Ruth’s Chris is famed for their steak, yet their culinary prowess extends beyond that. While their steak is undoubtedly superb, I’m equally excited about their side dishes, especially the potato gratin. This dish is the epitome of indulgence, loaded with cream and cheese, making it a must-have for gatherings with loved ones. Fortunately, it’s quite simple to prepare this rich, cheesy delight in your own kitchen. Here’s how you can bring a taste of Ruth’s Chris to your home dining experience!
For this recipe, you’ll need potatoes, three types of cheese, an onion, garlic, heavy cream, and chicken stock. Start by dicing the onion and sautéing it in butter until soft. Next, add minced garlic, followed by the stock, cream, and potatoes, which should be sliced about an eighth of an inch thick—thicker than typical gratin slices to withstand the simmering. Allow the mixture to gently simmer until the potatoes are tender, then transfer everything to a baking dish. Top with layers of provolone, cheddar, and parmesan cheese, and bake until the cheese is melted and bubbly. The sauce will thicken slightly, with some cheese sinking into it. Inspired by Ruth’s Chris’ Potatoes au Gratin, this dish boasts a generous, gooey cheese topping. Each serving pulls strings of cheesy delight, enhanced by the fragrant mix of onions and garlic. It’s a rustic, robust gratin that’s delightfully chunky and cheesy.
Ruth’s Chris Potatoes au Gratin Copycat Recipe:
This streamlined two-step recipe transitions from stove to oven, slashing about an hour off the traditional oven-only method for au gratin potatoes. It yields the creamiest, cheesiest potatoes you’ll love. Start by sautéing onions in a large pot until they’re soft. Add garlic, stock, cream, seasonings, and potatoes. Simmer the potatoes until they’re tender but still firm enough to hold their shape. Transfer the mixture to a buttered casserole dish, sprinkle with cheese, and bake for about 15 minutes until the dish is hot, bubbly, and the cheese has melted.
The flavors in this dish are delicately balanced. It includes a touch of onion, a clove of garlic, and seasoning with salt and pepper. The choice of stock can vary the flavor profile. For a bolder taste, you can increase the onion and garlic according to your preference. Always taste the seasoning before adding the potatoes. Feel free to enhance it with seasoning salt or herbs like thyme to tailor it to your favorite potato dish.
You can bake these in separate dishes (adjust the cooking time accordingly) or in one larger casserole dish, which I suspect will be the preferred method for most. I opted for individual portions simply because I had the same dishes as Ruth’s Chris!
Note: In December 2019, I updated all the tips and guidance for this recipe. I believe you’ll find it more straightforward and helpful in addressing any questions you might have. Although it’s a simple recipe, I understand it may seem a bit “different!” Part of this recipe was inspired by Cook’s Illustrated’s scalloped potatoes.
What do you need to make Ruth’s Chris-Inspired Potatoes au Gratin Recipe
2 tablespoons butter, plus extra for greasing the casserole dish
1/2 medium onion, finely chopped
1 clove garlic, minced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream (add more if needed to cover potatoes)
1 1/2 to 1 3/4 pounds russet potatoes (about 5 to 6 medium), peeled and sliced 1/8 inch thick
3 cups mixed finely shredded cheese: 2 cups cheddar (8 ounces), 3/4 cup either fontina or provolone (3 ounces), and 1/4 cup parmesan (1 ounce)
1 tablespoon chopped parsley, for garnish
How to make Ruth’s Chris-Inspired Potatoes au Gratin Recipe
Preheat your oven to 425 degrees F.
In a skillet, melt butter over medium heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and pepper and cook for about 30 seconds.
Pour in the chicken stock and heavy cream, then add the sliced potatoes. Bring the mixture to a gentle simmer (not a boil). Cover and reduce the heat to medium-low. Simmer until the potatoes are nearly tender when pierced with a knife, approximately 15 to 20 minutes. Adjust seasoning to taste.
Carefully transfer the potato mixture to a buttered 8 x 8-inch baking dish (or similar size). Sprinkle the mixed cheeses over the top.
Bake in the preheated oven for 10 to 15 minutes for the casserole (slightly less time if using individual casseroles), or until the sauce is bubbling and the cheese has melted.
Allow to cool for a few minutes before serving. Garnish with chopped parsley.
Note:
This recipe creates a very creamy dish with a blend of potatoes, cream, and cheese, flavored with onion, garlic, and chicken stock. You can taste and adjust the seasoning before baking. For a more robust flavor, feel free to increase the amounts of onion and garlic.
