Description
A creamy and cheesy potato dish that captures the essence of Ruth’s Chris classic right in your kitchen.
Ingredients
- 2 tbsp butter (plus extra for greasing the dish)
- 1/2 medium onion (minced)
- 1 clove garlic (minced)
- 1.25 tsp salt (for seasoning)
- 1/2 tsp ground black pepper (for seasoning)
- 3/4 cup chicken stock (for sauce)
- 1.25 cups heavy cream (for creamy texture)
- 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft. Stir in the garlic, salt, and pepper, cooking for an additional 30 seconds.
- Pour in the chicken stock and heavy cream, stirring to combine.
- Layer in the thinly sliced potatoes, ensuring they are coated in the sauce.
- Bring the mixture to a simmer, cover, and reduce heat to medium-low, cooking until the potatoes are nearly tender, about 15-20 minutes.
- Butter an 8×8-inch baking dish or five to six small individual dishes.
- Transfer the creamy potatoes and sauce to the prepared baking dish and top with the cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown.
- Allow the dish to rest for a few minutes before serving and sprinkle with chopped parsley for garnish.
Notes
For best results, use a mandoline for slicing and consider pre-soaking potatoes to remove excess starch. You can customize the cheese blend to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American