Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at. Their steak is incredible – don’t get me wrong – but I look forward to their sides just as much and particularly their potato gratin. It’s indulgent stuff, creamy and cheesy as all get-out, and that’s precisely why you want to be able to make it at home to serve to all of your favorite people. Here it is in all its rich and cheesy glory and good news – it’s so easy to recreate in your own kitchen!
You will be needing potatoes (obviously), three types of cheese, an onion, garlic, heavy cream, and chicken stock. You’re going to dice that onion and sauté it in some butter until it’s nice and soft before you add a couple of cloves of garlic followed by the stock, cream, and potatoes. Now, the potatoes are not as thin as you usually see with a gratin or scalloped dish, you want them sliced about an eighth of an inch thick so they stand up to simmering in that liquid. Let them bubble away gently until they’re tender and then transfer it all to a baking dish, top it with provolone, cheddar, AND parmesan, and let it bake until it’s all melty and bubbly.
The sauce will thicken up a bit and some of the cheese will sink down into it, but what I love about Ruth’s Chris’ Potatoes au Gratin is the way it has this unabashed blanket of cheese on the top. Every scoop comes with a stringy pull of cheesy goodness and the cream is so tasty and fragrant thanks to the onions and garlic. It’s a more humble, homey gratin… a little chunky, a lot cheesy, and I love it just the way it is.
Copycat Ruth's Chris Potatoes au Gratin
10m prep time
25m cook time
- 2 tablespoons butter, plus more for greasing baking dish
- 1/2 white onion, minced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 1 1/4 cups heavy cream, plus more if needed
- 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cheddar cheese, grated
- 3/4 cup provolone cheese, grated
- 1/2 cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
- Preheat oven to 425°F and grease an 8x8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more.
- Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
- Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes.
- Serve garnished with parsley, if desired. Enjoy!
Recipe adapted from Frugal Haus Frau.