Copycat Ruth’s Chris Potatoes au Gratin
This rich and creamy Copycat Ruth’s Chris Potatoes au Gratin recipe layers tender potatoes in a savory cream sauce with a blend of cheddar, Fontina, and Parmesan cheeses, all baked to bubbly perfection.
Ingredients
- 2 tbsp butter plus extra for greasing the dish
- 1/2 medium onion minced
- 1 clove garlic minced
- 1.25 tsp salt for seasoning
- 1/2 tsp ground black pepper for seasoning
- 3/4 cup chicken stock for sauce
- 1.25 cups heavy cream for creamy texture
- 1.5-1.75 lbs russet potatoes about 5-6, peeled and sliced 1/8 inch thick
- 3 cups shredded cheese mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) to ensure even baking.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
- Butter an 8x8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!
Notes
This creamy, cheesy gratin pairs perfectly with steak, chicken, or a green salad. You can make this dish in advance and reheat in the oven at 350°F until warmed through.
Nutrition
Calories: 400kcal
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