I have new photos from last time I made them but haven’t gotten them edited yet. I think you’re right about he texture and next time, I think I’ll try the layering. The recipe requires a package of frozen spinach to make it convenient, but you can use the same amount of fresh spinach if you prefer. Add more chopped vegetables. And thanks for stopping back – your comment made my day!! . My question is do you think it would work well with Yukon gold potatoes? The towel is a great idea. If you can’t finely grate your own cheese, and I know it’s a pain, no worries, this will still be fabulous. I just bought a bag from Costco so I’d rather use them if possible. Now I see why many blogs use that font! Made these yesterday was a hit with my family. In a large pot, cook a bit of onion till softened, then add the garlic, stock, cream, seasonings, and potatoes. BEEF CARPACCIO Ruth Chris Steakhouse Copycat Recipe Serves 4 2 eggs 1 tablespoon Dijon mustard 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup vegetable oil 2 dashes Tabasco sauce, or to taste 3 tablespoons Worcestershire sauce salt and pepper to taste 8 ounces frozen thinly sliced beef tenderloin carpaccio. Thanks very much!! And not only are they simple, with just a handful of ingredients, but they’re also fast, too. « Green Bean Casserole with Pancetta, Porcini and Parmesan, Roasted Cauliflower with Italian Cheese and Herbs ». Pingback: Ruth’s Chris Potatoes au Gratin Copycat — Frugal Hausfrau | frankensportblog, Pingback: Ruth’s Chris Potatoes au Gratin Copycat — Frugal Hausfrau | My Meals are on Wheels, Years ago I got to go to Ruth Chris’s for work. Simmer gently, only. Throw in some chopped red and green peppers, broccoli, radishes, cucumbers, broccoli, or radishes to add some extra crunch. This is a two-step recipe, stove to oven, and it knocks off a good hour from a standard bake only au gratin potato & gives you the best, creamiest, cheesiest potatoes. It’s not bad if you shop carefully ,and its rich, too! Print. I had the best steak of my life there. Gayle, I’m so glad you enjoyed them! Hi Danielle – thanks so much for stopping back & giving me an update. Hi, making these today and was thinking if I layered potatoes, cheese, potatoes, cheese that it might be a little better (not a huge clump of potatoes under a ton of cheese like what happens with other augratin recipes). If so how would you recommend preparing. You might have noticed the sauce on my roast – that’s your sauce! Thank you for a wonderful recipe. Ruth chris sauteed mushrooms recipe. This Quarentine has me cooked almost out & I need a little inspiration! Ruth s chris manhattan recipe. :o). https://www.cdkitchen.com/recipes/recs/159/Ruths-Chris-Crab-Cakes122102.shtml A few extras make it even better! Do you think I will need to double the amounts on any of the ingredients by doing this? You might want to wipe down any cream splattered up the sides so you won’t have a horrendous clean up! You can always add a little seasoning salt, maybe some thyme or maybe whatever you add to your own fave potatoes. They just tasted like scallop potatoes with a little cheese on top. Had anyone tried that? We all appreciate it. Mock Prime Rib, Ruth’s Chris Potatoes au Gratin, Restaurant Style Brussels Sprouts with Lemon and Caper Sauce. Send them here, lol! Hi Michelle, I do have them on my site~ but I misspoke, mine have caramelized onions, too, rather than leeks. . There were no left overs. Buy it when it’s cheap and use it as needed. We use a lot of thick, crispy, crumbled, smoky. Cook’s Illustrated says cut potatoes 1/8 inch thick. Now, I want to go eat at Ruth’s Chris!! I feel like I should always have these around. If you have a rotary grater, use the fine setting, or use the fine setting on a box grater. The creaminess of this sounds to die for. Watch them closely and remove from heat if needed. I can see these in cast iron! I know, I’m just braggin’ now!! Maybe someone will have an answer for us! Doubling worked well when I simmered my potatoes in my heavy enameled cast iron Dutch oven; making an even larger amount (maybe 3x or 4x for Thanksgiving, Christmas, Easter) will be better done in two pots rather than one large to avoid uneven cooking or scorching. I will be making these again and again and again!!! I love your close up shot. Cook potatoes on the stovetop as directed, place in a large, shallow casserole but do not top with cheese. Easy no-brainer you might have gardening ideas straight into your inbox, don ’ t discolor in... About he texture and next time, I do like the “ research ” of figuring it.... At Ruth ’ s in Las Vegas and again!! ) casserole with,. 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