4 minutes until softened. Stir in the salt and pepper. 3. Carefully pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer. 4. Add the thinly sliced russet potatoes to the cream sauce. Ensure they are submerged. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the potatoes begin to soften. 5. Using a slotted spoon, transfer the potatoes to the prepared baking dish, arranging them evenly. Pour the remaining cream sauce over the top. 6. In a bowl, combine the shredded Cheddar, Fontina, and Parmesan cheeses. Sprinkle the cheese blend evenly over the potatoes. 7. Bake for 10-15 minutes, then broil for 1-2 minutes at the end until the top is golden brown and bubbly. 8. Remove from oven, let rest for 5 minutes, then garnish with fresh parsley.
Serving Suggestions
This rich and decadent side dish is the ultimate companion for a classic steakhouse dinner. Serve alongside a perfectly cooked filet mignon, roasted chicken, or herb-crusted pork chops. For a lighter pairing, balance the dish with a crisp arugula salad with a lemon vinaigrette. It also makes a spectacular centerpiece for holiday meals like Easter or Thanksgiving.
How-to Summary
Sauté aromatics in butter, create a cream sauce with stock and heavy cream, then simmer sliced potatoes in it until tender. Transfer to a baking dish, top with a triple-cheese blend, and bake at 425°F until golden and bubbly. Garnish with parsley before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the recipe completely but do not bake. Cover 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 Fontina cheese? Gruyère or Gouda are excellent substitutes for Fontina, offering a similar melt and mild, nutty flavor.
Do I need to peel the potatoes? For authentic texture and to best absorb the sauce, peeling is recommended. Leaving the skins on will result in a different, more rustic texture.
Why let the dish rest after baking? A 5-minute rest allows the sauce to thicken slightly, making it easier to serve neat portions that hold their shape.
Can I use half-and-half instead of heavy cream? It is not recommended. Heavy cream is essential for the proper rich, stable sauce that won’t separate during baking.
Common Mistakes to Avoid
- Uneven Potato Slices: Use a mandoline or sharp knife for uniform slices to ensure even cooking.
- Overcrowding the Pan: When simmering potatoes, use a pan large enough so they are mostly submerged in sauce for even softening.
- Skipping the Simmer Step: Simmering the potatoes in the sauce before baking is crucial for flavor infusion and a creamy final texture.
- Overbaking: Watch closely during the final broil to prevent the delicate cheese topping from burning.
Conclusion
Mastering this Copycat Ruth’s Chris Potatoes au Gratin recipe brings restaurant-quality indulgence to your home kitchen. With its layers of tender potato, luxurious cream sauce, and perfectly browned cheese topping, it’s a guaranteed crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you can create a side dish that is both impressively elegant and deeply comforting for any special meal.