Total Time: 45 mins | Yield: 4 to 6
Thank goodness to this Au Gratin copycat, I get to enjoy my favourite anytime! This pairs so well with steak. Serve this for an easy special dinner or date night with your favourite bottle of wine.
Ingredients
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2 tbsp butter (plus additional to grease a casserole dish)
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 tsp salt
1/2 tsp ground black pepper
3/4 c. chicken stock
1 1/4 c. heavy cream; add a little more if it doesn’t cover potatoes
1 1/2 to 1 3/4 lbs (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8” thick (thickness of standard food processor slicing disc)
3 c. total finely shredded cheese: 2 c. Cheddar (8 oz.), and 3/4’s c. (3 oz.) of either Fontina or Provolone along with 1/4 c. (1 oz.) Parmesan, mixed
about 1 tbsp chopped parsley for garnish
How to make Ruth’s Chris Potatoes Au Gratin Copycat
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On medium heat, melt the butter. Add the onion to the melted butter and saute until soft and transparent. Then, add the garlic, salt, and pepper. Continue to cook for additional 30 seconds. Pour in the stock and cream, then add the potatoes. Bring the mixture to a simmer (make sure not to boil). Put the lid on and adjust the heat to medium-low. Gently simmer for approximately 15 to 20 minutes until the potatoes are almost tender when pierced using a knife. Adjust the seasoning based on your preference and gently stir.
Step 3: To a greased 8 x 8-inch or equivalent sized baking dish (you can also use about five to six separate casseroles), transfer the mixture and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes or until the sauce is bubbly and the cheese has melted. If using individual casseroles, bake a little less. Remove from the oven when done and allow the casseroles to cool for a couple of minutes before serving. Enjoy garnished with some chopped parsley.
Note:
If you desire, you can taste the mixture before transferring it to the casserole. Make sure to appropriately season with salt and pepper. For more flavour, feel free to add extra onion and/or garlic to taste.
Ingredients
- 2 tbsp butter (plus additional to grease a casserole dish)
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 3/4 c. chicken stock
- 1 1/4 c. heavy cream; add a little more if it doesn’t cover potatoes
- 1 1/2 to 1 3/4 lbs (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8” thick (thickness of standard food processor slicing disc)
- 3 c. total finely shredded cheese: 2 c. Cheddar (8 oz.), and 3/4’s c. (3 oz.) of either Fontina or Provolone along with 1/4 c. (1 oz.) Parmesan, mixed
- about 1 tbsp chopped parsley for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: On medium heat, melt the butter. Add the onion to the melted butter and saute until soft and transparent. Then, add the garlic, salt, and pepper. Continue to cook for additional 30 seconds. Pour in the stock and cream, then add the potatoes. Bring the mixture to a simmer (make sure not to boil). Put the lid on and adjust the heat to medium-low. Gently simmer for approximately 15 to 20 minutes until the potatoes are almost tender when pierced using a knife. Adjust the seasoning based on your preference and gently stir.
Step 3: To a greased 8 x 8-inch or equivalent sized baking dish (you can also use about five to six separate casseroles), transfer the mixture and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes or until the sauce is bubbly and the cheese has melted. If using individual casseroles, bake a little less. Remove from the oven when done and allow the casseroles to cool for a couple of minutes before serving. Enjoy garnished with some chopped parsley.
Notes
If you desire, you can taste the mixture before transferring it to the casserole. Make sure to appropriately season with salt and pepper. For more flavour, feel free to add extra onion and/or garlic to taste.
