Description
A luxurious and creamy potato side dish inspired by Ruth's Chris Steakhouse, featuring thinly sliced russet potatoes simmered in cream and chicken stock, layered with cheddar, provolone, and Parmesan cheeses, then baked until golden and bubbly.
Ingredients
- 2 tablespoons butter, plus more for greasing the 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
Instructions
- Preheat the oven to 425°F (220°C) and grease an 8x8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add the minced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for 30 seconds more.
- Stir in the chicken stock, heavy cream, and sliced potatoes. Bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until the potatoes are tender, about 15-20 minutes. Adjust seasoning as needed.
- Transfer the mixture to the prepared baking dish. Top with the grated cheddar, provolone, and Parmesan cheeses.
- Bake until bubbly and the cheese has melted, about 10-15 minutes.
- Garnish with chopped parsley before serving.
Notes
- Use a mandoline for even potato slices.
- Vegetable stock can be used for a vegetarian version.
- Half-and-half can replace heavy cream for a lighter dish.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven to maintain texture.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 115mg