Cheesy Copycat Ruth’s Chris Potatoes Au Gratin
Ingredients:
- 1/2 white onion minced
- 2 garlic cloves minced
- 2 tbsp butter plus more for greasing the baking dish
- 1/2 c. chicken stock
- 1/4 c. heavy cream plus more if needed
- 1/2 pounds russet potatoes peeled and sliced 1/8-inch thick
- 3/4 c. provolone cheese grated
- 1/2 c. Parmesan cheese grated
- 2 c. cheddar cheese grated
- Fresh parsley chopped, for garnish
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions:
-
- Set the oven to 425 degrees F. Grease an 8 × 8-inch baking dish with butter.
- Add the butter in a large saucepan and let the butter melt over medium heat.
- Add the onion to the melted butter and cook for about 5 minutes, or until soft.
- Cook for an additional 30 seconds after incorporating the garlic.
- Season with salt and pepper to taste.
- Add the stock, cream, and potatoes.
- Stir well and bring to a low simmer. DO NOT BOIL. Set the heat to medium-low and secure the lid.
- Cook for 15 to 20 minutes more or until the potatoes are tender. As needed, adjust the seasonings.
- Transfer the mixture to the prepared baking dish and top with the cheese.
- Bake for about 10 to 15 minutes at 425 degrees F until the cheese is bubbly and has melted.
- Before serving, garnish with optional parsley.
