Description
Creamy copycat Ruth’s Chris potatoes au gratin combine sharp cheddar and heavy cream for an indulgent side dish. Cheesy potato layers deliver restaurant-quality comfort with minimal kitchen effort.
Ingredients
Scale
- 1.5–1.75 lbs (680–794 g) russet potatoes
- 3 cups (340 g) shredded cheese (2 cups cheddar, ¾ cup fontina or provolone, ¼ cup parmesan)
- 1.25 cups (296 ml) heavy cream
- ¾ cup (177 ml) chicken stock
- 2 tbsps butter (plus extra for greasing the dish)
- ½ medium onion (minced)
- 1 clove garlic (minced)
- 1.25 tsps salt
- ½ tsp ground black pepper
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preparation: Preheat the oven to a scorching 425°F (220°C), establishing the ideal thermal environment for a decadent potato gratin.
- Aromatic Foundation: In a spacious skillet, melt butter and sauté onions until translucent, introducing minced garlic to release intense flavors. Season with salt and pepper, creating a fragrant base that will elevate the entire dish.
- Liquid Harmony: Pour chicken stock and cream into the skillet, creating a luxurious sauce. Gently fold potato slices into this velvety mixture, ensuring each slice is thoroughly coated and infused with savory essence.
- Simmering Stage: Allow the potato mixture to simmer gently, developing tenderness and allowing ingredients to meld. Stir intermittently to prevent adhering to the skillet and ensure even cooking.
- Baking Preparation: Butter a baking dish generously, then transfer the potato mixture, spreading evenly to guarantee uniform cooking and maximum flavor absorption. Distribute the cheese blend across the surface, creating a golden, molten blanket.
- Oven Transformation: Bake in the preheated oven until the cheese turns a gorgeous golden brown and the potatoes reach perfect tenderness. The top should develop a crisp, irresistible crust that promises textural complexity.
- Finishing Touch: Remove from the oven and let the dish rest briefly, allowing flavors to settle and sauce to slightly thicken. Garnish with a vibrant sprinkle of fresh parsley, adding a bright, herbaceous contrast to the rich, creamy gratin.
Notes
- Potato Selection Matters: Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture and best absorption of the rich sauce.
- Cheese Blending Technique: Mix sharp cheddar with Gruyère for a complex, tangy flavor profile that elevates the traditional au gratin experience.
- Temperature Control Crucial: Watch the oven carefully to prevent burning; cover with foil if the top browns too quickly, ensuring even cooking and golden perfection.
- Resting Enhances Flavor: Let the dish sit for 10-15 minutes after baking, allowing the sauce to thicken and flavors to meld, creating a more cohesive and satisfying side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 420
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 90 mg