Recipe: Ruth's Chris Steakhouse Potatoes au Gratin (2)

RUTH'S CHRIS STEAKHOUSE AU GRATIN POTATOES (copycat)

5 medium potatoes, peeled*
1 1/2 cups heavy cream
1/3 cup milk
1 1/2 tablespoons all-purpose flour
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter, softened
2 cups grated cheddar cheese

Preheat Oven to 400 F.

Wash and cut potatoes into 1/4-inch slices, then cut the slices into chunks.

Mix together cream, milk, flour, garlic, salt and white pepper by hand until combined.

Coat inside of a large baking pan with softened butter. Arrange 1/3 of the potatoes in dish and top with some of the cream mixture. Repeat this 2 more times ending with cream mixture on top.

Cover the potatoes and bake for 20 minutes. Then uncover and cook an additional 40 minutes. Sprinkle with grated cheese and bake 5-10 minutes more until cheese is bubbly and lightly browned.

*If you like your au gratin potatoes to have more sauce, you can decrease the number of potatoes you start with.

Servings: 6
Source: snofunnin

Editor's note (another version):

RUTH CHRIS STEAKHOUSE POTATOES AU GRATIN (copycat)

5 medium russet potatoes, peeled
1 cup heavy cream
1/2 cup milk
1 1/2 Tbsp flour
1 large clove garlic, pressed
1/4 tsp salt
1/8 tsp fresh black pepper
1 Tbsp butter softened
1 1/2 cups grated cheddar cheese
1 tsp. finely chopped parsley

Preheat oven to 400 degrees.

Cut the potatoes into 1/4 inch slices, then quarter each of those slices.

Beat together the cream, milk, flour, garlic, salt, and pepper by hand just till well combined.

Coat the inside of a large baking dish with the softened butter. Arrange the potatoes in the dish and pour the cream mixture over the potatoes.

Cover and bake for 20 minutes. Uncover and bake another 40 minutes or until the potatoes are starting to brown on the top.

Sprinkle grated cheese over the top and continue to bake for another 5-10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.

Sprinkle parsley on top and serve.