RUTH CHRIS POTATO AU GRATIN RECIPES

Steps:

• Preheat the oven to 425F°.
• In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes.
• Add the flour and nutmeg; cook 2 more minutes, stirring occasionally.
• Add the milk and cook until thickened, about 5 - 7 minutes.
• Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
• Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper.
• Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top.  Bake for 20 minutes until hot and bubbly. Serve hot.

Steps:

• Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
• Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
• On medium heat, add chicken broth, milk, potatoes and bring to a boil.
• Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
• Remove from heat. Ladle 1 cup soup into each bowl.
• Top each serving with 2 tbsp cheese, remaining chives, and bacon.