Ingredients
- Butter: You’ll need 2 tablespoons for cooking, plus extra for greasing the baking dish. Butter is used to cook the onions and garlic and also helps prevent the potatoes from sticking to the dish.
- White Onion: Use half of a white onion, minced. The onion adds a subtle sweetness and depth of flavor to the dish.
- Garlic: 2 cloves, minced. Garlic adds a pungent, aromatic touch that complements the creamy texture of the dish.
- Salt: 1 1/2 teaspoons, to enhance the flavors of the other ingredients.
- Black Pepper: 1/2 teaspoon, freshly ground for a sharp, piquant taste.
- Chicken Stock: 1/2 cup, which helps to cook the potatoes and adds a rich, savory flavor.
- Heavy Cream: 1 1/4 cups, to create a rich and creamy texture. You may need more to adjust the consistency.
- Russet Potatoes: 1 1/2 pounds, peeled and sliced 1/8-inch thick. Russets are starchy, making them perfect for au gratin due to their fluffy texture when cooked.
- Cheddar Cheese: 2 cups, grated. Cheddar provides a sharp, tangy flavor that melts well.
- Provolone Cheese: 3/4 cup, grated. Provolone adds a mild and slightly smoky flavor.
- Parmesan Cheese: 1/2 cup, grated. Parmesan imparts a salty, nutty flavor to the crust.
- Fresh Parsley: Chopped, for garnish. Parsley adds a fresh, clean finish to the rich dish.
Preparation
- Preheat Oven: Begin by setting your oven to 425°F. Grease an 8×8-inch baking dish with butter to ensure that the gratin does not stick, facilitating easier serving and cleaning.
- Cook Onions and Garlic:
- Heat a large pot over medium heat and melt the 2 tablespoons of butter.
- Add the minced onion and sauté until soft and translucent, approximately 5 minutes. This cooking process enhances the onion’s natural sweetness.
- Stir in the minced garlic along with the salt and freshly ground black pepper, cooking for an additional 30 seconds. The quick cook time for garlic prevents it from burning and becoming bitter.
- Simmer Potatoes:
- Pour in the chicken stock and heavy cream, then add the sliced potatoes.
- Gently bring the mixture to a low simmer, careful not to let it boil as boiling can cause the cream to curdle.
- Cover the pot, reduce heat to medium-low, and let simmer. This step is crucial as it allows the potatoes to cook through and absorb the flavors, becoming tender within 15-20 minutes. Taste and adjust the seasoning with more salt and pepper as needed.
- Assemble and Bake:
- Carefully transfer the potato mixture to the prepared baking dish.
- Evenly sprinkle the grated cheddar, provolone, and Parmesan cheeses over the top.
- Bake in the preheated oven until the cheese is bubbly and has formed a golden-brown crust, about 10-15 minutes. This creates a deliciously crisp top layer that contrasts with the creamy potatoes.
- Garnish and Serve:
- Sprinkle chopped fresh parsley over the baked gratin before serving. This not only adds color but a hint of freshness to the rich dish.
- Serve hot as a comforting side dish, perfect for holidays or alongside a protein like steak or chicken for a complete meal.
This expanded recipe detail provides step-by-step instructions and insights into how each ingredient and cooking step contributes to the delicious final dish. Enjoy your homemade Ruth’s Chris-style Potatoes au Gratin!
