Chris Potatoes Au Gratin – If you’ve ever had the pleasure of dining, at Ruth’s Chris Steak House you’ll understand how their Potatoes Au Gratin can truly enhance any meal. These creamy, cheesy, and incredibly flavorful Copycat Ruth’s Chris Potatoes Au Gratin bring the steakhouse experience into your own kitchen. With a few ingredients and a touch of love, you can recreate this beloved American side dish that’s perfect for any occasion.
I still vividly recall the first time I experienced the taste of Ruth’s Chris Potatoes Au Gratin. It was an evening spent with my family indulging in our steaks while being captivated by these cheesy velvety potatoes. The richness of the dish the cooked potatoes and the harmonious blend of cheeses left a mark on my palate. At that moment I knew I had to replicate this enchantment at home not for myself but for my husband and child who were equally smitten by its allure.
What makes this Copycat Ruth’s Chris Potatoes Au Gratin truly special?
What distinguishes this recipe for Copycat Ruth’s Chris Potatoes Au Gratin is its simplicity and authenticity. The luscious sauce, crafted from a combination of cream and chicken stock imparts a depth, to the thinly sliced russet potatoes. The combination of cheddar, provolone, and Parmesan cheeses produces a melted and cheesy crust that’s incredibly tempting. This recipe is easy to make making it a perfect accompaniment, for meals or a standout dish, for special occasions.
What You Need To Make This Copycat Ruth’s Chris Potatoes Au Gratin Recipe?
Potatoes: To achieve the best results it is recommended to choose russet potatoes for your recipe. These potatoes have a starch content, which ensures they become tender and absorb the creamy sauce perfectly. This creates an experience that’s hard to replicate with other types of potatoes.
Freshly Grated Cheese: To enhance both the reliability and flavor of your dish it is advisable to grate your cheese from blocks instead of opting for shredded varieties. Although it requires some effort the result is truly worth it. A combination of cheddar, provolone, and Parmesan cheese will add depth and richness, to your dish.
Butter: When greasing your baking dish make sure the butter is at room temperature. This enables it to spread evenly and thoroughly coat the dish preventing any sticking issues.
Heavy cream: The level of creaminess can be adjusted according to preference by altering the amount of cream used. For a richer taste feel free to add heavy cream. If you prefer a lighter version reducing the quantity would be suitable.
Seasoning: Seasoning plays a role in enhancing the flavors of this dish; therefore it should not be overlooked. The minced garlic along with salt and freshly ground pepper adds layers of deliciousness. Make sure to sauté the garlic before adding any liquids in order to release its oils.
Onion: When mincing the onion for this recipe try achieving a fine consistency, for better texture and flavor incorporation. Make sure to chop the onions so that they mix well with the dish and don’t dominate it with raw onion chunks.
Fresh Parsley: For a flair, you can add a sprinkle of freshly chopped parsley as a garnish, before serving. This will not only bring some color to the dish. Also, give it a touch of freshness. It enhances the appeal and perfectly complements the creamy potatoes au gratin.
Want To Save This Recipe?
Steps To Make Copycat Ruth’s Chris Potatoes Au Gratin:
Step 1: To start preheat your oven to 425°F (220°C). Take an 8×8-inch baking dish. Generously spread some butter over it to prevent any sticking.
Step 2: Take out a pot. Melt the 2 tablespoons of butter, over medium heat. Once it starts sizzling and releasing its aroma add in the onion. Allow them to soften and become fragrant which should take 5 minutes. Then introduce the garlic. Let its enticing scent fill your kitchen for about 30 seconds.
Step 3: Pour the chicken stock and heavy cream into the pot and slide in your slices of potato. Remember not to crank up the heat we want a gentle simmer rather, than a vigorous boil. Cover the pot, reduce the heat to medium-low, and let those potato slices become tender and cozy in their surroundings for around 15 to 20 minutes. Give them a taste test to ensure they’re just right adding a pinch of salt and freshly ground pepper as desired. Transfer the contents from the pot carefully into the baking dish that you have prepared. Now for the finale generously sprinkle grated cheddar, provolone, and Parmesan cheese over those potatoes. The goal is to create a cheese layer that will melt into a paradise.
Step 4: Place the baking dish with all its cheesy goodness, into the oven. Let it work its magic. It should take 10 to 15 minutes for the cheese to become bubbly and irresistibly tempting.
Step 5: Once it’s done add a sprinkle of chopped parsley on top. Not only does it give an appearance but it also adds a burst of freshness, to the dish. Now proudly serve up your version of Ruth’s Chris Potatoes Au Gratin and relish every cheesy bite. Enjoy!
Tip:
To achieve perfectly tender and evenly cooked potatoes, slice them consistently to 1/8-inch thickness. Using a mandoline slicer or a sharp knife along with a guide can help you maintain uniform slices. This ensures that each potato slice cooks at the same rate, resulting in a beautifully textured dish with no undercooked or overcooked potatoes.
Frequently Asked Questions:
Can I use a different type of potato for this recipe?
Although russet potatoes are recommended for their texture you have the option to experiment with varieties, like Yukon Gold or red potatoes to add a different flavor and texture.
Is it possible to make this recipe in advance and reheat it?
Absolutely! You can make this dish ahead of time. Simply reheat it in the oven. Just cover it with aluminum foil to prevent browning and bake at 350°F until heated through.
Can I substitute the heavy cream with a lighter option?
Certainly! You can try using half and half or whole milk. However, do keep in mind that this substitution may affect the creaminess and richness of the dish.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Ruths Chris Potatoes Au Gratin
Ingredients
- 2 tbsp. butter plus more for greasing the baking dish
- 1/2 white onion minced
- 2 garlic cloves minced
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 c. chicken stock
- 1 1/4 c. heavy cream plus more if needed
- 1 1/2 lbs. russet potatoes peeled and sliced 1/8-inch thick
- 2 c. cheddar cheese grated
- 3/4 c. provolone cheese grated
- 1/2 c. Parmesan cheese grated
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F. Make sure to grease an 8x8 inch baking dish, with butter.
- In a pot melt the two tablespoons of butter over medium heat. Add the chopped onion and cook until it turns soft and translucent which usually takes 5 minutes. Stir in the minced garlic and season with salt and pepper cooking for 30 seconds.
- Incorporate the chicken stock, heavy cream and sliced potatoes into the pot. Bring the mixture to a simmer without letting it reach a boiling point. Cover the pot. Lower the heat to low. Allow it to cook until the potatoes become tender around 15 to 20 minutes. Adjust seasoning as required.
- Carefully transfer the potato mixture into the baking dish ensuring an even distribution throughout. Sprinkle grated cheddar, provolone and Parmesan cheese on top.
- Place in the oven and bake until bubbly while achieving melted cheese; this usually takes about 10 to 15 minutes.
- Once done serve your version of Ruth's Chris Potatoes Au Gratin garnished with chopped parsley for a burst of color and freshness.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
8 Responses
Could not print recipe as ad covered portion of recipe. Disgusted.
Hi Lou Ann,
I apologize for the inconvenience. You can bypass the ads by using the print button on the recipe card. This will let you print and view the recipe ad-free. Enjoy!
Best,
Natasha
Print recipe still has tons of ads. Understand ads are good for you and income, but clicking print recipe should eliminate them.
It’s weird can you please send me a screenshot to check? I’ve checked by myself just right now and it’s without ads when you click on print button.
Can this be made in the microwave?
Yes, you can use a microwave to make this recipe with some adjustments. Here’s how you can adapt the steps:
Prepare the Microwave-Safe Dish:
Grease an 8×8 inch microwave-safe dish with butter.
Cook the Onions and Garlic:
Melt the butter in a microwave-safe bowl for about 30 seconds on high.
Add the minced onion and microwave on high for 2-3 minutes until soft and translucent.
Stir in the minced garlic, salt, and pepper, and microwave for an additional 30 seconds.
Cook the Potatoes:
Combine the chicken stock, heavy cream, and sliced potatoes in a large microwave-safe bowl.
Cover with a microwave-safe lid or plastic wrap, leaving a small corner open for steam to escape.
Microwave on high for 10-12 minutes, stirring halfway through, until the potatoes are tender.
Assemble and Finish:
Transfer the potato mixture to the greased dish.
Sprinkle the grated cheddar, provolone, and Parmesan cheese on top.
Microwave uncovered on high for 5-7 minutes until the cheese is melted and bubbly.
Serve:
Let the dish sit for a couple of minutes, then garnish with chopped parsley before serving.
Best Au Gratin potatos ever!
This was delicious! I used Colby Jack, Gouda, Parmesan and Asiago. Definitely will make this during the holidays!