Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Ruth’s Chris steak is the best! But what I most look forward to is their side dishes. My favorite is the Potato Au Gratin. It’s a delicious, very indulgent cheesy, and creamy side. This homemade version is as great as the original. I am thrilled that I can easily throw my favorite side at home without any fuss!
INGREDIENTS :
- 1 1/2 pounds russet potatoes, peeled and sliced 1/8” thick
- 1/2 white onion, minced
- 2 garlic cloves, minced
- 1/2 c. chicken stock
- 1 1/4 c. heavy cream, plus more if needed
- 2 c. cheddar cheese, grated
- 1/2 c. Parmesan cheese, grated
- 3/4 c. provolone cheese, grated
- Fresh parsley, chopped, for garnish
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp butter, plus more for greasing the baking dish
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using butter, grease an 8 x 8-inch baking dish.
Step 2: Melt the butter in a large pot over medium heat. Once the butter has melted, add the onion to the pot and cook for about 5 minutes or until tender and translucent. Next, add the garlic and season with salt and pepper. Continue to cook for another 30 seconds.
Step 3: To the pot, add the stock, cream, and potatoes. Stir well and bring to a low simmer. Do not boil. Put the lid on and adjust the heat to medium-low. Cook for about 15 to 20 minutes or until the potatoes are tender. As needed, adjust the seasoning.
Step 4: Into the prepared baking dish, transfer the mixture, and top with cheese. Place in the preheated oven and bake for about 10 to 15 minutes or until bubbly and the cheese has melted.
Step 5: Remove from the oven when done and serve the Potatoes Au Gratin right away. If desired, garnish with parsley. Enjoy!
