Description
This Copycat Ruth’s Chris Potatoes au Gratin recipe features thinly sliced russet potatoes simmered in a creamy garlic-onion sauce, topped with a rich blend of Cheddar, Fontina (or Provolone), and Parmesan cheeses, then baked to golden perfection. Creamy, cheesy, and comforting, these potatoes au gratin make a perfect side dish for any occasion.
Ingredients
Scale
Potatoes au Gratin
- 2 tbsp butter (plus extra for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup chicken stock
- 1.25 cups heavy cream
- 1.5-1.75 lbs russet potatoes (about 5-6), peeled and sliced 1/8 inch thick
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure even baking and a golden crust on the gratin.
- Sauté Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.
- Combine Liquids and Potatoes: Pour in the chicken stock and heavy cream, stirring to blend the flavors. Add the thinly sliced potatoes, making sure each slice is well-coated with the creamy sauce.
- Simmer Potatoes: Increase heat to bring the mixture to a gentle simmer. Cover the skillet, reduce heat to medium-low, and cook for 15-20 minutes or until the potatoes are nearly tender, stirring occasionally to prevent sticking.
- Prepare Baking Dish: Butter an 8×8-inch baking dish or several small individual dishes to prevent sticking and add richness.
- Assemble and Top: Transfer the potato and sauce mixture to the prepared baking dish, spreading it out evenly. Sprinkle the shredded cheese blend evenly over the top for a cheesy crust.
- Bake: Bake the potatoes au gratin for 10-15 minutes until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Let the dish rest for a few minutes after baking. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve warm.
Notes
- Use a mandoline or very sharp knife to slice potatoes uniformly for even cooking.
- If you prefer, substitute Fontina with Provolone cheese for a slightly different flavor.
- For a richer sauce, use full-fat heavy cream; lighter creams may affect texture.
- Make sure to butter the baking dish well to avoid sticking and ease serving.
- Leftovers can be refrigerated and gently reheated in the oven.
