Ruth’s Chris Potatoes au Gratin: Comforting, super cheesy, and creamy.
I love Ruth’s Chris. I am a big fan of their steak. But they are not only known for it. Their steaks are magnificent, but I am always looking forward to their sides. Their potato gratin is to die for! Creamy, cheesy, and very indulgent. The good news? We can recreate their rich and cheesy potato gratin at home with this easy recipe!
I love Ruth’s Chris’ Potatoes au Gratin just the way it is. It’s homey, a bit chunky with loads of cheese.
What You Need To Make This Copycat Ruth’s Chris’ Potatoes au Gratin
- White onion
- Garlic cloves
- Butter, plus more for greasing baking dish
- Chicken stock
- Heavy cream
- Russet potatoes
- Cheddar cheese
- Provolone cheese
- Parmesan cheese
- Fresh parsley
- Salt
- Freshly ground black pepper
Steps To Make Potatoes au Gratin
Step 1: Dice and saute the onion in some butter until tender. Add a few cloves of garlic. Pour in the stock. Then, add the cream and potatoes (sliced to about eight of an inch thick).
Garlic:
Salt:
Pepper:
Chicken stock:
Heavy cream:
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Potatoes:
Step 2: Cook until tender before you transfer everything to a baking dish. On top, add the provolone, cheddar, and Parmesan.
Cheddar:
Provolone:
Parmesan:
Step 3: Bake in the oven until the cheeses are melty and bubbly.
Witness as some of the cheese sink down to the potatoes. This Ruth’s Chris’ Potatoes au Gratin is blanketed with cheese, and each scoop comes with an impressive stringy cheese pull. Plus, the cream is so delectable and aromatic, all thanks to the onions and garlic.
Frequently Asked Questions
How to serve Potatoes au Gratin?
I love this Potatoes au Gratin by itself. But this also makes a delicious side to any meal.
How to store Potatoes au Gratin?
In a shallow, airtight container, keep any leftovers and store them in the fridge. To reheat, tent with foil and pop in the oven (375 degrees F) until bubbly and heated through.
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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 Ruth’s Chris Potatoes au Gratin
Ingredients
- 1 1/2 pounds russet potatoes peeled and sliced 1/8-inch thick
- 2 tbsp butter plus more for greasing the baking dish
- 2 garlic cloves minced
- 1/2 white onion minced
- 1/2 c. chicken stock
- 1 1/4 c. heavy cream plus more if needed
- 2 c. cheddar cheese grated
- 1/2 c. Parmesan cheese grated
- 3/4 c. provolone cheese grated
- Fresh parsley chopped, for garnish
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Set the oven to 425 degrees F. Using butter, grease an 8 x 8-inch baking dish.
- Melt the butter in a large pot on medium heat. To the melted butter, add the onion and saute for about 5 minutes until tender and translucent. Next, add the garlic and sprinkle with salt and pepper. Cook for additional 30 seconds.
- Pour in the stock and cream. Add the potatoes, stir, and bring everything to a low simmer. DO NOT BOIL. Put the lid on and adjust the heat to medium-low. Cook for another 15 to 20 minutes or until the potatoes are tender. As needed, adjust the seasoning to your liking.
- To the prepared baking dish, transfer the mixture and sprinkle the grated cheeses on top.
- Place in the preheated oven and bake for about 10 to 15 minutes or until the cheese is bubbly and melted.
- Remove from the oven and serve the Potatoes au Gratin right away garnished with some parsley (optional). Enjoy!
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