Copycat Ruth Chris Steakhouse Potatoes au Gratin
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons butter, plus more for greasing
  • 2 cups shredded cheddar
  • ¾ cup shredded provolone
  • ¼ cup grated Parmesan
  • 1 ½ pounds Russet potatoes
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 1 ¼ cup heavy cream
  • ¾ cup chicken or vegetable stock
  • 1 tablespoon chopped parsley for garnish
Directions
  1. Grease an 8x8-inch baking dish with butter. Alternatively you can use a 9-inch round dish or 4 individual baking dishes. Set aside.
  2. Toss the cheddar, provolone, and Parmesan in a mixing bowl to combine evenly. Set aside.
  3. Peel the potatoes and slice them into ⅛ inch rounds. Set aside.
  4. Heat the butter in a large skillet on medium until melted.
  5. Add the onion and saute until translucent, about 5-6 minutes.
  6. Add the garlic, salt, and black pepper and saute for another 30 seconds to 1 minute until fragrant.
  7. Pour the cream and stock into the skillet and stir to mix.
  8. Place the potatoes in the skillet and mix carefully to coat them in the liquid.
  9. Bring the liquid to a simmer, cover the skillet, reduce the heat to low, and let simmer gently for 15-20 minutes until the potatoes are just tender enough to pierce with a fork but not soft enough to break. Do not let the liquid boil.
  10. Meanwhile, preheat the oven to 425 F.
  11. Transfer the mixture to the baking dish and evenly distribute the 3 cheeses on top.
  12. Bake for 10-15 minutes until the cheese is bubbly and lightly browned and then garnish with parsley.
  13. Let cool for about 10 minutes and serve.