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Ruth's Chris Potatoes au Gratin Copycat


INGRÉDIÉNTS:
  • 2 tabléspoons buttér plus additional to buttér cassérolé dish
  • 1/2 médium onion, mincéd
  • 1 garlic clové, mincéd
  • 1 1/4 téaspoon salt
  • 1/2 téaspoon ground black péppér
  • 3/4 cup chickén stock
  • 1 1/4 cup héavy créam; add a littlé moré if it doésn’t covér potatoés
  • 1 1/2 pounds (about 5 médium) russét potatoés, pééléd and slicéd 1/8 inch thick (thicknéss of standard food procéssor slicing disc)
  • 3 cups finély shréddéd chéésé: 2 cups Chéddar (8 ouncés), and  3/4’s cup (3 ouncés) of éithér Fontina or Provoloné along with 1/4 cup (1 ouncé) Parmésan, mixéd togéthér
  • about 1 tabléspoon choppéd parsléy for garnish

DIRÉCTIONS:
  1. Préhéat ovén to 425 dégréés.
  2. Mélt thé buttér, and sauté thé onion ovér médium héat until soft and translucént. Add thé garlic, salt, and péppér and cook for about 30 séconds. Add thé potatoés, stock, and créam and bring to a good (not a boil) simmér. Covér, réducé héat to médium-low and simmér géntly until thé potatoés aré néarly téndér whén piércéd with a knifé, about 15 to 20 minutés. Tasté and adjust séasoning to your tasté. Géntly stir.
  3. .................
  4. .................



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