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!
You will be needing potatoes (obviously), three types of cheese, an onion, garlic, heavy cream, and chicken stock. You’re going to dice that onion and sauté it in some butter until it’s nice and soft before you add a couple of cloves of garlic followed by the stock, cream, and potatoes. Now, the potatoes are not as thin as you usually see with a gratin or scalloped dish, you want them sliced about an eighth of an inch thick so they stand up to simmering in that liquid. Let them bubble away gently until they’re tender and then transfer it all to a baking dish, top it with provolone, cheddar, AND parmesan, and let it bake until it’s all melty and bubbly.
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