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Creamy Three Cheese Potato

Highlighted in: Sides That Make the Meal

This Three-Cheese Potato Dish turns simple spuds into something special. It starts with cooking onions and garlic in butter to prep a creamy sauce. Slice russet potatoes thinly and cook them briefly in that flavor-packed base. Once layered in a dish, sprinkle with cheddar, fontina (or provolone), and parmesan before baking to bubbly perfection. You'll get soft layers of potatoes with a golden, cheesy crust.
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Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Sat, 05 Apr 2025 22:17:16 GMT
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Cheesy Baked Potato Layers | kylierecipes.com

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.
easy Copycat Ruth's Chris Potatoes au Gratin Save it
easy Copycat Ruth's Chris Potatoes au Gratin | kylierecipes.com

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.

yummy Copycat Ruth's Chris Potatoes au Gratin Save it
yummy Copycat Ruth's Chris Potatoes au Gratin | kylierecipes.com

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.

FAQ sur la recette

→ 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.

Three Cheese Potato

Dive into this hearty side made of tender potato slices, rich cream sauce, and melted cheese trio. Great for family dinners or celebrations.

Préparation
20 minutes
Temps de cuisson
35 minutes
Durée totale
55 minutes
Écrit par: Kylie

Type de recette: Side Dishes

Niveau de difficulté: Moyen

Cuisine: French

Quantité obtenue: 6 Nombre de portions

Régimes: Végétarien(ne), Sans gluten

Composition

→ Base Ingredients

01 1.5 to 1.75 lbs of russet potatoes, peeled and cut into thin ⅛-inch slices
02 2 tablespoons butter, plus extra for the pan
03 Half of a medium onion, finely chopped
04 1 clove of garlic, finely chopped

→ Sauce

05 ¾ cup chicken broth
06 1¼ cups heavy whipping cream
07 1¼ teaspoons salt
08 ½ teaspoon black pepper, ground

→ Cheese & Garnish

09 2 cups shredded sharp cheddar cheese
10 ¾ cup shredded fontina or provolone cheese
11 ¼ cup shredded Parmesan cheese
12 1 tablespoon fresh parsley, chopped finely

Étapes de réalisation

Étape n°01

Preheat your oven to 425°F (220°C).

Étape n°02

Melt the butter in a big pan, stir in the onion, and cook until soft (around 5 minutes). Toss in the garlic and seasonings, cooking for a quick 30 seconds.

Étape n°03

Pour in the broth and cream, and mix the potato slices in until they’re all coated evenly.

Étape n°04

Let the mixture simmer, then cover and cook on medium-low heat for about 15-20 minutes or until the potatoes are almost done.

Étape n°05

Move the potato mixture into a buttered 8x8-inch baking dish and sprinkle the cheese mixture on top.

Étape n°06

Bake for 10-15 minutes until the cheese is bubbly and golden. Let it sit briefly before sprinkling with parsley and serving.

Détails supplémentaires

  1. You can make this ahead and reheat it at 350°F.
  2. Pairs well with steak or chicken as a side.
  3. Try baking this in mini dishes for individual portions.

Outils et ustensiles nécessaires

  • A large pan for cooking
  • A baking dish (8x8 size)
  • A sharp knife for cutting

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Includes dairy products like butter, cream, and several cheeses.

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 400
  • Matières grasses: ~
  • Glucides: ~
  • Protéines: ~