RUTHS CHRIS STEAK BUTTER RECIPE RECIPES
TOP SECRET RECIPES | RUTH'S CHRIS STEAK HOUSE POTATOES A…
Menu Description: "In cream sauce, topped with melted sharp cheddar." There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin. Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking. Click here for more of my copycat recipes from Ruth's Chris Steak House. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 40 minutes0S
Prep Time 50 minutes0S
Cook Time 50 minutes0S
Nutrition Facts : Calories 314 calories
CLASSIC POTATO GRATIN RECIPE | EPICURIOUS
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Provided by Claire Saffitz
Yield Serves 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
- Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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CLASSIC POTATO GRATIN RECIPE | EPICURIOUS
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
From epicurious.com
Reviews 3.4
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Reviews 3.4
- Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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From tasteofsouthern.com
Reviews 4.8
Total Time 40 minutes
Cuisine American
From tasteofsouthern.com
Reviews 4.8
Total Time 40 minutes
Cuisine American
- Slice warm, serve and Enjoy.
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RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH RECIPE - FOOD.COM
Love their steaks, and I love their version of this classic side dish to a thick, juicy steak. Sometimes I cheat and use 2 10 ounce packages of frozen, chopped spinach which I thaw and drain.
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 295.6 per serving
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 295.6 per serving
- Season to taste with salt and pepper and serve.
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RUTH'S CHRIS CREAMED SPINACH RECIPE | TOP SECRET RECIPES
"Ruth's Chris Steak House" is such a difficult name to spit out that a restaurant critic suggested it be used as a sobriety test. Surely anyone who could say the name three times fast couldn't possibly be intoxicated. But the hard-to-say name has worked well for the steakhouse chain—it's memorable. The name came from the first restaurant that Ruth purchased in 1965 called Chris Steak House. When she opened a second restaurant with that same name, the previous owner, Chris Matulich, tried to sue her. She won the case, but to avoid future lawsuits, she put her name in front of the original and it became the tongue twister we know today. The delicious creamed spinach served at Ruth's Chris inspired this recipe that has just a hint of cayenne pepper in it for that Louisiana zing. 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.
Now that you've chosen the veggies, finish off the meal with my copycat recipes for Ruth's Chris Petite Filet and Au Gratin Potatoes.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 15 minutes0S
Calories 275 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 15 minutes0S
Calories 275 calories per serving
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COPYCAT RUTH'S CHRIS STEAK HOUSE RECIPES | TOP SECRET RE…
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From topsecretrecipes.com
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