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Ruth's Chris Potatoes Au Gratin Recipe (Copycat)

Copycat Ruth's Chris Potatoes Au Gratin

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 2 tbsp Unsalted butter Plus extra for greasing the baking dish
  • 1/2 White onion Minced
  • 2 cloves Garlic Minced
  • 1/2 cup Chicken stock
  • 1 1/4 cups Heavy cream
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper Freshly ground
  • 1 1/2 lbs Russet potatoes Peeled and sliced 1/8-inch thick
  • 2 cups Sharp cheddar cheese Grated
  • 3/4 cup Provolone cheese Grated
  • 1/2 cup Parmesan cheese Grated
  • 1 tbsp Fresh parsley Chopped, for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C). Grease an 8x8-inch or 9x9-inch baking dish with butter.
  • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and sauté for 5 minutes until soft and translucent.
  • Add the minced garlic, salt, and black pepper. Cook for another 30 seconds until fragrant.
  • Stir in the chicken stock, heavy cream, and sliced russet potatoes. Bring the liquid to a gentle simmer, being careful not to let it boil.
  • Cover the pot and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until the potatoes are just tender.
  • Carefully transfer the potato and cream mixture into the prepared baking dish, spreading it out evenly.
  • Sprinkle the grated cheddar, provolone, and parmesan cheeses evenly over the top of the potatoes.
  • Bake uncovered in the preheated oven for 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  • Remove from the oven and let rest for 5 to 10 minutes. Garnish with fresh chopped parsley before serving.