Ruth's Chris Potatoes au Gratin (Copycat Recipe)

By ctaubenheim

Ingredients

• 2 Tbsp butter plus additional to butter casserole dish
• 1/2 medium onion, minced
• 1 garlic clove, minced
• 1 1/4 tsp salt (less if you like)
• 1/2 tsp ground black pepper
• 3/4 cup chicken stock
• 1 1/4 cup heavy cream; add a little more if it doesn't cover potatoes
• 1 1/2 lbs (about 5 medium) russet potatoes, peeled & sliced 1/8 inch thick (thickness of standard
• processor slicing disc)
• 3 cups finely shredded cheese; 2 cups cheddar (8oz), and 3/4's cup (3oz) of either fontina or
• provolone along with 1/4 cup (1oz) parmesan, mixed together
• About 1 Tbsp chopped parsley for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 425.
Melt the butter, and saute 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 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.

Transfer the mixture to a buttered 8x8 or equivalent sized baking dish (or about 5 to 6 individual casseroles). Top with the cheese and bake in the preheated oven for about 15 minutes for the casserole (a little less for individual casseroles) or until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.