Potatoes au Gratin is a classic French dish that consists of thinly sliced potatoes baked in a creamy sauce, often topped with cheese and breadcrumbs, and baked until golden brown and bubbling. The term “gratin” comes from the French verb “gratter,” meaning “to grate” or “to scrape,” which refers to the grated cheese or crusty top typically found on the dish. This comforting dish has been a favorite in many cultures due to its rich and creamy texture combined with the savory flavor of cheese.

At Ruth’s Chris Steak House, Potatoes au Gratin is a popular side dish that perfectly complements their premium steaks. Their version is especially indulgent, featuring layers of tender potatoes drenched in a rich, cheesy cream sauce. The dish’s golden crust and silky, flavorful interior make it a memorable part of the dining experience at the renowned steakhouse.

Why Make a Copycat Version?

Recreating restaurant dishes at home, like Ruth’s Chris Potatoes au Gratin, has become increasingly popular among food enthusiasts. One of the key appeals is the ability to enjoy a gourmet meal at a fraction of the cost, making it affordable without compromising on flavor. Additionally, making a copycat version allows for greater control over ingredients, so you can adjust for dietary preferences, use higher-quality cheeses, or avoid certain additives.

What makes this copycat version of Potatoes au Gratin stand out is its blend of cheeses, including Cheddar, Fontina, and Parmesan, which gives the dish a complex, savory flavor profile. The method of simmering the potatoes in cream and chicken stock before baking ensures that the potatoes are tender and fully infused with the flavors of the sauce. This combination of simple ingredients and thoughtful cooking technique brings restaurant-quality taste straight to your home kitchen.

Ingredients Breakdown

Key Ingredients for Success 

Potatoes: Russet potatoes are the ideal choice for this recipe because of their high starch content. This makes them perfect for soaking up the rich cream sauce and allows them to become tender and flavorful during baking. Their ability to hold their shape ensures that the layers remain distinct while still melting into the creamy sauce. Russets also develop a soft, almost velvety texture when cooked, making them a great match for au gratin dishes.

Cheeses: The blend of Cheddar, Fontina or Provolone, and Parmesan is key to achieving the signature taste of Ruth’s Chris Potatoes au Gratin. Cheddar provides a sharp, tangy flavor and melts beautifully into the sauce. Fontina or Provolone contributes a mild, creamy texture that enhances the dish’s richness. Parmesan adds a salty, nutty flavor and helps form the golden, crispy crust that contrasts the creamy interior.

Heavy Cream and Chicken Stock: These two ingredients form the base of the luxurious sauce. The heavy cream gives the dish its rich, velvety texture, while the chicken stock adds depth of flavor and lightens the cream slightly, preventing the sauce from becoming too heavy.

Seasoning and Aromatics: Minced onion, garlic, salt, and black pepper are essential for building the savory foundation of the dish. The onion and garlic add aromatic complexity, while the salt and pepper enhance the overall flavor profile, ensuring every bite is well-seasoned and flavorful.

Ingredient Substitutions and Variations 

For those looking to experiment with flavors, Gruyère can be used in place of Fontina or Provolone. Gruyère offers a slightly nutty and sweet flavor, giving the dish a more sophisticated taste. Alternatively, Gouda adds a creamy, slightly smoky flavor that works well with the sharpness of Cheddar.

To make the recipe gluten-free, be sure to check the chicken stock for hidden gluten, or substitute with a gluten-free chicken broth. For a vegetarian version, simply swap the chicken stock for vegetable broth, which maintains the dish’s rich flavor without compromising on taste. Adjusting the cheeses or broth allows for easy customization while keeping the dish’s core essence intact.

Step-by-Step Cooking Process

Prepping the Potatoes and Ingredients

Start by peeling and slicing the potatoes. Russet potatoes should be sliced into 1/8-inch thick rounds to ensure even cooking. A mandoline slicer works best for achieving uniform slices, which helps all the potatoes cook at the same rate. If the slices are uneven, some potatoes may be undercooked while others overcook, leading to inconsistent texture.

Preheat your oven to 425°F (220°C) so it’s ready when you finish assembling the dish. Preheating is crucial to ensure the cheese melts evenly and forms a crispy crust while the potatoes finish cooking. Next, grease an 8 x 8-inch casserole dish (or a similarly sized baking dish) with butter. This prevents the potatoes from sticking to the dish and helps develop the golden crust.

With the potatoes prepped and the oven heated, you are ready to begin preparing the creamy sauce that will bring everything together.

Making the Sauce Base

Begin by melting 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the minced onion and sauté until soft and translucent, usually about 5 minutes. Stir occasionally to prevent browning. When the onions are softened, add the minced garlic and sauté for another 30 seconds, just until the garlic becomes fragrant. The key here is not to brown the garlic, as this could make it bitter.

Once the aromatics are ready, it’s time to add the liquids. Slowly pour in ¾ cup of chicken stock, stirring constantly to combine with the butter and onion mixture. This step helps to deglaze the pan and mix the flavors together. Afterward, add 1 ¼ cups of heavy cream and stir well to create a rich, creamy base.

It’s important to avoid boiling the cream to prevent it from curdling. Instead, maintain a gentle simmer as you stir the mixture. Add 1 ¼ teaspoons of salt and ½ teaspoon of ground black pepper, and taste to ensure the seasoning is balanced. You can adjust the salt and pepper according to your preference, but avoid adding too much early on since the cheese will contribute additional saltiness.

Simmering the Potatoes in the Sauce

Once the sauce is well combined, gently add the sliced potatoes into the skillet. Stir to coat the potatoes with the creamy sauce, making sure they are evenly distributed. At this point, increase the heat slightly to bring the mixture to a gentle simmer, but be careful to avoid a rolling boil, which could cause the cream to separate.

Cover the skillet and cook the potatoes for 15 to 20 minutes, stirring occasionally to ensure the sauce evenly coats each potato slice. Simmering the potatoes in the sauce before baking allows them to absorb the flavors, ensuring they become soft and flavorful. To check for doneness, pierce a potato slice with a knife—it should slide in easily, but the potatoes should not be fully cooked through as they will finish baking in the oven.

Assembling and Baking 

Once the potatoes are almost tender, transfer the mixture to the pre-greased casserole dish. Spread the potatoes evenly across the dish, ensuring they are coated in the cream sauce.

Now it’s time to create the signature cheesy crust. Sprinkle the mixed cheeses (2 cups Cheddar, ¾ cup Fontina or Provolone, and ¼ cup Parmesan) evenly over the top of the potatoes. Ensure that the cheese covers the entire surface to create a uniform, golden crust when baked. The combination of cheeses will melt into a rich, savory topping that contrasts with the creamy potatoes underneath.

Place the casserole dish into the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown on top. Keep a close eye on the dish during this step to avoid overbrowning the cheese.

Finishing Touches 

Once baked, remove the dish from the oven and allow it to cool for a few minutes. This brief cooling period helps the dish set, making it easier to serve. Before serving, garnish with chopped parsley to add a pop of color and freshness that balances the richness of the dish.

Tips and Tricks for Perfect Potatoes au Gratin

Getting the Right Texture 

To achieve tender potatoes and a perfectly creamy sauce, slice the potatoes thinly (about 1/8 inch thick) to ensure even cooking. Simmering the potato slices in the cream and chicken stock before baking allows them to absorb the flavors and cook evenly. Avoid boiling the mixture, as this can cause the cream to curdle or make the sauce watery. Stir the potatoes occasionally while simmering to ensure even coating with the sauce. Finally, ensure the potatoes are almost tender before transferring them to the oven to prevent undercooking or overcooking during baking.

Cheese Crust Perfection 

To get a perfectly golden, crispy cheese crust, use a blend of cheeses that melt well, like Cheddar, Fontina, or Provolone, combined with Parmesan for a flavorful finish. Ensure the cheese is evenly spread across the top of the potatoes. Baking at a high temperature (425°F) helps the cheese melt evenly and form a beautiful crust. For extra crispiness, place the dish under the broiler for the last minute or two, but keep a close watch to avoid burning the cheese. The result will be a rich, golden-brown topping that contrasts perfectly with the creamy potatoes underneath.

Serving Suggestions and Pairings

Best Dishes to Pair With

Potatoes au Gratin pairs wonderfully with hearty main courses like steaks, roast chicken, or baked ham. The rich, creamy potatoes complement the robust flavors of a well-cooked steak, making it a classic steakhouse pairing. The creamy texture also balances the crispy skin of roast chicken, adding indulgence to the meal. Baked ham, with its sweet and savory profile, contrasts nicely with the cheesy, savory potatoes, creating a well-rounded holiday or special occasion feast. These pairings highlight the dish’s versatility, making it suitable for both everyday meals and celebratory dinners.

Leftovers and Reheating Tips

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For reheating, cover the dish with foil and warm it in a 350°F (175°C) oven until heated through, about 15-20 minutes. This method preserves the creamy texture without drying out the potatoes or cheese.

FAQs

Can I Make Potatoes au Gratin Ahead of Time?

Yes, Potatoes au Gratin can be made ahead of time. To do this, follow the recipe up to the point before baking. After assembling the dish and adding the cheese, cover it tightly with foil and refrigerate for up to 24 hours. When ready to serve, remove it from the fridge, let it come to room temperature, and then bake as directed, adding 5-10 minutes to the cooking time if necessary. Reheat leftovers by covering with foil and warming in a 350°F oven for 15-20 minutes until heated through.

Can I Use Different Types of Potatoes?

Yes, while russet potatoes are ideal for their starchy texture, Yukon Gold or other waxy potatoes can also be used. Yukon Gold potatoes have a naturally buttery flavor and smoother texture, which makes the dish creamier and slightly less starchy than when using russets. However, they may not absorb the cream as well, leading to a slightly denser consistency. Thinly slicing the potatoes remains crucial for even cooking regardless of the type of potato used.

How Can I Make This Dish Lighter?

To lighten the dish, you can reduce the amount of heavy cream by using half-and-half or a mixture of milk and cream. Consider using lower-fat cheese options, or reduce the overall quantity of cheese. You can also substitute some of the cheese with a flavorful option like Gruyère, so you use less while still maintaining a rich taste. Additionally, replacing part of the cream with chicken or vegetable broth will reduce calories while keeping the sauce creamy.

What Should I Do if My Sauce is Too Runny?

If your sauce is too runny, try simmering the potatoes a bit longer before baking to let some of the liquid reduce. You can also add a tablespoon of flour or cornstarch to thicken the sauce. Make sure not to boil the sauce as it can curdle, causing it to lose its creamy consistency. Using the right ratio of cream to potatoes is key to achieving the perfect texture.

Can I Freeze Potatoes au Gratin?

Yes, you can freeze Potatoes au Gratin. To do so, prepare the dish but stop before baking. Once assembled, let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, thaw it in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed. To freeze leftovers, store them in airtight containers and reheat them in the oven to restore the creamy texture.

Conclusion

This copycat Ruth’s Chris Potatoes au Gratin recipe is a fantastic addition to any meal, offering a rich, creamy, and cheesy side dish that pairs beautifully with a variety of main courses. The combination of tender russet potatoes and a perfectly balanced blend of cheeses—Cheddar, Fontina or Provolone, and Parmesan—creates a decadent dish that’s sure to impress. Whether you’re preparing a special holiday meal or a simple family dinner, this recipe elevates any occasion with its indulgent flavors.

One of the best aspects of this recipe is its versatility. You can easily adjust the ingredients to suit your personal taste, whether by experimenting with different cheese blends or tweaking the seasoning. It’s also customizable for dietary preferences, making it suitable for various diets. So why not give it a try? Recreate this beloved steakhouse dish in your own kitchen and enjoy the comfort of restaurant-quality potatoes au gratin at home!

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