Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Potato Au Gratin is an amazing side dish. It’s one of my favorites from Ruth’s. Creamy, super rich, and cheesy. This copycat recipe of Ruth’s Potatoes Au Gratin is a fabulous side dish that you can easily and quickly whip up at home at any time! Serve this to your family, friends, and guests and I am pretty sure that you’ll get nothing but praises!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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 white onion, minced
1/2 c. chicken stock
2 c. cheddar cheese, grated
1/2 c. Parmesan cheese, grated
3/4 c. provolone cheese, grated
Fresh parsley, chopped, for garnish
1 1/4 c. heavy cream, plus more if needed
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
How to make 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 or until tender and translucent. Then, add the garlic and season with salt and pepper. Continue to cook for additional 30 seconds.
Step 3: Pour in the stock and add the cream and potatoes. Stir well and bring 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 or until tender. Adjust the seasoning according to taste.
Step 4: To a baking dish, transfer the mixture and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly and the cheese has melted.
Step 5: Remove from the oven when done and serve the Potatoes Au Gratin right away garnished with parsley (optional). 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 white onion, minced
- 1/2 c. chicken stock
- 2 c. cheddar cheese, grated
- 1/2 c. Parmesan cheese, grated
- 3/4 c. provolone cheese, grated
- Fresh parsley, chopped, for garnish
- 1 1/4 c. heavy cream, plus more if needed
- 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 or until tender and translucent. Then, add the garlic and season with salt and pepper. Continue to cook for additional 30 seconds.
Step 3: Pour in the stock and add the cream and potatoes. Stir well and bring 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 or until tender. Adjust the seasoning according to taste.
Step 4: To a baking dish, transfer the mixture and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly and the cheese has melted.
Step 5: Remove from the oven when done and serve the Potatoes Au Gratin right away garnished with parsley (optional). Enjoy!
