If you’re a fan of comforting, cheesy side dishes, this Ruth’s Chris-Inspired Potatoes au Gratin recipe is bound to steal your heart. Whether you’re recreating a steakhouse meal at home or looking for the perfect side to impress your family, this dish delivers rich flavors and indulgent textures. Plus, it’s an absolute breeze to make, perfect for both beginners and experienced cooks.
Introduction to Potatoes au Gratin
Potatoes au Gratin is a beloved classic found in many kitchens and restaurants. It’s a French-inspired dish known for its tender, creamy layers of potatoes, bubbling with a golden, cheesy top. What sets this version apart is the extra touch of indulgence—three types of cheese and a luxurious cream sauce, making it the ideal comfort food for any occasion. Whether you’re a steakhouse lover or simply someone who craves a hearty side, this dish is a must-try.
Ingredients for Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Gather these ingredients to prepare this indulgent potatoes au gratin recipe at home:
- 2 tablespoons butter, plus extra for greasing
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream (add more if needed)
- 1 1/2 to 1 3/4 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 3 cups mixed shredded cheese: 2 cups cheddar (8 oz), 3/4 cup provolone (3 oz), and 1/4 cup parmesan (1 oz)
- 1 tablespoon chopped parsley, for garnish
Optional substitutions:
- For a vegetarian option, replace chicken stock with vegetable stock.
- For a lighter version, swap out heavy cream with half-and-half.
How to Make Potatoes au Gratin – Step by Step
Follow this step-by-step guide to learn how to make Ruth’s Chris-Inspired Potatoes au Gratin:
Step 1: Prep and Sauté the Aromatics
In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, around 4–5 minutes. Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.
Step 2: Create the Creamy Sauce
Pour in 3/4 cup of chicken stock and 1 1/4 cups of heavy cream. Stir the mixture and bring it to a gentle simmer. Add the sliced potatoes, ensuring they are well coated in the sauce. Lower the heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are tender but not falling apart.
Step 3: Assemble and Bake
Preheat the oven to 425°F (220°C). Transfer the potato mixture into a buttered 8 x 8-inch casserole dish. Layer the shredded cheese on top—start with cheddar, then provolone, and finally, parmesan. Bake for 10–15 minutes or until the cheese is melted and bubbly. Garnish with chopped parsley and allow the dish to cool slightly before serving.
Helpful Tips for Potatoes au Gratin
- Fresh Ingredients: Use fresh russet potatoes for the best texture.
- Cheese Variety: Don’t be afraid to experiment with different cheese combinations. Gouda, gruyere, or mozzarella are excellent alternatives.
- Consistency: Ensure the potatoes are sliced evenly to guarantee uniform cooking.
Cooking Tips for the Best Potatoes au Gratin
- Uniform Slices: Use a mandoline slicer for evenly cut potatoes. This will ensure they cook at the same rate and achieve the ideal tender texture.
- Simmer, Don’t Boil: Keep the sauce at a gentle simmer to avoid the cream curdling.
- Golden Top: For an extra-crispy top, broil the dish for 2–3 minutes after baking.
Serving Suggestions for Potatoes au Gratin
This indulgent potatoes au gratin pairs wonderfully with:
- Grilled Steak: Its rich creaminess complements the bold flavors of steak.
- Roast Chicken: For a lighter main, serve it with roast chicken and steamed vegetables.
- Green Salad: Add a fresh, crisp side salad to balance the dish’s richness.
Nutritional Information (Per Serving)
Nutritional Info for Potatoes au Gratin:
- Calories: 340
- Fat: 23g
- Carbs: 22g
- Protein: 10g
- Fiber: 2g
For a lighter version, swap out heavy cream with half-and-half and reduce the amount of cheese.
Storage and Leftovers for Potatoes au Gratin
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat individual portions in the microwave for 1–2 minutes or bake in the oven at 350°F (180°C) for 15–20 minutes until heated through.
Frequently Asked Questions (FAQs) for Potatoes au Gratin
1. Can I make Potatoes au Gratin ahead of time?
Yes! You can prepare the dish up to the baking step, refrigerate it, and bake it just before serving.
2. Can I use other types of potatoes?
While russet potatoes are preferred, Yukon Golds are a great alternative for a creamier texture.
3. How can I make this recipe vegetarian?
Simply replace the chicken stock with vegetable stock.
4. Can I freeze Potatoes au Gratin?
Freezing is not recommended as the cream and potatoes may separate upon thawing, leading to a less desirable texture.
Related Recipes for Potatoes Lovers:
- Ultimate Cowboy Casserole Cornbread
: Another rich and comforting side dish that pairs perfectly with grilled meats.
- Sausage Balls with Red Lobster Mix
: An appetizer that offers savory, cheesy goodness.
Conclusion
With this Ruth’s Chris-Inspired Potatoes au Gratin Recipe, you can enjoy the luxury of a steakhouse meal from the comfort of your own home. It’s simple, rich, and perfect for special occasions or weekday dinners. Let us know in the comments below how it turned out and if you made any delicious tweaks to the recipe!
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Potatoes au Gratin Recipe Inspired by Ruth’s Chris Steakhouse
Description
If you’re a fan of comforting, cheesy side dishes, this Ruth’s Chris-Inspired Potatoes au Gratin recipe is bound to steal your heart. Whether you’re recreating a steakhouse meal at home or looking for the perfect side to impress your family, this dish delivers rich flavors and indulgent textures. Plus, it’s an absolute breeze to make, perfect for both beginners and experienced cooks.
Ingredients
- 2 tablespoons butter, plus extra for greasing
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream (add more if needed)
- 1 1/2 to 1 3/4 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 3 cups mixed shredded cheese: 2 cups cheddar (8 oz), 3/4 cup provolone (3 oz), and 1/4 cup parmesan (1 oz)
- 1 tablespoon chopped parsley, for garnish
Optional substitutions:
- For a vegetarian option, replace chicken stock with vegetable stock.
- For a lighter version, swap out heavy cream with half-and-half.
Instructions
Step 1: Prep and Sauté the Aromatics
In a skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, around 4–5 minutes. Stir in the minced garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.
Step 2: Create the Creamy Sauce
Pour in 3/4 cup of chicken stock and 1 1/4 cups of heavy cream. Stir the mixture and bring it to a gentle simmer. Add the sliced potatoes, ensuring they are well coated in the sauce. Lower the heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are tender but not falling apart.
Step 3: Assemble and Bake
Preheat the oven to 425°F (220°C). Transfer the potato mixture into a buttered 8 x 8-inch casserole dish. Layer the shredded cheese on top—start with cheddar, then provolone, and finally, parmesan. Bake for 10–15 minutes or until the cheese is melted and bubbly. Garnish with chopped parsley and allow the dish to cool slightly before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Fresh Ingredients: Use fresh russet potatoes for the best texture.
- Cheese Variety: Don’t be afraid to experiment with different cheese combinations. Gouda, gruyere, or mozzarella are excellent alternatives.
- Consistency: Ensure the potatoes are sliced evenly to guarantee uniform cooking.
