Ruth's Chris Steak House Potatoes Au Gratin.

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Potatoes Au Gratin from Tamara:

4-5 medium russet potatoes, peeled (Tamara always uses Yukon Gold)

1 cup heavy cream

1/2 cup milk

1 1/2 T flour

1 large clove garlic, pressed

1/4 tsp salt

1/8 tsp fresh black pepper

1 T butter softened

1 1/2 cups grated cheddar cheese

1 tsp finely chopped parsley

Preheat 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 till well combined. Coat the inside of a large baking dish with the softened butter. Arrange the potatoes in the dish and pour the cream mixture over the potatoes. Cover and bake for 20 minutes, uncover and bake another 40 minutes or until the potatoes are starting to brown on the top. Sprinkle grated cheese over the top and continue to bake for another 5-10 minutes or until the cheese is melted and slightly browned and the potatoes are tender. Sprinkle parsley on top and serve.