Description
Ruth’s Chris-Inspired Potatoes au Gratin
Inspired by the iconic side dish from Ruth’s Chris Steakhouse, this Potatoes au Gratin recipe brings restaurant-quality decadence to your kitchen. Imagine layers of tender potatoes bathed in a rich, cheesy sauce with hints of garlic and a golden, bubbly crust—each bite is a creamy slice of heaven! Whether it’s for a holiday feast or a cozy family dinner, this dish is sure to impress and become a favorite. Simple to make, it’s a little slice of steakhouse luxury you can enjoy at home.
2 tbsp butter (plus extra for greasing)
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream
1 1/2 lbs russet potatoes, sliced
2 cups cheddar cheese, grated
3/4 cup provolone cheese, grated
1/2 cup Parmesan cheese, grated
Fresh parsley (optional)
Directions:
1. Preheat oven to 425°F. Grease an 8×8-inch baking dish with butter.
2. Sauté onion in butter, add garlic, salt, and pepper.
3. Add chicken stock, cream, and potatoes. Simmer until tender.
4. Transfer to dish, top with cheeses, and bake until golden.
5. Garnish and enjoy!
Prep Time: 15 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Preheat your oven to 425°F (220°C). Generously grease an 8×8-inch baking dish with softened butter.
2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the salt and black pepper.
3. Carefully pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced russet potatoes, ensuring they are submerged. Bring the mixture to a gentle simmer. Cook, stirring occasionally, for about 10-12 minutes, or until the potatoes are just fork-tender but not falling apart.
4. Using a slotted spoon, transfer the potato mixture to the prepared baking dish, spreading it evenly. Pour the remaining creamy sauce from the skillet over the top.
5. In a bowl, combine the grated cheddar, provolone, and Parmesan cheeses. Sprinkle the cheese blend evenly over the potatoes, covering them completely.
6. Bake for 25-30 minutes, or until the top is deeply golden brown and bubbly. For an extra-crisp top, broil for the final 1-2 minutes, watching closely to prevent burning.
7. Remove from the oven and let it rest for 10 minutes. This allows the sauce to thicken. Garnish with fresh chopped parsley before serving.
Serving Suggestions
This decadent side dish is the perfect companion to a classic steak, such as a ribeye or filet mignon, for the full Ruth’s Chris experience. It also pairs beautifully with roasted chicken, herb-crusted pork loin, or a simple green salad for a lighter contrast. For a holiday meal, serve it alongside glazed ham and roasted vegetables.
How-to Summary
To make this dish, sauté onions and garlic, then simmer sliced potatoes in a cream and stock mixture until tender. Transfer to a buttered dish, top with a three-cheese blend, and bake at 425°F until golden and bubbly. The key is letting it rest before serving for the perfect creamy texture.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What can I use instead of heavy cream? For a slightly lighter version, you can use half-and-half, though the sauce will be less rich. Whole milk is not recommended as it may curdle.
Do I need to peel the potatoes? Peeling is recommended for the classic, creamy texture. Leaving the skins on will result in a more rustic dish with bits of skin throughout.
Why did my sauce separate? Separation can occur if the heat is too high when simmering the cream or if the dish is not rested before serving. Always simmer gently and allow the gratin to rest for 10 minutes after baking.
Can I freeze Potatoes au Gratin? Freezing is not recommended. The creamy sauce can break and become grainy upon thawing and reheating, and the potatoes will become mushy.
Common Mistakes to Avoid
- Uneven Potato Slices: Use a mandoline or food processor for uniformly thin slices, ensuring even cooking.
- Overcooking the Sauce: Simmer the potatoes gently; a rapid boil can cause the cream to curdle or separate.
- Skipping the Rest: Cutting into the dish immediately will result in a runny sauce. Letting it rest is crucial for setting.
- Using Pre-Shredded Cheese: These contain anti-caking agents that prevent smooth melting. Always grate cheese from a block for the best texture.
Conclusion
This Ruth’s Chris-inspired Potatoes au Gratin delivers undeniable steakhouse luxury with straightforward steps. Its layers of tender potato, rich cream, and perfectly melted, golden cheese create a side dish that steals the show. By following this detailed guide and avoiding common pitfalls, you can confidently create a restaurant-worthy classic that will have everyone asking for seconds. It’s more than a recipe—it’s an experience for your home table.