Ruth’s Chris Potatoes au Gratin Copycat
Are you ready to indulge in a rich and creamy potato dish that will leave your taste buds begging for more? Look no further than this Ruth's Chris Potatoes au Gratin Copycat recipe.
Ingredients
- 2 tablespoons butter and additional butter casserole dish
- 1/2 medium onion minced
- 1 garlic clove minced
- 1 1/4 teaspoon Salt
- 1/2 teaspoon ground pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy Cream; add more if potatoes aren't covered.
- 1 1/2 - 1 3/4 - About 5 - 6 Medium) russet potatoes peeled. Slice 1/8 inch thick (thickness standard food processor slicing disk).
- 3 cups finely shredded cheese total: 2 cups Cheddar 8oz, 3/4 cup (3 ounces), Fontina, or Provolone and 1/4 cup (1 ounce), Parmesan.
- 1 teaspoon chopped parsley as garnish
Instructions
- Preheat oven to 425° F
- Heat the butter and add the onion to the pan. Cook until the onion is softened and translucent. Cook for 30 seconds. Add the garlic, salt and pepper. Bring to a simmer the stock, cream, potatoes, and reduce heat. Reduce heat to medium-low, cover, and simmer the potatoes gently for 15 to 20 minutes. Season to taste. Gently stir.
- Transfer the mixture to an 8x8'' baking dish or similar size, or to five to six individual casseroles. Bake the casserole in the oven for 10 to 15 minutes (or less for individual casseroles). Let cool for a few minutes before serving. Sprinkle with chopped parsley.
- This is a creamy dish that our family loves, even though it is simple. It has cream, potatoes, cheese, cream, and a small amount of onion, garlic, and a bit of chicken stock to add flavor. You can taste the sauce before adding it to the casserole. Season the dish with salt and pepper. If you prefer a more flavorful dish, increase the amount of onion and garlic.
