Description
This Copycat Ruth’s Chris Potatoes au Gratin recipe delivers the signature rich, cheesy flavors of the restaurant favorite right to your kitchen. With creamy garlic-infused sauce, tender russet potatoes, and a blend of cheddar, provolone, and Parmesan cheeses, it’s the perfect indulgent comfort food for any occasion.
Ingredients
- 2 tablespoons butter, plus more for greasing the baking dish
- 1/2 white onion, minced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 1 1/4 cups heavy cream, plus more if needed
- 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cheddar cheese, grated
- 3/4 cup provolone cheese, grated
- 1/2 cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 425°F and grease an 8×8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add the minced onion and cook until soft and translucent, about 5 minutes.
- Add garlic, salt, and pepper, and cook for another 30 seconds.
- Stir in the chicken stock, heavy cream, and sliced potatoes. Bring to a gentle simmer, cover, and reduce heat to medium-low. Cook for 15-20 minutes until the potatoes are tender, adjusting seasoning as needed.
- Transfer the mixture to the prepared baking dish. Top with grated cheeses and bake for 10-15 minutes until bubbly and cheese is fully melted.
- Garnish with freshly chopped parsley before serving.
Notes
- For extra creaminess, increase the heavy cream or use whole milk instead of chicken stock.
- To add a spicy kick, incorporate cayenne pepper or red pepper flakes into the cream mixture.
- Yukon Gold potatoes can be used as an alternative to russet potatoes for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American