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Creamy Dream: Copycat Ruth’s Chris Potatoes au Gratin

A rich and cheesy side dish that mimics the famous steakhouse's Potatoes au Gratin, perfect for any comfort food craving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 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)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large skillet over medium heat, melt the butter.
  3. Add the minced onion and cook for about 5 minutes until soft.
  4. Stir in the garlic, salt, and pepper, cooking for an additional 30 seconds.
  5. Pour in the chicken stock and heavy cream, stirring until combined.
  6. Add the sliced potatoes, ensuring they're well-coated in the creamy sauce.
  7. Increase the heat to a simmer, cover, and reduce the heat to medium-low. Cook until potatoes are nearly tender, about 15-20 minutes.
  8. Butter an 8×8-inch baking dish and transfer the potatoes and sauce, spreading evenly.
  9. Top with the shredded cheese mixture.
  10. Bake for 10-15 minutes, or until the cheese is melted and golden brown.
  11. Allow it to rest for a few minutes before serving. Sprinkle with chopped parsley and enjoy warm!

Notes

Slice the potatoes thin for even cooking. Mix different cheese varieties for unique flavors. Store leftovers in an airtight container for 3-5 days, or freeze for up to a month.