ruth’s chris potatoes au gratin
This is kind of a mash up of several recipes. I learned to cook the potatoes in cream first when making scalloped potatoes. After tasting Ruth’s Chris potatoes in seemed like my scalloped potatoes with cheese on top.
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yield
6 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For ruth’s chris potatoes au gratin
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1 lbpotatoes sliced 1/4 inch
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1 1/2 ccream, approximate
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1/2 cdiced onion
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1/2 tspgarlic salt
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salt and pepper
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1 1/2 to 2 cgrated cheese of choice
How To Make ruth’s chris potatoes au gratin
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1Notes to make life easier - If I don’t want to chop onion I use dehydrated onion flakes. To avoid a messy baking dish, line it with parchment paper first.
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2Note - Do not put potatoes in water after slicing, you need the starch.
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3Place potatoes, onions and garlic salt in 2 qt pan. Add enough cream to cover, how much you need will depend on pan used.
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4Bring to simmer and simmer until just getting tender, about 15-20 minutes. Do not cover, you want to cook off some of the liquid. Do not bring to full boil or you will break the sauce. While cooking preheat oven to 350 degrees. Taste the potatoes and add salt and pepper as needed.
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5Pour potatoes into a shallow baking dish. I use a 9 inch deep dish pie pan for lots of surface. Top with a generous amount of grated cheese.
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6Bake at 350 for 20 minutes. Cheese should be melted and potatoes tender.
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