I’ve recreated the indulgent side dish from Ruth's Chris Steakhouse right in my own kitchen. These Potatoes au Gratin feature tender russet slices simmered in a rich blend of heavy cream and chicken stock, layered with cheddar, provolone, and Parmesan cheeses, then baked to golden perfection. It’s a comforting, crowd-pleasing dish that elevates any meal.
Why You’ll Love This Recipe
I love how this recipe brings the luxurious taste of a high-end steakhouse to my table without the hefty price tag. The combination of creamy sauce and melted cheeses creates an irresistible texture and flavor. Plus, it's surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter, plus more for greasing the baking dish
- ½ white onion, minced
- 2 garlic cloves, minced
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup chicken stock
- 1 ¼ cups heavy cream, plus more if needed
- 1 ½ lbs russet potatoes, peeled and sliced ⅛-inch thick
- 2 cups cheddar cheese, grated
- ¾ cup provolone cheese, grated
- ½ cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Directions
- Preheat the oven to 425°F (220°C) and grease an 8x8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add the minced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for 30 seconds more.
- Stir in the chicken stock, heavy cream, and sliced potatoes. Bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until the potatoes are tender, about 15-20 minutes. Adjust seasoning as needed.
- Transfer the mixture to the prepared baking dish. Top with the grated cheddar, provolone, and Parmesan cheeses.
- Bake until bubbly and the cheese has melted, about 10-15 minutes.
- Garnish with chopped parsley before serving.
Servings and Timing
This recipe serves 4 people. It requires approximately 10 minutes of preparation time and 25 minutes of cooking time, totaling about 35 minutes.
Variations
I sometimes like to switch things up by using different cheeses. Fontina or Gruyère can add a unique flavor profile. For a vegetarian version, I substitute the chicken stock with vegetable stock. If I'm looking for a lighter dish, I use half-and-half instead of heavy cream, though the sauce will be less rich.
Storage/Reheating
To store leftovers, I let the dish cool completely, then cover it tightly and refrigerate for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) until warmed through to maintain the texture. If I'm in a hurry, the microwave works, but the top won't be as crispy.
FAQs
How thin should I slice the potatoes?
I slice the potatoes to about ⅛-inch thick. Using a mandoline slicer helps achieve uniform slices, ensuring even cooking.
Can I make this dish ahead of time?
Yes, I often prepare the dish up to the baking step, cover it, and refrigerate. When ready to serve, I bake it as directed, adding a few extra minutes if needed.
What can I use instead of heavy cream?
I sometimes use half-and-half or whole milk for a lighter version. Keep in mind, the sauce will be less rich and creamy.
Can I freeze the leftovers?
I don't recommend freezing this dish, as the texture of the potatoes and sauce can change upon thawing.
What main dishes pair well with this?
I love serving these potatoes alongside grilled steak, roasted chicken, or baked salmon. They also complement vegetarian mains like stuffed peppers or mushroom stroganoff.
Conclusion
Creating this Ruth's Chris Inspired Potatoes au Gratin at home has been a game-changer for my dinner parties and family meals. The creamy, cheesy layers are always a hit, and the recipe's simplicity means I can enjoy gourmet flavors without the fuss. Give it a try, and I’m sure it’ll become a staple in your recipe collection too.
Ruth's Chris Inspired Potatoes au Gratin
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luxurious and creamy potato side dish inspired by Ruth's Chris Steakhouse, featuring thinly sliced russet potatoes simmered in cream and chicken stock, layered with cheddar, provolone, and Parmesan cheeses, then baked until golden and bubbly.
Ingredients
- 2 tablespoons butter, plus more for greasing the baking dish
- ½ white onion, minced
- 2 garlic cloves, minced
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup chicken stock
- 1 ¼ cups heavy cream, plus more if needed
- 1 ½ lbs russet potatoes, peeled and sliced ⅛-inch thick
- 2 cups cheddar cheese, grated
- ¾ cup provolone cheese, grated
- ½ cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and grease an 8x8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add the minced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for 30 seconds more.
- Stir in the chicken stock, heavy cream, and sliced potatoes. Bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until the potatoes are tender, about 15-20 minutes. Adjust seasoning as needed.
- Transfer the mixture to the prepared baking dish. Top with the grated cheddar, provolone, and Parmesan cheeses.
- Bake until bubbly and the cheese has melted, about 10-15 minutes.
- Garnish with chopped parsley before serving.
Notes
- Use a mandoline for even potato slices.
- Vegetable stock can be used for a vegetarian version.
- Half-and-half can replace heavy cream for a lighter dish.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven to maintain texture.
Nutrition
- Serving Size: ¼ of dish
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 115mg
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