Ruths Chris Potatoes Au Gratin Recipes

RUTH'S CHRIS STEAKHOUSE POTATOES AU GRATIN COPYCAT RECIPE

Ruth's Chris Steakhouse Potatoes Au Gratin Copycat Recipe image

Provided by Rob

Categories Sides

Number Of Ingredients 9

Ingredients

4 medium russet potatoes
1/2 cup milk
1 cup heavy cream
1 1/2 tsp all purpose flour
1 large garlic clove (minced)
1/4 tsp salt
1/8 tsp pepper
1 tbsp butter (softened)
1 1/2 cups cheddar cheese

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

Classic Potato Gratin image

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

Provided by Claire Saffitz

Categories Bon Appétit Potato Casserole/Gratin Side Thanksgiving Kid-Friendly Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 12 servings

Number Of Ingredients 10

Ingredients

5 garlic cloves, divided
1 tablespoon unsalted butter, room temperature
2 medium shallots, quartered through root ends
2 1/2 cups heavy cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme leaves, plus more
4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
3 ounces Gruyere, finely grated
1 ounce Parmesan, finely grated

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

Ruth's Chris Potatoes au Gratin (Copycat Recipe) Recipe image

Provided by ctaubenheim

Number Of Ingredients 12

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

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.

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Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) 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. Taste and adjust seasoning to your taste. Gently stir.
Transfer the mixture to a buttered 8 x 8″ or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.
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