Ruths Chris Steakhouse Potatoes Au Gratin Copycat Food

RUTH'S CHRIS STEAKHOUSE POTATOES AU GRATIN COPYCAT RECIPE

Ruth's Chris Steakhouse Potatoes Au Gratin Copycat Recipe image

Provided by Rob

Categories Sides

Number Of Ingredients 9

Ingredients

4 medium russet potatoes
1/2 cup milk
1 cup heavy cream
1 1/2 tsp all purpose flour
1 large garlic clove (minced)
1/4 tsp salt
1/8 tsp pepper
1 tbsp butter (softened)
1 1/2 cups cheddar cheese

Steps:

Cut potatoes into 1/4 inch slices, then quarter each of those. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.Coat the inside of a large baking dish with softened butter. Arrange 1/4 of the potatoes on the bottom of the dish; pour some of the cream mixture over the potatoes. Repeat this layering step 3 more times.Cover the potatoes and bake in a preheated 400º oven for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.

RUTH'S CHRIS POTATOES AU GRATIN (COPYCAT RECIPE) RECIPE

Ruth's Chris Potatoes au Gratin (Copycat Recipe) Recipe image

Provided by ctaubenheim

Number Of Ingredients 12

Ingredients

2 Tbsp butter plus additional to butter casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 tsp salt (less if you like)
1/2 tsp ground black pepper
3/4 cup chicken stock
1 1/4 cup heavy cream; add a little more if it doesn't cover potatoes
1 1/2 lbs (about 5 medium) russet potatoes, peeled & sliced 1/8 inch thick (thickness of standard
processor slicing disc)
3 cups finely shredded cheese; 2 cups cheddar (8oz), and 3/4's cup (3oz) of either fontina or
provolone along with 1/4 cup (1oz) parmesan, mixed together
About 1 Tbsp chopped parsley for garnish

Steps:

Preheat oven to 425. Melt the butter, and saute the onion over medium heat until soft and translucent. Add the garlic, salt and pepper and cook for about 30 seconds. Add the potatoes, stock, and cream and bring to a good simmer. Cover, reduce heat to medium low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Transfer the mixture to a buttered 8x8 or equivalent sized baking dish (or about 5 to 6 individual casseroles). Top with the cheese and bake in the preheated oven for about 15 minutes for the casserole (a little less for individual casseroles) or until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

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