How to Make Copycat Ruth’s Chris Potatoes au Gratin

Imagine walking into a cozy restaurant, the rich aroma of savory dishes filling the air. Among the offerings, there’s a classic comfort food that stands out: Ruth’s Chris Potatoes au Gratin. Known for its creamy texture and indulgent cheese blend, this dish quickly becomes the star of any meal. I vividly recall the first time I tasted this dish at a family gathering. The rich, velvety cheese sauce, combined with the perfectly cooked potatoes, created a mouthwatering experience that left everyone raving. The creamy, cheesy layers seemed to melt together harmoniously, offering a delightful contrast to the crispy, golden cheese on top.

Recreating this restaurant favorite at home might seem like a daunting task, but with the right recipe, you can achieve that same luxurious taste and texture. This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the restaurant experience right into your kitchen, allowing you to impress your guests or enjoy a comforting meal with family. Let’s dive into how to make this delectable dish that promises to be a hit at any occasion.

Ingredients

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

Set the Temperature: Begin by preheating your oven to 425°F (220°C). This ensures the oven is hot and ready for baking, which is crucial for getting the cheese to melt perfectly and the top to become golden brown.

Prepare the Butter and Onion

Melt Butter: In a large skillet, melt 2 tablespoons of butter over medium heat. This will form the base of the creamy sauce.

Sauté Onion: Add the minced onion to the skillet. Cook it over medium heat until the onion becomes soft and translucent. This usually takes about 5 minutes. The onion should be aromatic but not browned.

Add Garlic and Seasoning: Add the minced garlic, salt, and black pepper to the skillet. Cook for an additional 30 seconds, just long enough for the garlic to become fragrant.

Combine Ingredients

Add Liquids: Pour in the chicken stock and heavy cream, stirring to combine. This will create the base of your creamy sauce.

Add Potatoes: Gently stir in the sliced russet potatoes. The potatoes should be sliced thinly (1/8 inch thick) to ensure they cook evenly and absorb the flavors of the sauce.

Simmer the Potatoes

Bring to Simmer: Increase the heat slightly to bring the mixture to a gentle simmer. Avoid a full boil to prevent the cream from curdling.

Cook: Cover the skillet, reduce the heat to medium-low, and let the mixture simmer gently. Cook until the potatoes are nearly tender when pierced with a knife, which will take about 15 to 20 minutes. Stir occasionally to ensure even cooking.

Adjust Seasoning: Taste the sauce and adjust the seasoning if needed, adding more salt and pepper to suit your taste.

Prepare the Casserole Dish

Grease the Dish: While the potatoes are simmering, butter an 8 x 8-inch baking dish or equivalent-sized dish. If you prefer individual servings, you can use five to six small casserole dishes.

Assemble the Dish

Transfer Mixture: Once the potatoes are nearly tender, transfer the mixture from the skillet to the prepared baking dish. Spread it evenly.

Top with Cheese: Sprinkle the mixed cheeses (Cheddar, Fontina or Provolone, and Parmesan) evenly over the top of the potatoes. This will create a delicious, cheesy crust.