Ruth’s Chris Potatoes au Gratin Copycat

These are the potatoes which are gonna up your potato game! You’ll want them for each essential holiday and each unique enterprise dinner, and of route, while you serve steak.

This is one of these recipes that’s so magnificent nobody will wager how clean it’s miles or how exceptionally simple, and also you don’t have to inform anybody! Just say thank you!!!

Ruth’s Chris Potatoes au Gratin Copycat



Prep time


Cooking time




  • 2 garlic clove, minced

  • 4 tablespoon butter plus additional to butter casserole dish

  • 1 medium onion, minced

  • 2 1/2 teaspoon salt

  • 1 1/2 cup chicken stock

  • 1 teaspoon ground black pepper

  • 3 to 3 1/2 pounds (about 10 to 12 medium) russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)

  • 2 1/2 cup heavy cream; add a little more if it doesn’t cover potatoes

  • 1 1/2 cup chicken stock

  • 6 cup total finely shredded cheese: 2 cups Cheddar (16 ounce), and  3/4’s cup (6 ounce) of  either Fontina or Provolone along with 1/2 cup (2 ounce) Parmesan, mixed together

  • about 2 tablespoon chopped parsley for garnish


  • Melt the butter, and sauté the onion over medium heat until soft and translucent.
  • Add the garlic, salt, and pepper and cook for about 30 seconds.
  • Add the stock, cream, and potatoes and bring to a good (not a boil) simmer.
  • Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes.
  • Taste and adjust seasoning to your taste. Gently stir.
  • Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish (or about five to six individual casseroles).
  • Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted.
  • Cool a few minutes before serving. Sprinkle with chopped parsley.

Article Source :

Angela Florence