Ruths Chris Potatoes Au Gratin Recipes

RUTH'S CHRIS STEAKHOUSE POTATOES AU GRATIN COPYCAT RECIPE

Steps:

• Cut potatoes into 1/4 inch slices, then quarter each of those. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.Coat the inside of a large baking dish with softened butter. Arrange 1/4 of the potatoes on the bottom of the dish; pour some of the cream mixture over the potatoes. Repeat this layering step 3 more times.Cover the potatoes and bake in a preheated 400º oven for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.

CLASSIC POTATO GRATIN

Steps:

• Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
• Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60-75 minutes. Let cool.
• Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5-10 minutes. Serve topped with more thyme leaves.
• Do ahead
• Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.

RUTH'S CHRIS POTATOES AU GRATIN (COPYCAT RECIPE) RECIPE

Steps:

• 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.