Ruth’s Chris Potatoes au Gratin Copycat
This dish is a great way to enjoy the flavors of Ruth’s Chris Steak House at home. The potatoes au gratin are rich and creamy, and the dish is packed with flavor. This dish is sure to be a hit with your family and friends.
Ingredients
- 2 tablespoons butter plus additional to butter casserole dish
- 1/2 medium onion minced
- 1 garlic clove minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream; add a little more if it doesn’t cover potatoes
- 1 1/2 to 1 3/4 pounds about 5 to 6 medium russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)
- 3 cups total finely shredded cheese: 2 cups Cheddar 8 ounces, and 3/4’s cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
- about 1 tablespoon chopped parsley for garnish
Instructions
- Preheat oven to 425° F
- Heat the butter and add the onion to the pan. Cook until the onion is softened and translucent. Cook for 30 seconds. Add the garlic, salt and pepper. Bring to a simmer the stock, cream, potatoes, and reduce heat. Reduce heat to medium-low, cover, and simmer the potatoes gently for 15 to 20 minutes. Season to taste. Gently stir.
- Transfer the mixture to an 8x8'' baking dish or similar size, or to five to six individual casseroles. Bake the casserole in the oven for 10 to 15 minutes (or less for individual casseroles). Let cool for a few minutes before serving. Sprinkle with chopped parsley.
- This is a creamy dish that our family loves, even though it is simple. It has cream, potatoes, cheese, and a small onion, one clove of garlic, as well as a bit of chicken stock. You can taste the sauce before adding it to the casserole. Season the dish with salt and pepper. If you prefer a more flavorful dish, increase the amount of onion and garlic.
