Copycat Ruth’s Chris Potatoes au Gratin Recipe
Ruth’s Chris Steak House is renowned for its mouth-watering Potatoes au Gratin. This rich and creamy dish is the perfect side for any meal, bringing a touch of gourmet dining to your home. Let’s recreate this iconic dish with a recipe that captures all the indulgent flavors and textures of the original.
Ingredients
To make these delectable potatoes, you’ll need the following ingredients:
- 4 large russet potatoes: Peeled and thinly sliced
- 1 cup heavy cream: For that rich, creamy texture
- 1 cup milk: Whole milk works best
- 3 tablespoons unsalted butter: Adds a luxurious flavor
- 2 tablespoons all-purpose flour: To thicken the sauce
- 2 cups shredded cheddar cheese: Sharp cheddar is recommended
- 1 cup shredded Gruyere cheese: Adds a unique, nutty flavor
- 1/2 cup grated Parmesan cheese: For a savory, umami boost
- 1 small onion: Finely diced
- 2 cloves garlic: Minced
- Salt and pepper: To taste
- Fresh parsley: Chopped, for garnish
Instructions
- Preheat Your Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Potatoes:
- Peel and thinly slice the russet potatoes. A mandoline slicer works well for even slices.
- Make the Cheese Sauce:
- In a large saucepan, melt the unsalted butter over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.
- Stir in the all-purpose flour, creating a roux. Cook for about 2 minutes, until the roux is lightly golden.
- Gradually whisk in the heavy cream and milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Add the shredded cheddar cheese, Gruyere cheese, and Parmesan cheese to the sauce. Stir until the cheeses are melted and the sauce is smooth. Season with salt and pepper to taste.
- Assemble the Dish:
- Grease a baking dish with butter. Arrange half of the sliced potatoes in an even layer in the dish.
- Pour half of the cheese sauce over the potatoes, spreading it evenly. Layer the remaining sliced potatoes on top and pour the rest of the cheese sauce over them.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
- Serve:
- Remove the dish from the oven and let it cool slightly before serving. Garnish with freshly chopped parsley for a burst of color and freshness.
Copycat Ruth’s Chris Potatoes au Gratin Recipe
Ingredients
- 2 tbsp butter plus extra for greasing the dish
- 1/2 medium onion minced
- 1 clove garlic minced
- 1.25 tsp salt for seasoning
- 1/2 tsp ground black pepper for seasoning
- 3/4 cup chicken stock for sauce
- 1.25 cups heavy cream for creamy texture
- 1.5-1.75 lbs russet potatoes about 5-6 peeled and sliced 1/8 inch thick
- 3 cups shredded cheese mix of 2 cups Cheddar 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan
- 1 tbsp chopped parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) to ensure even baking.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft, then add garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- Increase the heat to bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
- Butter an 8x8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!
Tips for Perfect Potatoes au Gratin
- Even Slices: Thinly and evenly slicing the potatoes ensures they cook uniformly. A mandoline slicer can help achieve this.
- Cheese Choices: While sharp cheddar and Gruyere are recommended, you can experiment with other cheeses like Fontina or Gouda for a different flavor profile.
- Roux Consistency: Be sure to cook the roux until it’s golden but not brown. This helps avoid a raw flour taste in your sauce.
- Layering: Ensuring the potatoes are well coated with the cheese sauce in each layer prevents dry spots and ensures a rich, creamy dish.
Nutritional Information
Here’s a rough breakdown per serving (makes about 6 servings):
- Calories: 450
- Fat: 30g
- Carbohydrates: 35g
- Protein: 15g
These values can vary based on the specific ingredients you use.
Conclusion
This Copycat Ruth’s Chris Potatoes au Gratin recipe brings the luxurious flavors of a high-end steakhouse to your kitchen. With its creamy cheese sauce and perfectly tender potatoes, this dish is sure to impress. It’s a comforting and indulgent side that pairs beautifully with a variety of main courses.
Give this recipe a try, and enjoy a taste of Ruth’s Chris Steak House at home. Bon appétit!
Pro Tip: Pair these potatoes au gratin with a juicy steak or roasted chicken for an unforgettable meal.
Happy cooking!