Ruth’s Chris Potatoes Au Gratin Copycat Recipe

Prep time: 10 mins | Cook time: 25 mins | Serves: 4

This copycat recipe of Ruth’s Chris Potatoes Au Gratin is a must-try! This tastes exactly like the original if not better. Super easy to throw together and ready in a snap!

Make your favorite Au Gratin at home any time with this simple recipe and enjoy a rich, cheesy, humble dinner that your family will surely love!

INGREDIENTS

1/2 white onion, minced

2 garlic cloves, minced

2 tbsp butter, plus more for greasing the baking dish

1/2 c. chicken stock

1 1/4 c. heavy cream, plus more if needed

1 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick

1 1/2 tsp salt

1/2 tsp freshly ground black pepper

Fresh parsley, chopped, for garnish

3/4 c. provolone cheese, grated

1/2 c. Parmesan cheese, grated

2 c. cheddar cheese, grated

• Save

How to make Ruth’s Chris Potatoes Au Gratin Copycat

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 and saute for about 5 minutes or until tender and translucent. Next, add the garlic and sprinkle with salt and pepper. Continue to cook for another 30 seconds until aromatic.

Step 3: Into the pot, pour in the stock and cream. Add the potatoes, then bring the mixture to a low simmer. DO NOT BOIL. Put the lid on and adjust the heat to medium-low. Cook further until the potatoes are tender. This takes about 15 to 20 minutes. As needed, adjust the seasoning.

Step 4: Into the prepared baking dish, transfer the mixture and sprinkle the cheese on top.

Step 5: Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly and the cheese has melted.

Step 6: Remove from the oven when done and serve right away garnished with some parsley. Enjoy!

• Save

Ruth’s Chris Potatoes Au Gratin Copycat Recipe

This copycat recipe of Ruth’s Chris Potatoes Au Gratin is a must-try! This tastes exactly like the original if not better. Super easy to throw together and ready in a snap!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Course Main Course

Cuisine French

Servings 4 people

Ingredients

  

• 1/2 white onion minced
• 2 garlic cloves minced
• 2 tbsp butter plus more for greasing the baking dish
• 1/2 c. chicken stock
• 1 1/4 c. heavy cream plus more if needed
• 1 1/2 pounds russet potatoes peeled and sliced 1/8-inch thick
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Fresh parsley chopped, for garnish
• 3/4 c. provolone cheese grated
• 1/2 c. Parmesan cheese grated
• 2 c. cheddar cheese grated

Instructions

 

• Prepare the oven. Preheat it to 425 degrees F. Using butter, grease an 8 x 8-inch baking dish.
• Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion and saute for about 5 minutes or until tender and translucent. Next, add the garlic and sprinkle with salt and pepper. Continue to cook for another 30 seconds until aromatic.
• Into the pot, pour in the stock and cream. Add the potatoes, then bring the mixture to a low simmer. DO NOT BOIL. Put the lid on and adjust the heat to medium-low. Cook further until the potatoes are tender. This takes about 15 to 20 minutes. As needed, adjust the seasoning.
• Into the prepared baking dish, transfer the mixture and sprinkle the cheese on top.
• Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly and the cheese has melted.
• Remove from the oven when done and serve right away garnished with some parsley. Enjoy!