How to Make Copycat Ruth’s Chris Potatoes au Gratin

Ingredients

2 tablespoons butter, plus additional butter for greasing the casserole dish

1/2 medium onion, minced

1 garlic clove, minced

1 1/4 teaspoons salt

1/2 teaspoon ground black pepper

3/4 cup chicken stock

1 1/4 cups heavy cream (add a little more if needed)

1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick

3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, mixed together

About 1 tablespoon chopped parsley for garnish

Instructions

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