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Creamy Three Cheese Potato Gratin

Featured in Vegetable and Grain Sides.

This decadent Three-Cheese Potato Gratin elevates the classic potato side dish with a blend of carefully selected cheeses and a rich cream sauce. The recipe begins with sautéed onions and garlic in butter, creating an aromatic base for the cream and chicken stock sauce. Thinly sliced russet potatoes are partially cooked in this flavorful liquid before being transferred to a baking dish. The dish is crowned with a sophisticated blend of sharp cheddar, creamy fontina or provolone, and nutty parmesan cheeses, then baked until golden and bubbly. The result is a luxurious gratin with perfectly tender potato layers and a beautifully browned cheese topping.
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Updated on Sat, 18 Jan 2025 15:17:34 GMT
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Copycat Ruth’s Chris Potatoes au Gratin Pin it
Copycat Ruth’s Chris Potatoes au Gratin | quickierecipe.com

This Copycat Ruth's Chris Potatoes au Gratin transforms simple ingredients into a luxurious side dish that rivals the famous steakhouse version. The combination of tender potatoes and three cheeses creates a rich, creamy dish that turns any meal into a special occasion.

After perfecting this recipe through many attempts, I've found that the secret lies in the proper layering of flavors and careful attention to the sauce consistency. My family now requests this dish for every holiday gathering.

Essential Ingredients Selection

  • Russet potatoes: Choose uniform size
  • Heavy cream: Full-fat for best results
  • Chicken stock: Homemade preferred
  • Fresh garlic: Never pre-minced
  • Quality cheeses: Fresh-grated only
  • Sweet onion: Adds subtle flavor
  • Fresh parsley: Brightens dish

Detailed Step-by-Step Instructions

Potato Preparation:
Wash thoroughly. Peel carefully. Slice thinly and evenly. Keep in cold water. Dry before using. Work quickly to prevent browning.
Base Development:
Melt butter slowly. Sauté onions until translucent. Add garlic carefully. Season thoughtfully. Watch heat level.
Sauce Creation:
Add stock gradually. Stir in cream slowly. Maintain gentle simmer. Watch consistency. Season to taste. Keep temperature steady. Avoid boiling.
Potato Cooking:
Add slices to sauce carefully. Ensure even coating. Stir gently to avoid breaking. Check tenderness frequently. Maintain proper heat. Cover and watch closely.
Final Assembly:
Transfer to baking dish. Layer cheese carefully. Distribute evenly. Cover edges well. Watch browning. Add fresh herbs.
easy Copycat Ruth’s Chris Potatoes au Gratin Pin it
easy Copycat Ruth’s Chris Potatoes au Gratin | quickierecipe.com

Every time I serve this dish, guests ask for the recipe. The way the cream sauce mingles with the three cheeses creates something truly magical that makes any meal feel special.

Temperature Control

Maintaining proper heat throughout cooking is crucial. Too high, and the cream sauce can break; too low, and the potatoes won't cook evenly. I keep the heat at a gentle simmer.

Make-Ahead Tips

You can assemble this dish up to 24 hours ahead. Simply cover and refrigerate, then bring to room temperature before baking. Add an extra 10-15 minutes to the baking time if cold.

yummy Copycat Ruth’s Chris Potatoes au Gratin Pin it
yummy Copycat Ruth’s Chris Potatoes au Gratin | quickierecipe.com

These Copycat Ruth's Chris Potatoes au Gratin have become my signature side dish. The combination of perfectly cooked potatoes and rich cheese sauce creates something truly memorable that elevates any meal to steakhouse quality.

Frequently Asked Questions

→ Why precook the potatoes in the sauce?
This ensures the potatoes are evenly cooked and infused with flavor before baking.
→ Can I make this ahead?
Yes, assemble ahead and reheat at 350°F until warm throughout.
→ Why use three different cheeses?
Each cheese adds a different flavor and texture - sharp, creamy, and nutty notes.
→ What thickness should I slice the potatoes?
Aim for 1/8 inch thickness for even cooking and proper layering.
→ Can I use different potatoes?
Russets are best for their starch content, which helps thicken the sauce.

Creamy Three Cheese Potato Gratin

A luxurious potato dish featuring thinly sliced potatoes in a rich cream sauce, topped with a blend of three melted cheeses. Perfect for special occasions or whenever you crave the ultimate comfort food.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Meryem

Category: Side Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 Russet potatoes (1.5-1.75 lbs, peeled and sliced ⅛ inch thick)
02 Butter (2 tablespoons, plus extra for greasing)
03 Medium onion (½, minced)
04 Garlic clove (1, minced)

→ Sauce

05 Chicken stock (¾ cup)
06 Heavy cream (1¼ cups)
07 Salt (1¼ teaspoons)
08 Ground black pepper (½ teaspoon)

→ Cheese & Garnish

09 Sharp cheddar cheese (2 cups, shredded)
10 Fontina or Provolone cheese (¾ cup, shredded)
11 Parmesan cheese (¼ cup, shredded)
12 Fresh parsley (1 tablespoon, chopped)

Instructions

Step 01

Heat oven to 425°F (220°C)

Step 02

Melt butter in large skillet, cook onion until soft (5 minutes), then add garlic and seasonings for 30 seconds

Step 03

Add stock and cream, stir in sliced potatoes until well-coated

Step 04

Bring to simmer, cover and cook on medium-low for 15-20 minutes until potatoes are nearly tender

Step 05

Transfer to buttered 8x8-inch dish, top with cheese mixture

Step 06

Cook 10-15 minutes until cheese is golden brown, rest briefly before serving with parsley

Notes

  1. Can be made ahead and reheated at 350°F
  2. Perfect side dish for steak or chicken
  3. Can be made in individual dishes instead of one large dish

Tools You'll Need

  • Large skillet
  • 8x8-inch baking dish
  • Sharp knife for slicing

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cream, multiple cheeses)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~