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Potatoes au Gratin Recipe Inspired by Ruth's Chris Steakhouse

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/potatoes-au-gratin-recipe-inspired-by-ruths-chris-steakhouse/