Ruth’s Chris is known for their steak, but it’s not the only thing they’re good at.

Preheat and Prepare: Preheat your oven to 425°F (220°C). Grease an 8×8-inch baking dish with butter.
Sauté Aromatics: In a large pot over medium heat, melt the 2 tablespoons of butter. Add the minced white onion and cook until soft and translucent, about 5 minutes. Add the minced garlic, salt, and pepper, and cook for another 30 seconds.
Simmer Potatoes: Stir in the chicken stock, heavy cream, and sliced russet potatoes. Bring the mixture to a low simmer (do not boil). Cover the pot, reduce the heat to medium-low, and let it cook until the potatoes are tender, about 15-20 minutes. Adjust the seasoning as needed.
Assemble and Bake: Transfer the potato mixture to the prepared baking dish. Top it evenly with the grated cheddar, provolone, and Parmesan cheeses.
Bake: Bake in the preheated oven until the cheese is bubbly and melted, about 10-15 minutes.
Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!