Chris Potatoes Au Gratin (2025)

Chris Potatoes Au Gratin – If you’ve ever had the pleasure of dining, at Ruth’s Chris Steak House you’ll understand how their Potatoes Au Gratin can truly enhance any meal. These creamy, cheesy, and incredibly flavorful Copycat Ruth’s Chris Potatoes Au Gratin bring the steakhouse experience into your own kitchen. With a few ingredients and a touch of love, you can recreate this beloved American side dish that’s perfect for any occasion.

I still vividly recall the first time I experienced the taste of Ruth’s Chris Potatoes Au Gratin. It was an evening spent with my family indulging in our steaks while being captivated by these cheesy velvety potatoes. The richness of the dish the cooked potatoes and the harmonious blend of cheeses left a mark on my palate. At that moment I knew I had to replicate this enchantment at home not for myself but for my husband and child who were equally smitten by its allure.

What makes this Copycat Ruth’s Chris Potatoes Au Gratin truly special?

What distinguishes this recipe for Copycat Ruth’s Chris Potatoes Au Gratin is its simplicity and authenticity. The luscious sauce, crafted from a combination of cream and chicken stock imparts a depth, to the thinly sliced russet potatoes. The combination of cheddar, provolone, and Parmesan cheeses produces a melted and cheesy crust that’s incredibly tempting. This recipe is easy to make making it a perfect accompaniment, for meals or a standout dish, for special occasions.

What You Need To Make This Copycat Ruth’s Chris Potatoes Au Gratin Recipe?

Potatoes: To achieve the best results it is recommended to choose russet potatoes for your recipe. These potatoes have a starch content, which ensures they become tender and absorb the creamy sauce perfectly. This creates an experience that’s hard to replicate with other types of potatoes.

Freshly Grated Cheese: To enhance both the reliability and flavor of your dish it is advisable to grate your cheese from blocks instead of opting for shredded varieties. Although it requires some effort the result is truly worth it. A combination of cheddar, provolone, and Parmesan cheese will add depth and richness, to your dish.

Butter: When greasing your baking dish make sure the butter is at room temperature. This enables it to spread evenly and thoroughly coat the dish preventing any sticking issues.

Heavy cream: The level of creaminess can be adjusted according to preference by altering the amount of cream used. For a richer taste feel free to add heavy cream. If you prefer a lighter version reducing the quantity would be suitable.

Seasoning: Seasoning plays a role in enhancing the flavors of this dish; therefore it should not be overlooked. The minced garlic along with salt and freshly ground pepper adds layers of deliciousness. Make sure to sauté the garlic before adding any liquids in order to release its oils.

Onion: When mincing the onion for this recipe try achieving a fine consistency, for better texture and flavor incorporation. Make sure to chop the onions so that they mix well with the dish and don’t dominate it with raw onion chunks.

Fresh Parsley: For a flair, you can add a sprinkle of freshly chopped parsley as a garnish, before serving. This will not only bring some color to the dish. Also, give it a touch of freshness. It enhances the appeal and perfectly complements the creamy potatoes au gratin.

Steps To Make Copycat Ruth’s Chris Potatoes Au Gratin:

Step 1: To start preheat your oven to 425°F (220°C). Take an 8×8-inch baking dish. Generously spread some butter over it to prevent any sticking.

Step 2: Take out a pot. Melt the 2 tablespoons of butter, over medium heat. Once it starts sizzling and releasing its aroma add in the onion. Allow them to soften and become fragrant which should take 5 minutes. Then introduce the garlic. Let its enticing scent fill your kitchen for about 30 seconds.

Step 3: Pour the chicken stock and heavy cream into the pot and slide in your slices of potato. Remember not to crank up the heat we want a gentle simmer rather, than a vigorous boil. Cover the pot, reduce the heat to medium-low, and let those potato slices become tender and cozy in their surroundings for around 15 to 20 minutes. Give them a taste test to ensure they’re just right adding a pinch of salt and freshly ground pepper as desired. Transfer the contents from the pot carefully into the baking dish that you have prepared. Now for the finale generously sprinkle grated cheddar, provolone, and Parmesan cheese over those potatoes. The goal is to create a cheese layer that will melt into a paradise.

Step 4: Place the baking dish with all its cheesy goodness, into the oven. Let it work its magic. It should take 10 to 15 minutes for the cheese to become bubbly and irresistibly tempting.

Step 5: Once it’s done add a sprinkle of chopped parsley on top. Not only does it give an appearance but it also adds a burst of freshness, to the dish. Now proudly serve up your version of Ruth’s Chris Potatoes Au Gratin and relish every cheesy bite. Enjoy!

Tip:

To achieve perfectly tender and evenly cooked potatoes, slice them consistently to 1/8-inch thickness. Using a mandoline slicer or a sharp knife along with a guide can help you maintain uniform slices. This ensures that each potato slice cooks at the same rate, resulting in a beautifully textured dish with no undercooked or overcooked potatoes.

Frequently Asked Questions:

Can I use a different type of potato for this recipe?

Although russet potatoes are recommended for their texture you have the option to experiment with varieties, like Yukon Gold or red potatoes to add a different flavor and texture.

Is it possible to make this recipe in advance and reheat it?

Absolutely! You can make this dish ahead of time. Simply reheat it in the oven. Just cover it with aluminum foil to prevent browning and bake at 350°F until heated through.

Can I substitute the heavy cream with a lighter option?

Certainly! You can try using half and half or whole milk. However, do keep in mind that this substitution may affect the creaminess and richness of the dish.

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