Description
Potatoes au gratin from Ruth’s Chris shine with creamy cheese and delicate layers of sliced potatoes. Rich classic sides like this blend Southern comfort and culinary elegance you can easily recreate at home.
Ingredients
Scale
Potatoes (Main Ingredients):
- 1.5 to 1.75 pounds (680 to 795 grams) russet potatoes, peeled and sliced 1/8 inch thick
- 3 cups (340 grams) total finely shredded cheese: 2 cups (226 grams) Cheddar, 3/4 cup (85 grams) Fontina or Provolone, and 1/4 cup (28 grams) Parmesan, mixed together
Liquid and Seasoning Ingredients:
- 3/4 cup (180 milliliters) chicken stock
- 1.25 cups (300 milliliters) heavy cream
- 1.25 teaspoons salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons (28 grams) butter, plus additional butter for greasing the casserole dish
Aromatics and Garnish:
- 0.5 medium onion, minced
- 1 garlic clove, minced
- 1 tablespoon chopped parsley for garnish
Instructions
- Warm the oven to a scorching 425°F (220°C), creating the perfect environment for a golden, bubbling potato masterpiece.
- Melt butter in a large skillet over medium heat, gently sautéing minced onions until they transform into a soft, translucent base of flavor.
- Introduce minced garlic, salt, and black pepper to the skillet, allowing the aromatics to dance and release their fragrant essence for a brief 30 seconds.
- Pour chicken stock and heavy cream into the skillet, creating a luxurious liquid blanket for the russet potato slices.
- Carefully fold the potato slices into the creamy mixture, ensuring each slice is thoroughly coated with the rich sauce.
- Bring the mixture to a gentle simmer, then cover and reduce heat to medium-low, allowing the potatoes to become tender for 15 to 20 minutes.
- Generously butter an 8 x 8-inch baking dish, preparing a welcoming home for the potato creation.
- Transfer the nearly cooked potato mixture to the prepared dish, spreading it evenly to create a smooth surface.
- Lavishly sprinkle the mixed cheeses across the top, creating a blanket of melty, golden potential.
- Slide the dish into the preheated oven, baking for 10 to 15 minutes until the cheese transforms into a bubbling, golden masterpiece.
- Remove from the oven and let the dish rest briefly, allowing the flavors to settle and the temperature to become more inviting.
- Garnish with a sprinkle of fresh chopped parsley, adding a vibrant touch of color and a hint of freshness to the rich, creamy potatoes.
Notes
- Cheese Selection Matters: Choose high-quality cheeses like sharp cheddar and Gruyère for deeper, richer flavor profiles that elevate the traditional recipe.
- Potato Cutting Technique: Slice potatoes uniformly and thinly to ensure even cooking and consistent texture throughout the dish.
- Low-Sodium Alternative: Substitute chicken stock with low-sodium versions or vegetable broth to control salt content for health-conscious individuals.
- Dairy-Free Adaptation: Replace heavy cream with coconut milk or cashew cream and use dairy-free cheese alternatives for lactose-intolerant guests without compromising creamy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg