Ruth’s Chris Potatoes au Gratin Copycat

Ingredients

• 2 tablespoons butter plus additional to butter casserole dish
• 1/2 medium onion, minced
• 1 garlic clove, minced
• 1 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup chicken stock
• 1 1/4 cups heavy cream; add a little more if it doesn’t cover potatoes
• 1 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick (thickness of standard food processor slicing disc)
• 3 cups finely shredded cheese: 2 cups Cheddar (8 ounces), and  3/4’s cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
• about 1 tablespoon chopped parsley for garnish

Directions

1. Preheat oven to 425 degrees.
2. Melt the butter, and sauté the onion over medium heat until soft and translucent. 
3. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the potatoes, stock, and cream and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

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