Description

This Copycat Ruth’s Chris Potatoes au Gratin recipe offers a creamy, cheesy, and decadent side dish with tender russet potatoes baked in a savory butter, onion, garlic, and cream sauce. Perfectly baked to a golden brown finish, it mimics the iconic steakhouse favorite, featuring a blend of sharp Cheddar, creamy Fontina or Provolone, and nutty Parmesan cheese, garnished with fresh parsley for a burst of color and flavor.

Ingredients

Scale

Main Ingredients

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

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure even baking of the potatoes au gratin.
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 softened. 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 into the skillet, stirring to combine all ingredients well. Add the thinly sliced potatoes, making sure they are completely coated in the creamy sauce.
Simmer the Potatoes: Increase the heat to bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and cook for 15-20 minutes until the potatoes are nearly tender, stirring occasionally to prevent sticking and ensure even cooking.
Prepare the Casserole Dish: Butter an 8×8-inch baking dish or multiple small individual baking dishes to prevent sticking and add richness.
Assemble the Dish: Carefully transfer the potatoes and the creamy sauce mixture into the prepared baking dish. Spread evenly, then top with an even layer of the shredded cheese blend—Cheddar, Fontina or Provolone, and Parmesan—covering the surface completely.
Bake the Dish: Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the cheese has melted and developed a golden brown crust. Remove from oven and let it rest for a few minutes.
Garnish and Serve: Sprinkle the top with chopped fresh parsley for a pop of color and fresh flavor. Serve the potatoes au gratin warm for a rich, creamy side dish experience.

Notes

To get the best flavor, peel and slice the potatoes evenly about 1/8 inch thick for uniform cooking.
You can substitute half-and-half for heavy cream for a lighter version, but the texture will be less creamy.
Use a mix of cheeses to achieve the best balance of melting and flavor.
Allow the dish to rest after baking so the sauce can thicken slightly before serving.
For a vegetarian version, substitute vegetable stock for chicken stock.

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

Keywords: Potatoes au Gratin, Ruth's Chris, copycat recipe, cheesy potato casserole, baked potatoes, creamy potatoes, side dish