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Ruth’s Chris Steakhouse Potatoes Au Gratin

From Dr. Craig Bremseth

If you’ve ever been to Ruth’s Chris Steakhouse, then you probably remember two things – the steaks and the potatoes au gratin. That cheesy potato goodness is one of Dr. Craig Bremseth’s favorite side-dishes, and he makes it regularly thanks to a recipe for the dish that he came across. It works well with a steak, porkchop or chicken breast. Or heck, just have a dish of the potatoes au gratin! Enjoy!

Ingredients

  • 3 to 4 medium russet potatoes, peeled
  • 1 cup heavy cream
  • ½ cup milk
  • 1½ tablespoons flour
  • 1 large clove garlic, pressed
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon butter, softened
  • 1½ cups grated Cheddar cheese
  • 1 teaspoon finely chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut the potatoes into slightly smaller than 1/2-inch cubes.
  3. Beat together the cream, milk, flour, garlic, salt and pepper by hand just until well combined.
  4. Coat the inside of a large baking dish with the softened butter.
  5. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times.
  6. Cover the potatoes and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on top.
  7. 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.
  8. Sprinkle the parsley on top and serve.

SOURCE: Ruth’s Chris Steakhouse

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