Description

This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the rich, creamy goodness of the famous steakhouse side dish straight to your kitchen. Tender slices of russet potatoes are layered in a luxurious blend of cheeses—Cheddar, Fontina or Provolone, and Parmesan—and baked to golden perfection. Simmered in a combination of heavy cream and chicken stock, the potatoes absorb all the savory flavors, creating a dish that’s irresistible. Perfect for pairing with steak, roast chicken, or baked ham, this classic recipe is sure to elevate any meal.

Ingredients

Scale

2 tablespoons butter, plus additional butter for greasing the casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream (add a little more if needed)
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, mixed together
About 1 tablespoon chopped parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). This ensures the oven is hot enough to melt the cheese and achieve a crispy, golden top.

2. Prepare the Butter and Onion

In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the minced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent.
Add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.

3. Combine Ingredients

Pour in the chicken stock and heavy cream, stirring to combine.
Add the sliced russet potatoes to the skillet, making sure they’re evenly coated in the creamy sauce.

4. Simmer the Potatoes

Increase the heat slightly and bring the mixture to a gentle simmer.
Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a knife.

5. Prepare the Casserole Dish

While the potatoes simmer, butter an 8 x 8-inch baking dish (or similarly sized dish).

6. Assemble the Dish

Once the potatoes are nearly tender, transfer the mixture to the prepared baking dish and spread it evenly.
Top with the mixed cheeses, spreading evenly over the potatoes.

7. Bake the Dish

Place the dish in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and golden brown.

8. Cool Slightly and Serve

Allow the dish to cool for a few minutes before serving.
Garnish with chopped parsley for a pop of color and freshness.

Notes

Slicing the Potatoes: Use a mandoline slicer to ensure thin, even slices. This helps the potatoes cook uniformly and absorb the sauce.
Cheese Selection: The combination of Cheddar, Fontina, and Parmesan gives the dish depth and richness. You can experiment with other cheeses like Gruyère or Gouda for a unique flavor profile.
Make Ahead: You can assemble the dish ahead of time and refrigerate it before baking. When you’re ready to serve, let it come to room temperature and bake as directed, adding a few extra minutes if needed.