Ruth's Chris Potatoes Au Gratin
A creamy and cheesy potato dish inspired by Ruth's Chris Steak House, perfect for any occasion.
Equipment
- 8x8-inch baking dish For baking the potatoes au gratin.
Ingredients
Main Ingredients
- 2 tablespoons butter plus extra for greasing
- 0.5 cup white onion minced
- 2 cloves garlic minced
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper freshly ground
- 0.5 cup chicken stock
- 1.25 cups heavy cream plus more if needed
- 1.5 pounds russet potatoes peeled and sliced 1/8-inch thick
- 2 cups cheddar cheese grated
- 0.75 cup provolone cheese grated
- 0.5 cup Parmesan cheese grated
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and grease an 8x8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add the minced onion and cook until soft and translucent, around 5 minutes.
- Add the minced garlic, season with salt and pepper, and cook for an additional 30 seconds.
- Stir in the chicken stock, heavy cream, and sliced potatoes. Bring the mixture to a low simmer without boiling. Cover and reduce the heat to medium-low. Let it cook until the potatoes are tender, approximately 15-20 minutes.
- Transfer the potato mixture to the prepared baking dish. Top it with the grated cheddar, provolone, and Parmesan cheeses. Bake until bubbly and the cheese has melted, for about 10-15 minutes.
- Serve the dish garnished with chopped parsley for a fresh finish. Enjoy your delicious cheesy scalloped potatoes!
Notes
For a crispy cheese topping, broil the dish for an additional 2-3 minutes after baking.