Description
Ruth’s Chris Potatoes au Gratin
Inspired by the famous steakhouse, this creamy and cheesy side dish is the ultimate comfort food. Imagine layers of tender potatoes infused with a blend of cream, garlic, and onions, all topped with bubbling cheddar, provolone, and parmesan. Whether it’s for a holiday dinner or a cozy night in, these au gratin potatoes are sure to impress everyone at the table!
2 tbsp butter (plus 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 1/2 – 1 3/4 lbs russet potatoes, peeled & sliced
3 cups mixed cheese (cheddar, fontina/provolone, parmesan)
1 tbsp parsley, for garnish
Directions:
1. Preheat oven to 425°F.
2. Melt butter in a skillet; cook onion until soft. Add garlic, salt, pepper.
3. Pour in stock & cream; add potatoes, simmer until tender.
4. Transfer to a baking dish, sprinkle with cheese. Bake 10-15 mins.
5. Garnish with parsley.
Prep Time: 30 mins
Kcal: 350/serving
Step-by-Step Guide
1. Prep & Slice: Preheat your oven to 425°F (220°C). Generously butter a 2-quart baking dish. Peel the russet potatoes and slice them uniformly into 1/8-inch thick rounds using a mandoline or sharp knife for even cooking.
2. Make the Cream Sauce: In a large skillet or Dutch oven, melt 2 tbsp of butter over medium heat. Add the finely chopped onion and cook for 4-5 minutes until translucent. Add the minced garlic, salt, and pepper, cooking for another minute until fragrant.
3. Simmer the Potatoes: Carefully pour in the chicken stock and heavy cream, stirring to combine. Add all the sliced potatoes, ensuring they are submerged. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are just fork-tender.
4. Assemble & Bake: Using a slotted spoon, transfer the potato mixture to the prepared baking dish, spreading them evenly. Pour the remaining cream sauce over the top. Combine the three cheeses and sprinkle them generously and evenly over the potatoes.
5. Brown & Garnish: Bake on the middle rack for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Let the dish rest for 10 minutes to set, then garnish with fresh parsley before serving.
Serving Suggestions
These decadent potatoes are the perfect steakhouse-style side. Serve them alongside a perfectly seared steak, roasted chicken, or herb-crusted pork loin. For a holiday feast, pair with glazed ham and green beans almondine. The rich, creamy texture also complements simple roasted vegetables or a crisp green salad to balance the meal.
How-to Summary
To make Ruth’s Chris-style Potatoes au Gratin, first simmer thinly sliced russet potatoes in a garlic-infused cream and chicken stock sauce until tender. Transfer the mixture to a buttered dish, top with a blend of cheddar, provolone (or fontina), and parmesan cheese, and bake at 425°F until golden and bubbly. The key is allowing the dish to rest before serving for the perfect creamy consistency.
Frequently Asked Questions
Can I prepare this dish ahead of time? Yes. Complete steps through assembling in the baking dish (before baking). Cover and refrigerate for up to 24 hours. Let sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed.
What can I use instead of heavy cream? For a slightly lighter version, you can use half-and-half, but the sauce will be less rich and thick. Avoid milk, as it can curdle during simmering.
Why are my potatoes still firm? This usually means they were not simmered long enough in the cream sauce or were sliced too thickly. Ensure slices are thin and cook until easily pierced with a fork before baking.
Can I use different cheeses? Absolutely. Gruyère is a classic choice for au gratin. A good melting cheese like Gouda or Monterey Jack also works well. Always include some parmesan for its salty, nutty flavor.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Common Mistakes to Avoid
- Uneven Potato Slices: Inconsistent thickness leads to uneven cooking. Use a mandoline for perfect slices.
- Overbaking: Baking too long after simmering can cause the sauce to break and become oily. Bake just until the cheese is melted and golden.
- Skipping the Rest: Serving immediately results in a soupy dish. Letting it rest for 10 minutes allows the sauce to thicken perfectly.
- Using Pre-shredded Cheese: These often contain anti-caking agents that prevent smooth melting. Always shred cheese from a block for the creamiest result.
Conclusion
Recreating the iconic Ruth’s Chris Potatoes au Gratin at home is simpler than you might think. By following this detailed guide and focusing on a rich, homemade cream sauce and freshly shredded cheese, you can achieve that luxurious, comforting side dish that steals the show. Remember to slice thinly, simmer patiently, and let it rest before diving in. This recipe is guaranteed to become a cherished favorite for any special occasion.