Homey, humble, and so cheesy.
Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at. Their steak is incredible – don’t get me wrong – but I look forward to their sides just as much and particularly their potato gratin. It’s indulgent stuff, creamy and cheesy as all get-out, and that’s precisely why you want to be able to make it at home to serve to all of your favorite people. Here it is in all its rich and cheesy glory and good news – it’s so easy to recreate in your own kitchen!
10m prep time
25m cook time
2 tablespoons butter, plus more for greasing baking dish
1/2 white onion, minced
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock
1 1/4 cups heavy cream, plus more if needed
1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
2 cups cheddar cheese, grated
3/4 cup provolone cheese, grated
1/2 cup Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Preheat oven to 425°F and grease an 8×8-inch baking dish with butter.
In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more.
Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes.
Serve garnished with parsley, if desired. Enjoy!