Copycat Ruth's Chris Potatoes au Gratin (Print Version)
# Ingredients:
→ For the Potatoes
01 -
2 tablespoons butter, plus extra for greasing
02 -
1/2 medium onion, minced
03 -
1 clove garlic, minced
04 -
1.25 teaspoons salt
05 -
1/2 teaspoon ground black pepper
06 -
3/4 cup chicken stock
07 -
1.25 cups heavy cream
08 -
1.5-1.75 lbs russet potatoes, peeled and thinly sliced
→ For the Cheese
09 -
2 cups sharp cheddar cheese, shredded
10 -
3/4 cup Fontina or Provolone cheese, shredded
11 -
1/4 cup Parmesan cheese, shredded
→ Garnish
12 -
1 tablespoon parsley, chopped
# Instructions:
01 -
Preheat oven to 425°F. Grease 8x8-inch baking dish or ramekins with butter.
02 -
Sauté onion in butter until soft, about 5 minutes. Add garlic, salt, and pepper, cook 30 seconds.
03 -
Add stock, cream, and sliced potatoes. Simmer covered 15-20 minutes until nearly tender, stirring occasionally.
04 -
Transfer potato mixture to baking dish. Top with mixed shredded cheeses.
05 -
Bake 10-15 minutes until cheese is melted and golden. Let rest before serving, garnish with parsley.
# Notes:
01 -
Can be made in individual ramekins
02 -
Slice potatoes thinly for even cooking
03 -
Let rest before serving to thicken sauce