Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at.
This recipe provides a delicious copycat version of Ruth’s Chris Steak House’s famous Potatoes au Gratin. Rich, creamy, and packed with cheesy goodness, this dish is the perfect side for any special occasion or a comforting weeknight meal.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons + for greasing |
| White onion, minced | 1/2 |
| Garlic cloves, minced | 2 |
| Salt | 1 1/2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Chicken stock | 1/2 cup |
| Heavy cream | 1 1/4 cups + as needed |
| Russet potatoes, sliced | 1 1/2 lbs |
| Cheddar cheese, grated | 2 cups |
| Provolone cheese, grated | 3/4 cup |
| Parmesan cheese, grated | 1/2 cup |
| Fresh parsley, chopped | For garnish |
Instructions:
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Grease an 8×8-inch baking dish with butter.
- Sauté Aromatics: In a large pot over medium heat, melt the 2 tablespoons of butter. Add the minced white onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for another 30 seconds.
- Simmer Potatoes: Stir in the chicken stock, heavy cream, and sliced russet potatoes. Bring the mixture to a low simmer (do not boil). Cover the pot, reduce the heat to medium-low, and let it cook until the potatoes are tender, about 15-20 minutes. Adjust the seasoning as needed.
- Assemble and Bake: Transfer the potato mixture to the prepared baking dish. Top it evenly with the grated cheddar, provolone, and Parmesan cheeses.
- Bake: Bake in the preheated oven until the cheese is bubbly and melted, about 10-15 minutes.
- Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
