Looking for the perfect side dish to complement your steak or roast? This Copycat Ruth’s Chris Potatoes au Gratinrecipe is a rich and indulgent take on the famous restaurant favorite. Loaded with layers of tender potatoes, creamy cheese, and a velvety béchamel sauce, this dish delivers that signature Ruth’s Chris flavor in the comfort of your own home. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving a decadent side, these potatoes are sure to impress with their creamy texture and golden, crispy top.
Thank you for reading this post, don't forget to subscribe!Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons unsalted butter (for greasing the dish)
- Fresh parsley, chopped (for garnish, optional)
Directions:
Prepare the potatoes:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
- Slice the potatoes: Peel and slice the potatoes into thin, even slices (about 1/8 inch thick) using a mandoline or sharp knife. Set aside.
Make the sauce:
- Prepare the béchamel sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk for 1-2 minutes to form a roux.
- Add the cream and milk: Slowly add the heavy cream and milk to the roux, whisking constantly to avoid lumps. Continue to cook, whisking, until the mixture thickens, about 4-5 minutes.
- Add the cheese and seasonings: Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, pepper, and nutmeg (if using). Continue stirring until the cheese has melted and the sauce is smooth.
Assemble the gratin:
- Layer the potatoes: Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes. Repeat the layers, finishing with the cheese sauce on top.
- Bake the gratin: Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork.
- Finish with a golden top: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Serve:
- Garnish and serve: Let the potatoes au gratin rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Notes:
- Potato Options: While russet potatoes work best for this recipe, you can also use Yukon gold potatoes for a creamier texture.
- Cheese Variations: Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist on the traditional recipe.
- make-ahead Tip: You can prepare the potatoes au gratin up to a day in advance, covering them tightly and refrigerating until ready to bake. Just add an extra 10-15 minutes to the baking time if baking from the fridge.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top.
Conclusion:
These Copycat Ruth’s Chris Potatoes au Gratin are rich, creamy, and packed with flavor, making them the perfect side dish for any special meal. With tender layers of potatoes and a cheesy béchamel sauce, this dish will make your dinner feel like a gourmet experience. Easy to make and full of decadent flavors, these potatoes will become a go-to favorite for your family and guests.
Frequently Asked Questions
Can I make these Potatoes au Gratin ahead of time and if so, how far in advance?
Yes, you can prepare the Potatoes au Gratin up to a day in advance. Assemble the dish as directed, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, add an additional 10-15 minutes to the baking time to ensure the potatoes are fully cooked and the top is golden brown. This allows the flavors to meld and simplifies your meal prep.
What are some good substitutions for russet potatoes and the cheeses used in this recipe?
You can substitute Yukon gold potatoes for a creamier texture, though russets are traditional. For the cheese, Gruyère or Monterey Jack can be used in place of cheddar, with a 1:1 substitution ratio. Consider using a blend of cheeses for a more complex flavor profile. Adjust the amount of cheese to your preference, but maintain the overall ratio of sauce to potatoes.
How do I know when the Potatoes au Gratin are perfectly cooked?
The potatoes are done when they are tender and easily pierced with a fork. Visually, the top should be golden brown and bubbly. The internal temperature should reach at least 200°F (93°C) when tested with a food thermometer. The aroma will also be rich and cheesy, indicating the dish is ready to serve.
Can I double or scale up this recipe to feed a larger crowd?
Yes, you can easily double this recipe. Use a larger baking dish, such as a 9×13 inch pan, and adjust the cooking time accordingly, adding about 10-15 minutes to the initial covered baking time. Ensure your oven is large enough to accommodate the larger dish and that the potatoes are arranged in even layers. Be mindful of the increased amount of sauce needed to cover all the potatoes.
What are the nutritional highlights of this Potatoes au Gratin recipe?
This dish provides carbohydrates from the potatoes, calcium from the cheese and milk, and some protein from the cheese and milk. The potatoes offer potassium and vitamin C. However, it’s a rich dish, so enjoy it in moderation. Consider using reduced-fat cheese and milk to lower the fat content if desired.
Copycat Ruth’s Chris Potatoes au Gratin – Creamy, Cheesy, and Perfectly Golden
This potatoes au gratin recipe features tender potatoes and a rich cheesy sauce, making it a perfect side dish for any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3.5 pounds russet potatoes peeled and sliced thinly
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 tsp garlic powder
- 0.5 tsp black pepper freshly ground
- 1 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Arrange sliced potatoes in a greased baking dish.
- In a saucepan, heat the cream, garlic powder, salt, and pepper over medium heat until it begins to simmer.
- Pour the cream mixture over the potatoes and sprinkle with Gruyère cheese.
- Bake for 40-45 minutes until the potatoes are tender and the top is golden brown.
Notes
For a crispier top, broil the dish for an additional 2-3 minutes before serving.
