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Picture the most luxurious potato dish you've ever encountered - now imagine creating that same steakhouse indulgence in your own kitchen. This copycat version of Ruth's Chris legendary potatoes au gratin transforms humble russet potatoes into something extraordinary through the magic of perfectly layered, paper-thin potato slices bathed in a velvety cream sauce that's been infused with sweet onion and garlic. As it bakes, three carefully selected cheeses melt into every crevice, creating a golden brown crust that gives way to reveal tender, creamy layers beneath. The aroma alone will transport you to your favorite steakhouse, but the first bite confirms you've recreated something truly special.
My journey to perfect this recipe began after a memorable anniversary dinner at Ruth's Chris. The way the potatoes melted in my mouth haunted me until I finally captured that same silky texture at home. Now, my version has become the most requested side dish at family gatherings, with relatives claiming it surpasses the original.
Perfect Your Ingredients
- Russet potatoes: Must be fresh and firm, free from any green spots or sprouting eyes for the cleanest flavor
- Heavy cream: Should be full fat (36% or higher) to achieve the proper richness and sauce consistency
- Sharp cheddar: Brings tanginess and depth, choose aged varieties for more complex flavor notes
- Fontina cheese: Offers subtle nuttiness and superior melting qualities, while provolone provides a suitable alternative with its own distinct character
- Fresh garlic cloves: Should be firm and aromatic, never dried out or sprouting
- Quality chicken stock: Adds depth that water simply cannot match
Creating Your Masterpiece
- Prepare The Foundation:
- Begin by carefully washing and peeling your russet potatoes, keeping them submerged in cold water to prevent oxidation. Set up your mandoline with the blade adjusted to exactly 1/8 inch thickness. This precise measurement ensures even cooking throughout all layers. Test slice one potato end to verify thickness before proceeding with the entire batch. Keep sliced potatoes in cold water until ready to use, then dry thoroughly with clean kitchen towels.
- Craft The Perfect Sauce:
- Start with a heavy-bottomed pan that heats evenly to prevent scorching. Melt your butter slowly until it begins to foam but doesn't brown, indicating the ideal temperature for sautéing. Add finely minced onions, stirring constantly until they become translucent and release their natural sweetness. Introduce minced garlic at precisely the right moment to prevent burning while extracting maximum flavor. The addition of warm chicken stock and cream should be gradual, allowing each liquid to incorporate fully while maintaining a consistent temperature throughout.
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Through countless attempts at perfecting this dish, I've discovered that bringing the cream mixture to just below a simmer, rather than boiling, prevents the sauce from breaking and creates that signature Ruth's Chris silky texture.
Perfecting The Assembly
Transfer your pre cooked potato and cream mixture into a buttered baking dish with deliberate care, ensuring even distribution. Each layer should be precisely placed, with potato slices slightly overlapping like fallen dominoes. The cheese topping requires strategic application - start with the sharp cheddar, followed by fontina's mellower notes, and finish with a snow-like dusting of aged parmesan that will create the perfect golden crust.
Temperature Mastery
Your oven should be thoroughly preheated to ensure immediate, even heat distribution. Position the rack in the middle of the oven where heat circulation is optimal. Watch for the tell-tale signs of perfect doneness: bubbling around the edges, a golden brown surface, and slight pulling away from the dish sides.
Advanced Techniques
Monitor the browning process carefully during the final minutes of baking. If the top begins to brown too quickly, tent with foil to protect the cheese while allowing the potatoes to finish cooking. Let the dish rest for a full ten minutes after removing from the oven, allowing the sauce to reach the perfect consistency for serving.
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Having prepared this dish hundreds of times, I've learned that patience is the key to achieving that legendary Ruth's Chris texture. The time invested in properly slicing potatoes, gradually heating the cream mixture, and allowing the dish to rest after baking transforms good potatoes au gratin into an unforgettable steakhouse experience that creates lasting memories around your table.
Frequently Asked Questions
- → What potatoes work best for au gratin?
- Russet potatoes are ideal because their starch helps thicken the cream sauce and they hold their shape when cooked.
- → Can I make this ahead of time?
- Assemble up to 24 hours ahead, cover and refrigerate. Let come to room temperature before baking.
- → Why pre-cook the potatoes in cream?
- Simmering in cream ensures the potatoes cook evenly and helps create a thick, rich sauce.
- → Can I use different cheeses?
- Yes, try Gruyere, Swiss, or Provolone - just keep a mix of sharp and mild cheeses.
- → How thin should I slice the potatoes?
- About 1/8 inch thick - use a sharp knife or mandoline for even slices that will cook uniformly.