Description

This Copycat Ruth’s Chris Potatoes au Gratin recipe recreates the classic creamy, cheesy, and indulgent side dish that is perfect for special dinners or comforting meals. Thinly sliced russet potatoes are simmered in a rich butter, onion, garlic, and cream sauce, then baked with a blend of sharp Cheddar, Fontina, and Parmesan cheeses until golden and bubbly.

Ingredients

Scale

For the Base and Sauce

2 tbsp butter (plus extra for greasing the dish)
1/2 medium onion, minced
1 clove garlic, minced
1.25 tsp salt (for seasoning)
1/2 tsp ground black pepper (for seasoning)
3/4 cup chicken stock
1.25 cups heavy cream

For the Potatoes and Topping

1.5–1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
3 cups shredded cheese mixture (2 cups Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup Parmesan)
1 tbsp chopped parsley (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for the final baking step.
Prepare the Butter and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
Combine Ingredients: Pour in the chicken stock and heavy cream, stirring well to combine. Add the thinly sliced potatoes to the skillet, stirring to coat them thoroughly in the sauce.
Simmer the Potatoes: Turn up the heat to bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and cook the potatoes for about 15-20 minutes, stirring occasionally, until the potatoes are nearly tender but not fully cooked through.
Prepare the Casserole Dish: Butter an 8×8-inch baking dish or five to six small individual baking dishes to prevent sticking and add richness.
Assemble the Dish: Transfer the potatoes and sauce mixture into the prepared baking dish, spreading them out evenly. Top the potatoes with an even layer of the shredded cheese mixture, ensuring full coverage.
Bake the Dish: Place the dish in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted, bubbly, and golden brown on top. Once baked, remove the dish and let it rest for a few minutes to thicken and cool slightly.
Garnish and Serve: Sprinkle the baked potatoes with chopped parsley for a fresh finishing touch. Serve warm and enjoy this rich, creamy side dish.

Notes

Use russet potatoes for the best creamy texture and absorption of the sauce.
Slicing the potatoes thinly (1/8 inch) ensures they cook evenly and meld with the creamy sauce.
You can substitute Fontina with Provolone if desired; both melt well and offer a mild flavor.
For a vegetarian version, replace chicken stock with vegetable broth.
Allow the potatoes to rest after baking; this helps the sauce thicken for perfect consistency.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: Potatoes au Gratin, Ruth’s Chris, cheesy potatoes, creamy potatoes, baked potatoes, side dish