Prep time: 10 mins | Cook time: 25 mins | Serves: 4
This copycat recipe is one of the best I’ve tried in years! I love Ruth’s Chris Potatoes Au Gratin and this copycat tastes like the real deal!
Bring your potato game to the next level with this easy copycat recipe. To make this creamy, cheesy, and luscious Potatoes Au Gratin all you need are just the basic ingredients. You’ll be surprised how you can easily and quickly make this at home. Serve this with steak for a restaurant-quality dinner at home!
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INGREDIENTS
1 1/2 pounds russet potatoes, peeled and sliced 1/8” thick
2 tbsp butter, plus more for greasing the baking dish
2 garlic cloves, minced
1/2 c. chicken stock
1/2 white onion, minced
1 1/4 c. heavy cream, plus more if needed
1/2 c. Parmesan cheese, grated
2 c. cheddar cheese, grated
3/4 c. provolone cheese, grated
Fresh parsley, chopped, for garnish
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
How to make Copycat Ruth’s Chris Potatoes au Gratin
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using butter, grease an 8 x 8-inch baking dish.
Step 2: Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion to the pot and cook for about 5 minutes until translucent. Then, add the garlic and season with salt and pepper. Continue to cook for additional 30 seconds.
Step 3: To the pot, whisk in the stock, cream, and potatoes. Bring everything to a low simmer. DO NOT BOIL. Put the lid on and adjust the heat to medium-low. Allow the potatoes to cook for about 15 to 20 minutes until tender. As needed, adjust the seasoning.
Step 4: Into the prepared baking dish, transfer the mixture, and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes until the cheese has melted.
Step 5: Remove from the oven when done and serve the Potatoes Au Gratin right away garnished with some parsley. Enjoy!
Ingredients
- 1 1/2 pounds russet potatoes, peeled and sliced 1/8” thick
- 2 tbsp butter, plus more for greasing the baking dish
- 2 garlic cloves, minced
- 1/2 c. chicken stock
- 1/2 white onion, minced
- 1 1/4 c. heavy cream, plus more if needed
- 1/2 c. Parmesan cheese, grated
- 2 c. cheddar cheese, grated
- 3/4 c. provolone cheese, grated
- Fresh parsley, chopped, for garnish
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using butter, grease an 8 x 8-inch baking dish.
Step 2: Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion to the pot and cook for about 5 minutes until translucent. Then, add the garlic and season with salt and pepper. Continue to cook for additional 30 seconds.
Step 3: To the pot, whisk in the stock, cream, and potatoes. Bring everything to a low simmer. DO NOT BOIL. Put the lid on and adjust the heat to medium-low. Allow the potatoes to cook for about 15 to 20 minutes until tender. As needed, adjust the seasoning.
Step 4: Into the prepared baking dish, transfer the mixture, and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes until the cheese has melted.
Step 5: Remove from the oven when done and serve the Potatoes Au Gratin right away garnished with some parsley. Enjoy!
