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This homemade take on Ruth's Chris Potatoes au Gratin turns basic ingredients into a decadent side that matches the renowned steakhouse favorite. When tender potatoes meet the trio of cheeses, you get a lush, velvety dish that elevates any dinner to something truly memorable.
I've tweaked this dish many times, and I've learned that careful layering and watching the sauce thickness are key secrets. Nowadays, my family won't let me show up to holiday gatherings without bringing this along.
Key Ingredients Breakdown
- Russet potatoes: Go for same-sized ones
- Heavy cream: Don't skimp on fat content
- Chicken stock: Try making your own
- Fresh garlic: Skip the jar stuff
- Quality cheeses: Grate it yourself
- Sweet onion: Gives gentle background taste
- Fresh parsley: Adds a pop of freshness
Thorough Cooking Guide
- Potato Preparation:
- Give them a good scrub. Take off all skin. Cut into thin, matching slices. Soak in cold water. Pat dry before use. Don't dawdle or they'll turn brown.
- Base Development:
- Let butter melt gently. Cook onions till see-through. Drop in garlic with care. Add salt and pepper thoughtfully. Mind your burner heat.
- Sauce Creation:
- Pour stock bit by bit. Mix cream in gradually. Keep it just barely bubbling. Monitor thickness. Taste and adjust salt. Keep heat low. Don't let it boil up.
- Potato Cooking:
- Slip slices into sauce with care. Make sure they're all coated. Stir without breaking them. Test softness often. Keep heat right. Put lid on and keep an eye out.
- Final Assembly:
- Spoon into baking dish. Spread cheese thoughtfully. Make sure it's evenly placed. Cover all the way to edges. Watch for golden spots. Sprinkle with herbs.
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Whenever this dish appears at my table, everyone wants to know how I made it. The way the creamy sauce blends with all three cheeses creates something truly wonderful that upgrades any meal.
Heat Management
Watching your stove temp throughout cooking really matters. Too hot and your sauce will separate; too cool and your potatoes cook unevenly. I always aim for just barely bubbling.
Prep-Ahead Options
You can get this dish ready up to a day before. Just wrap it up and stick it in the fridge, then let it warm up on the counter before baking. Add about 10-15 extra minutes in the oven if it's still cool.
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These homemade Ruth's Chris Potatoes au Gratin have become my go-to impressive side. The mix of perfectly tender potatoes with that rich cheesy sauce creates something unforgettable that brings steakhouse vibes to your dinner table.
Frequently Asked Questions
- → Why cook potatoes in the sauce first?
- It helps the flavor seep into the potatoes and ensures they're soft before baking.
- → Can this be prepared early?
- Totally! Assemble it and then warm it at 350°F until it's heated through.
- → Why use three cheeses instead of one?
- Different cheeses bring a mix of sharpness, creaminess, and nuttiness that makes it better.
- → How thin should the potatoes be sliced?
- Cut them about 1/8 inch thick so they bake evenly and layer well.
- → Can I choose other potato types?
- Russets work best because their starch thickens the sauce perfectly.