Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.

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Potatoes au Gratin




POTATOES au GRATIN
Ruth Chris Steak House Copycat Recipe

3 to 4 medium russet potatoes, peeled
1 cup heavy cream
1/2 cup milk
1 1/2 tablespoons flour
1 large clove garlic pressed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter softened
1 1/2 cups grated cheddar cheese
1 teaspoon finely chopped fresh parsley

Preheat the oven to 400 degrees. Cut the potatoes into 1/4 inch slices, then quarter each of those slices. Beat together the cream, milk, flour, garlic, salt, and pepper by hand just until well combined. Coat the inside of a large baking dish with softened butter. Arrange 1/4 of the potatoes on the bottom of the dish pour some of the cream mixture over the potatoes repeat this layering step 3 more times.

Cover the potatoes and bake for 20 minutes uncover and bake another 40 minutes or until the potatoes are starting to brown on top. Sprinkle grated cheese over the top of the potatoes and continue to bake for 5 to 10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. Sprinkle the parsley on top and serve.

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