Indulge in Ruth Chris Potatoes Au Gratin at Home Tonight
Make a comforting and indulgent side dish with Ruth Chris Potatoes Au Gratin, featuring layers of cheesy goodness and tender potatoes.
Equipment
- - Large pot
- - Casserole dish
- Whisk
- - Knife
Ingredients
For the Creamy Base
- 3 tablespoons salted butter adds rich flavor and helps sauté
- 1 medium thinly sliced yellow onion provides sweetness
- 2 cloves minced garlic enhances depth of flavor
- 3 tablespoons all-purpose flour thickens the creamy mixture
- 2 cups vegetable broth gives a savory base
- 1 cup light table cream adds velvety creaminess
For the Potatoes
- 2 pounds russet potatoes creates the perfect soft texture
For the Cheesy Goodness
- 1 cup shredded cheddar melts beautifully
- 1/2 cup shredded provolone lends a mild flavor
- 1/4 cup grated Parmesan adds a savory crust
For Seasoning
- 1 teaspoon salt enhances flavor
- 1/2 teaspoon black pepper adds a touch of warmth
For Garnish
- 2 tablespoons chopped fresh parsley adds a hint of freshness
Instructions
How to Make Ruth Chris Potatoes Au Gratin
- Melt the butter in a large pot over medium heat until it becomes bubbly and fragrant.
- Sauté the onion and garlic by adding them to the pot. Stir and cook for about 2 minutes until the onions become translucent.
- Whisk in the flour, stirring until well combined to form a roux.
- Combine the broth and cream into the pot, whisking until smooth and bring to a low simmer.
- Add the diced potatoes to the pot and stir gently. Cook for about 20 minutes, occasionally stirring.
- Stir in the cheddar, provolone, and Parmesan until melted throughout.
- Season with salt and pepper, adjusting to your taste.
- Preheat the oven to broil on low.
- Transfer the potato mixture into a greased casserole dish and spread it into an even layer.
- Sprinkle the remaining cheeses on top and broil for 5 to 8 minutes.
- Garnish with chopped parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days, reheat at 350°F.