RUTH'S CHRIS POTATOES AU GRATIN COPYCAT #EASYRECIPES #POTATOES
I don't think about you, however eating at steakhouses isn't my wheelhouse. So when I go to one, I read every last trace of the menu and struggle with simply the correct decision of steak and sides to amplify my experience! (And afterward I abhor it in the event that another person orders something that looks superior to anything what I have, lol!) And while I appreciate the steak, what makes it for me is the au gratin potatoes. My little girl takes after me since she was out for an extraordinary supper with her sweetie, and what Jess raved about the following day wasn't the steak, it was Ruth's Chris Potatoes au Gratin.
I would not like to rehash the wheel with regards to copycat plans, so I began with an old formula dependent on one by the renowned Todd Wilbur and it was a stellar potatoes au gratin, yet it wasn't Ruth's Chris Potatoes au Gratin, and it didn't have the three cheddar combo portrayed on the Ruth's Chris menu. In the event that you take a gander at the photographs on Yelp or Trip Advisor, underneath, you can perceive what you have is an exceptionally rich, smooth scalloped potato dish beat with a liberal measure of cheddar! Like a ton of cheddar!
Since I've been tossing the terms around, the contrast between Scalloped Potatoes and au Gratin potatoes, is that Scalloped Potatoes are cooked with a velvety sauce, and generally doesn't have cheddar, and Potatoes au Gratin are potatoes that are done with cheddar on the top. So the Ruth's Chris Potatoes au Gratin is a cross breed – a blend of the two dishes.
Ingredients:
- 2 tablespoons butter plus additional to butter casserole dish
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream; add a little more if it doesn’t cover potatoes
- 1 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)
- 3 cups finely shredded cheese: 2 cups Cheddar (8 ounces), and 3/4’s cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
- about 1 tablespoon chopped parsley for garnish
Directions:
- Preheat oven to 425 degrees.
- Melt the butter, and sauté 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 (not a boil) 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. Taste and adjust seasoning to your taste. Gently stir.
- Transfer the mixture to a buttered 8 x 8? or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.
Note:
- Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. Be sure to adequately season with salt and pepper, and if you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.
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