An easy copycat of Ruth’s Chris Steakhouse Potatoes Au Gratin. Seriously delicious, and super cheesy with the perfect amount of garlic and cream.
Ruth’s Chris Potatoes Au Gratin is the queen of all potato recipes. Making this at home is as simple as devouring the entire pan. You will never be disappointed. Throw together Ruth’s Chris signature potato recipe at home with this easy recipe. Pair this with any meat or chicken dishes and indulge in a mouthwatering, restaurant-quality meal.
What You Need To Make This Copycat Ruth’s Chris Potatoes Au Gratin
- White onion
- Garlic cloves
- Freshly ground black pepper
- Chicken stock
- Heavy cream
- Russet potatoes
- Cheddar cheese
- Provolone cheese
- Parmesan cheese
- Fresh parsley
How To Make Copycat Ruth’s Chris Potatoes Au Gratin
Step 1: Cook the onion in melted butter until tender and translucent. Add the garlic. To taste, season with salt and pepper. Continue to cook for another 30 seconds.
Step 2: Pour in the stock and cream. Add the potatoes and simmer. DO NOT BOIL.
Step 3: Adjust the heat to medium-low and cover with the lid. Keep cooking the potatoes for additional 15 to 20 minutes, or until tender. As needed, adjust the seasoning.
Step 4: Into an 8 x 8 greased baking dish, transfer the mixture and top with cheese. Bake for 10 to 15 minutes at 425 degrees F until the cheese has melted and is bubbly.
Can I make this in advance?
One major thing I love about this dish is this can be prepared ahead of. Assemble the night before and refrigerate. Bake the next day when ready to serve.
How to store?
Keep any leftovers in an airtight container and freeze them for up to 2 weeks. Or store it right in the dish it’s baked and make sure to tightly cover it with aluminum foil or plastic wrap.
Deliciously cheesy Copycat Ruth’s Chris Potatoes au Gratin
- 1/2 white onion minced
- 2 garlic cloves minced
- 2 tbsp butter plus more for greasing the baking dish
- 1/2 c. chicken stock
- 1 1/4 c. heavy cream plus more if needed
- 1 1/2 pounds russet potatoes peeled and sliced 1/8-inch thick
- 3/4 c. provolone cheese grated
- 1/2 c. Parmesan cheese grated
- 2 c. cheddar cheese grated
- Fresh parsley chopped, for garnish
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Set the oven to 425 degrees F. Grease an 8 × 8-inch baking dish with butter.
- Add the butter in a large saucepan and let the butter melt over medium heat. Add the onion to the melted butter and cook for about 5 minutes, or until soft. Cook for an additional 30 seconds after incorporating the garlic. Season with salt and pepper to taste.
- Add the stock, cream, and potatoes. Stir well and bring to a low simmer. DO NOT BOIL. Set the heat to medium-low and secure the lid. Cook for 15 to 20 minutes more or until the potatoes are tender. As needed, adjust the seasonings.
- Transfer the mixture to the prepared baking dish and top with the cheese.
- Bake for about 10 to 15 minutes at 425 degrees F until the cheese is bubbly and has melted.
- Before serving, garnish with optional parsley.