Are you ready to recreate a luxurious restaurant-style side dish right in your own kitchen? This Copycat Ruth’s Chris Potatoes au Gratin recipe is your ticket to cheesy, creamy indulgence. With tender layers of potatoes nestled in a rich sauce made from cheddar, Fontina, and Parmesan, this dish is the ultimate comfort food. Whether you’re serving it alongside steak, chicken, or even as the star of the meal, these potatoes au gratin are guaranteed to impress. Let’s dive into how you can make this irresistible dish step by step!
Why You’ll Love This Recipe
- Creamy and Cheesy: Each bite melts in your mouth with the perfect blend of cheeses.
- Simple Ingredients: You probably have most of these staples in your kitchen already.
- Restaurant-Quality at Home: Save money and make an elegant dish without leaving the house.
- Versatile Side Dish: Perfect for holidays, dinner parties, or even a casual family dinner.
Ingredients You’ll Need
Here’s what you’ll need to bring this decadent dish to life:
For the Potatoes:
- 2 tbsp butter – Plus extra to grease the baking dish for a non-stick finish.
- 1/2 medium onion, minced – Adds a subtle sweetness to the cream sauce.
- 1 clove garlic, minced – Because everything’s better with garlic.
- 1.25 tsp salt – For seasoning and enhancing flavors.
- 1/2 tsp ground black pepper – Adds just the right amount of spice.
- 3/4 cup chicken stock – The secret to a light, flavorful base.
- 1.25 cups heavy cream – The star ingredient for a rich, creamy texture.
- 1.5-1.75 lbs russet potatoes – Peeled and sliced thinly for even cooking (about 5-6 potatoes).
For the Cheese:
- 3 cups shredded cheese – A mix of:
- 2 cups cheddar – Sharp and flavorful.
- 3/4 cup Fontina or Provolone – Creamy and mild.
- 1/4 cup Parmesan – Adds a nutty, savory punch.
Garnish:
- 1 tbsp chopped parsley – For a pop of color and freshness.
Step-by-Step Instructions
1. Prep Your Oven and Ingredients
Preheat your oven to 425°F (220°C). This ensures the dish bakes evenly and the cheese turns beautifully golden brown. Grease an 8×8-inch baking dish (or five to six small individual ramekins) with butter to prevent sticking.
2. Make the Cream Sauce
In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the minced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic, salt, and pepper, cooking for another 30 seconds until fragrant.
3. Simmer the Potatoes
Pour in the chicken stock and heavy cream, stirring well to combine. Add the peeled and thinly sliced potatoes, ensuring they’re fully coated in the creamy sauce. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes are nearly tender but not fully cooked.
4. Assemble the Dish
Transfer the potatoes and sauce to your prepared baking dish, spreading them out evenly. Sprinkle the shredded cheese mixture over the top, ensuring every inch is covered.
5. Bake to Perfection
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it—no one wants burnt cheese!
6. Rest and Serve
Once out of the oven, let the dish rest for a few minutes to allow the flavors to meld and the sauce to thicken slightly. Garnish with chopped parsley for a touch of freshness and serve warm.
Pro Tips for Success
- Slice Evenly: Use a mandoline slicer for uniform potato slices, ensuring they cook evenly.
- Cheese Substitutions: Don’t have Fontina? Provolone, Gruyere, or Monterey Jack work just as well.
- Make Ahead: Assemble the dish ahead of time and refrigerate. When ready to serve, bake it at 350°F for about 20-25 minutes until heated through.
- Customize It: Add a sprinkle of crispy bacon, caramelized onions, or fresh thyme for extra flavor.
What to Serve with Potatoes au Gratin
This creamy side dish pairs perfectly with a variety of main courses:
- Steak – The richness of the potatoes complements a juicy ribeye or filet mignon.
- Roasted Chicken – A classic pairing for Sunday dinners.
- Salmon or Seafood – The cheesy potatoes balance the lightness of fish.
- Green Salad – A crisp salad with vinaigrette cuts through the richness beautifully.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes! Yukon Gold potatoes are an excellent alternative because of their buttery flavor and creamy texture. Avoid waxy potatoes like red potatoes, as they don’t hold their shape as well.
2. What’s the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F until warmed through, about 15-20 minutes. Cover the dish with foil to prevent the cheese from drying out.
3. Can I make this dish vegetarian?
Absolutely! Swap the chicken stock for vegetable stock or even water.
4. Why is my cheese not melting properly?
Pre-shredded cheese often contains anti-caking agents, which can affect melting. For the best results, shred your cheese from a block.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 1 month, though the texture may change slightly upon reheating.
Nutrition Information
- Serving Size: 1/6 of the dish
- Calories: 400 kcal
- Protein: 12g
- Carbohydrates: 28g
- Fat: 28g
Final Thoughts
There’s something magical about creamy, cheesy potatoes baked to golden perfection. This Copycat Ruth’s Chris Potatoes au Gratin recipe is a crowd-pleaser, ideal for holidays, dinner parties, or when you just want to treat yourself to something special.
Why wait for a fancy steakhouse dinner when you can make this indulgent side dish at home? Gather your ingredients, preheat your oven, and get ready to dig into pure comfort. You’ll never look at potatoes the same way again!