Bring the indulgent flavors of a classic steakhouse to your home with this Ruth’s Chris-Inspired Potatoes au Gratin recipe.
Featuring tender russet potatoes enveloped in a rich, creamy sauce and topped with a blend of melty cheeses, this dish is the ultimate comfort food and a perfect side for any occasion.
Why You’ll Love This Recipe
Decadently Creamy: The combination of heavy cream and chicken stock creates a luxurious sauce that coats every slice.
Cheesy Goodness: A trio of cheddar, provolone, and Parmesan cheeses adds depth and richness.
Perfect Side Dish: Pairs wonderfully with steaks, roasts, or as a standout at holiday dinners.
Make-Ahead Friendly: Prepare in advance and bake when ready to serve.
Crowd-Pleaser: A guaranteed hit at family gatherings and dinner parties.
Ingredient Highlights
Russet Potatoes: High-starch content ensures a tender texture that absorbs flavors well.
Butter, Onion & Garlic: Create a flavorful base for the sauce.
Chicken Stock & Heavy Cream: Combine for a rich and savory sauce.
Cheddar, Provolone & Parmesan Cheeses: Melt together for a gooey, flavorful topping.
Fresh Parsley: Adds a touch of color and freshness as a garnish.
Pro Tips Before You Start
Slice Evenly: Use a mandoline slicer for uniform 1/8-inch potato slices to ensure even cooking.
Simmer Gently: Avoid boiling the cream mixture to prevent curdling.
Cheese Matters: Grate your own cheese for better melting and flavor.
Rest Before Serving: Let the dish sit for a few minutes after baking to set the sauce.
Customize Flavors: Feel free to add herbs like thyme or rosemary for an aromatic twist.
Step-by-Step Instructions
Step 1: Prepare the Baking Dish
Preheat your oven to 425°F (220°C).
Grease an 8×8-inch baking dish with butter to prevent sticking.
Step 2: Sauté Aromatics
In a large saucepan, melt 2 tablespoons of butter over medium heat.
Add ½ minced white onion and cook until translucent, about 5 minutes.
Stir in 2 minced garlic cloves, 1½ teaspoons salt, and ½ teaspoon black pepper.
Cook for an additional 30 seconds until fragrant.
Step 3: Simmer Potatoes
Pour in ½ cup chicken stock and 1¼ cups heavy cream, stirring to combine.
Add 1½ pounds of peeled and thinly sliced russet potatoes to the mixture.
Bring to a gentle simmer (do not boil), cover, and cook for 15–20 minutes until potatoes are just tender.
Step 4: Assemble the Dish
Transfer the potato mixture into the prepared baking dish, spreading evenly.
Top with 2 cups shredded cheddar cheese, ¾ cup shredded provolone cheese, and ½ cup grated Parmesan cheese.
Step 5: Bake
Place the dish in the preheated oven and bake uncovered for 10–15 minutes, or until the cheese is bubbly and golden brown.
Step 6: Garnish and Serve
Remove from the oven and let it rest for 5–10 minutes.
Garnish with chopped fresh parsley before serving.
Serving Suggestions
Main Courses: Perfect alongside grilled steaks, roasted chicken, or baked ham.
Vegetables: Complement with steamed green beans, roasted asparagus, or a fresh garden salad.
Beverages: Pair with a crisp white wine or a light-bodied red for a balanced meal.
Variations & Substitutions
Potatoes: Substitute russet potatoes with Yukon Gold for a creamier texture.
Cheeses: Experiment with Gruyère or Fontina for different flavor profiles.
Herbs: Incorporate fresh thyme or rosemary into the cream mixture for added aroma.
Vegetarian Option: Use vegetable stock instead of chicken stock.
Lighter Version: Replace heavy cream with half-and-half for a lighter sauce.
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions.
Freeze: Not recommended, as the cream sauce may separate upon thawing.
FAQs
Can I prepare this dish ahead of time?
Yes, assemble the dish without baking, cover, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if needed.
What if I don’t have all three cheeses?
You can use just cheddar or a combination of any melty cheeses you have on hand.
How do I prevent the sauce from curdling?
Ensure you simmer the cream mixture gently and avoid boiling to maintain a smooth sauce.
Can I add other ingredients like bacon or herbs?
Absolutely! Cooked bacon bits or fresh herbs like thyme can enhance the flavor.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic dish.
Can I use milk instead of heavy cream?
Using milk will result in a thinner sauce; for best results, stick with heavy cream or half-and-half.
What type of baking dish works best?
An 8×8-inch glass or ceramic baking dish is ideal for even cooking and presentation.
Final Thoughts
This Ruth’s Chris-Inspired Potatoes au Gratin recipe brings the luxurious taste of a high-end steakhouse to your dining table.
With its creamy sauce, cheesy topping, and tender potatoes, it’s a dish that’s sure to impress family and guests alike.
Whether for a special occasion or a comforting weeknight meal, this recipe is a keeper.
Full Recipe Card
Ingredients:
2 tablespoons butter, plus more for greasing
½ white onion, minced
2 garlic cloves, minced
1½ teaspoons salt
½ teaspoon black pepper
½ cup chicken stock
1¼ cups heavy cream
1½ pounds russet potatoes, peeled and sliced 1/8-inch thick
2 cups shredded cheddar cheese
¾ cup shredded provolone cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions:
Preheat oven to 425°F (220°C) and grease an 8×8-inch baking dish with butter.
In a large saucepan, melt butter over medium heat. Add minced onion and cook until translucent, about 5 minutes.
Stir in minced garlic, salt, and pepper; cook for an additional 30 seconds.
Pour in chicken stock and heavy cream, stirring to combine.
Add sliced potatoes to the mixture, bring to a gentle simmer, cover, and cook for 15–20 minutes until potatoes are just tender.
Transfer the mixture to the prepared baking dish, spreading evenly.
Top with shredded cheddar, provolone, and Parmesan cheeses.
Bake uncovered for 10–15 minutes, or until the cheese is bubbly and golden brown.
Remove from oven, let rest for 5–10 minutes, garnish with chopped parsley, and serve.
