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This is the sinfully rich potato dish that I only make it once a year at Christmas and is listed as part of the Abry Christmas menu on another post. It is inspired by the potato au gratin side served at the steak house. I found this recipe in Todd Wilbur's Top Secret Restaurant Recipes®. On the menu at Ruth's Chris® this dish is described as "in cream sauce, topped with melted sharp cheddar." The recipe states that it serves 4 to 6, but I have leftovers from a family dinner. And it tastes great reheated. This is a traditional, classic recipe for potatoes au gratin. There are many ways to order potatoes from the Ruth's Chris® menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, but the au gratin is my family's favorite.
As I have in other posts, I will highlight this steak house for those of you not familiar with the Ruth's Chris® brand. There are over 130 restaurants globally.
"On February 5, 1927 Ruth Ann Udstad is born in New Orleans. The same day Chris Matulich opens Chris Steak House on the corner of Broad and Ursuline. From our humble beginnings on Broad Street in New Orleans to our current position as the world's largest fine dining company, Ruth's Chris Steak House has come quite a long way in its first four decades. In 2010, we celebrated our 45th anniversary, and we consider it a celebration of the life of a woman who broke the mold--our founder, Ruth Fertel." The website used to share four of its famous recipes: Ruth's Bread Pudding, Creamed Spinach, Barbecued Shrimp, and Sweet Potato Casserole but alas no more.
Eli on Christmas morning
RUTH'S CHRIS-INSPIRED POTATOES AU GRATIN
Ingredients:
4 medium russet potatoes, peeled
1 cup heavy cream
½ cup milk
1½ T's flour
1 large garlic clove, pressed
¼ tsp. of salt
1/8 tsp. of pepper
1 T of butter, softened
1½ cups of grated Cheddar cheese
2 tsp. of finely chopped fresh parsley
Directions:
Preheat ove to 400º F. Cut the potatoes into ¼-inch slices, and then quarter each slice again. Beat together the cream, milk, flour, garlic, salt, and pepper by hand until just well-combined. Coat the inside of a large baking dish with the softened butter. Be sure to use a casserole dish with a lid. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times. Be sure to use a large enough baking dish to ensure the cream mixture is not too near the top as it will spill during baking. Cover the potatoes and bake for 20 minutes. Uncover, and bake another 40 minutes or until the potatoes are beginning to brown on top. Sprinkle the grated cheddar cheese over the top of the potatoes and continue to bake for an additional 5 to 10 minutes until the cheese is melted, slightly browned, and the potatoes are tender. Sprinkle parsely on top before serving.
This is the sinfully rich potato dish that I only make it once a year at Christmas and is listed as part of the Abry Christmas menu on another post. It is inspired by the potato au gratin side served at the steak house. I found this recipe in Todd Wilbur's Top Secret Restaurant Recipes®. On the menu at Ruth's Chris® this dish is described as "in cream sauce, topped with melted sharp cheddar." The recipe states that it serves 4 to 6, but I have leftovers from a family dinner. And it tastes great reheated. This is a traditional, classic recipe for potatoes au gratin. There are many ways to order potatoes from the Ruth's Chris® menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, but the au gratin is my family's favorite.
As I have in other posts, I will highlight this steak house for those of you not familiar with the Ruth's Chris® brand. There are over 130 restaurants globally.
"On February 5, 1927 Ruth Ann Udstad is born in New Orleans. The same day Chris Matulich opens Chris Steak House on the corner of Broad and Ursuline. From our humble beginnings on Broad Street in New Orleans to our current position as the world's largest fine dining company, Ruth's Chris Steak House has come quite a long way in its first four decades. In 2010, we celebrated our 45th anniversary, and we consider it a celebration of the life of a woman who broke the mold--our founder, Ruth Fertel." The website used to share four of its famous recipes: Ruth's Bread Pudding, Creamed Spinach, Barbecued Shrimp, and Sweet Potato Casserole but alas no more.
Eli on Christmas morning
RUTH'S CHRIS-INSPIRED POTATOES AU GRATIN
Ingredients:
4 medium russet potatoes, peeled
1 cup heavy cream
½ cup milk
1½ T's flour
1 large garlic clove, pressed
¼ tsp. of salt
1/8 tsp. of pepper
1 T of butter, softened
1½ cups of grated Cheddar cheese
2 tsp. of finely chopped fresh parsley
Directions:
Preheat ove to 400º F. Cut the potatoes into ¼-inch slices, and then quarter each slice again. Beat together the cream, milk, flour, garlic, salt, and pepper by hand until just well-combined. Coat the inside of a large baking dish with the softened butter. Be sure to use a casserole dish with a lid. Arrange one-fourth of the potatoes on the bottom of the dish. Pour some of the cream mixture over the potatoes. Repeat this layering step three more times. Be sure to use a large enough baking dish to ensure the cream mixture is not too near the top as it will spill during baking. Cover the potatoes and bake for 20 minutes. Uncover, and bake another 40 minutes or until the potatoes are beginning to brown on top. Sprinkle the grated cheddar cheese over the top of the potatoes and continue to bake for an additional 5 to 10 minutes until the cheese is melted, slightly browned, and the potatoes are tender. Sprinkle parsely on top before serving.
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