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Indulgent Triple Cheese Potato Bake

Section: Homemade Casserole Recipes: One-Dish Wonders for Every Occasion

This lavish Triple-Cheese Potato Bake takes your standard potato side to new heights with a thoughtfully mixed cheese blend and velvety cream mixture. The dish starts with onions and garlic gently cooked in butter, forming a tasty foundation for the cream and chicken stock mixture. Finely cut russet potatoes get briefly simmered in this tasty liquid before moving to a baking dish. The whole thing gets topped with a fancy mix of tangy cheddar, smooth fontina or provolone, and rich parmesan, then baked until golden and sizzling. What you'll get is a fancy layered dish with perfectly soft potato slices and a beautifully crisp cheese crust.
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iamcooker.com
Sofia Pitt sofia
Most recent update: Sat, 29 Mar 2025 21:38:26 GMT
Copycat Ruth's Chris Potatoes au Gratin Save
Copycat Ruth's Chris Potatoes au Gratin | iamcooker.com

These Steakhouse-Inspired Potatoes au Gratin turn basic ingredients into a fancy side that matches the renowned restaurant version. When tender spuds mix with a trio of cheeses, you get this creamy, indulgent dish that makes any dinner feel extra special.

I tweaked this recipe many times until I got it just right. The key was getting the layers of flavor spot on and watching how thick the sauce gets. Now my family begs for this dish whenever we have a holiday get-together.

Crucial Ingredient Guide

  • Russet potatoes: Pick ones similar in size
  • Heavy cream: Don't skimp on fat content
  • Chicken stock: Try making your own
  • Fresh garlic: Skip the jar stuff
  • Quality cheeses: Grate them yourself
  • Sweet onion: Gives gentle flavor notes
  • Fresh parsley: Adds nice color pop

Complete Cooking Walkthrough

Potato Preparation:
Give them a good scrub. Take off the skin. Cut into thin, even slices. Soak in cold water. Pat them dry. Work fast so they don't turn brown.
Base Development:
Let butter melt gently. Cook onions till clear. Put garlic in carefully. Add salt and pepper. Keep an eye on the heat.
Sauce Creation:
Pour stock bit by bit. Mix cream in slowly. Keep it barely bubbling. Watch how thick it gets. Taste and season. Don't let it get too hot. Never let it boil.
Potato Cooking:
Drop slices into sauce gently. Make sure they all get coated. Stir without breaking them. Test softness regularly. Keep heat just right. Put a lid on and watch them.
Final Assembly:
Spoon into baking dish. Sprinkle cheese all over. Make sure it's even. Cover the edges well. Watch for browning. Sprinkle fresh herbs on top.
easy Copycat Ruth's Chris Potatoes au Gratin
easy Copycat Ruth's Chris Potatoes au Gratin | iamcooker.com

Whenever I make this dish, people always want to know how I made it. The way the creamy sauce mixes with all three cheeses creates something really amazing that turns any meal into something fancy.

Heat Management

Getting the right temperature matters a lot. If it's too hot, your cream sauce will separate; too cool, and your potatoes won't cook right. I keep mine at just a gentle bubble.

Prepare It Early

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 before baking. Add about 10-15 more minutes of cooking time if it's still cold.

yummy Copycat Ruth's Chris Potatoes au Gratin
yummy Copycat Ruth's Chris Potatoes au Gratin | iamcooker.com

This Steakhouse-Inspired Potatoes au Gratin has become the dish everyone expects me to bring. When those perfectly cooked potatoes meet that rich cheesy sauce, you get something truly unforgettable that makes any dinner taste like you're at a fancy restaurant.

Recipe Q&A

→ Why cook the potatoes in the sauce first?
It makes sure they cook evenly and soak up all the good flavors before going in the oven.
→ Can I fix this earlier and bake later?
Sure, put it all together and pop it in a 350°F oven until it's hot throughout when you're ready.
→ What's the point of using three cheeses?
Each one brings something special - one's sharp, one's melty, and one's got that nutty taste.
→ How thin should I cut my potatoes?
Try for about 1/8 inch so they'll cook right and stack nicely.
→ Can I swap out the potato type?
Stick with russets if you can. Their starch helps make the sauce thick and creamy.

Cheesy Layered Potato Bake

A sumptuous potato creation with paper-thin potato slices swimming in creamy sauce, finished with a trio of melted cheeses. Great for big gatherings or when you're craving something warm and comforting.

Prep Duration
20 min
Cooking Period
35 min
Entire Time Required
55 min
Sofia Pitt: sofia


Difficulty: Moderate

Regional Style: French

Output: 6 Portions

Dietary Attributes: Vegetarian, Gluten-Free

Needed Ingredients

→ Main Components

01 Peeled and thinly sliced russet potatoes (around 1.6 lbs, cut to ⅛ inch thickness)
02 Softened butter (2 tbsp, with extra for greasing pan)
03 Finely chopped medium onion (half)
04 Crushed garlic (1 clove)

→ Liquid Mixture

05 Chicken broth (¾ cup)
06 Rich cream (1¼ cups)
07 Table salt (1¼ teaspoons)
08 Freshly ground pepper (½ teaspoon)

→ Toppings & Finish

09 Grated sharp cheddar (2 cups)
10 Shredded fontina or provolone (¾ cup)
11 Grated parmesan (¼ cup)
12 Chopped fresh parsley leaves (1 tablespoon)

Preparation Steps

Step 01

Warm your oven to 425°F (220°C)

Step 02

In a big skillet, melt your butter and cook chopped onion until soft for about 5 minutes, then toss in garlic and spices for half a minute

Step 03

Pour in broth and cream, then mix potato slices until they're all covered

Step 04

Let it bubble up, then cover and cook on lower heat for 15-20 minutes until potatoes feel almost done when poked

Step 05

Put everything in a greased 8x8-inch dish and sprinkle all the cheese on top

Step 06

Pop in oven for 10-15 minutes until cheese turns golden, let it cool a bit and add parsley before serving

Supplementary Details

  1. You can make this a day ahead and warm it up at 350°F when needed
  2. Goes really well with any grilled meat dish
  3. Try making smaller portions in ramekins instead of one big dish

Necessary Tools

  • Deep frying pan
  • Square baking dish (8x8-inch)
  • Good knife for potato slicing

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.
  • Watch out for dairy products like butter, cream and various cheeses

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.
  • Caloric Value: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Proteins: ~