Green Peas Au Gratin

  • Prep Time
    20 minutes
  • Cook Time
    30 minutes
  • Serving
  • View

Ruth’s Chris Steak House used to have Peas Au Gratin on the menu.  Crescent City Steakhouse will serve this dish even though it is not on the menu.  This recipe is a slightly elevated version of what you might get at a steakhouse because it is NOT just peas covered with gloppy cheese.  Not that there’s anything wrong with that! These are tender green peas smothered in a creamy Bechamel and covered with really good white cheddar cheese.  Obviously, the Bechamel is what takes this steakhouse classic to the next level.  The result is decadent but not artery clogging (well, not if you exercise just a little restraint at the dinner table).  As in all things, moderation is key.  For me, this was a Friday night treat with a grilled rib-eye steak and a baked potato.  And a bottle of 2019 Chateau Tour Saint Christophe Saint Emilion Grand Cru that my sister sent me for my birthday.  Wow, what a wonderful evening.


Peas Au Gratin


    Step 1

    Make the Bechamel sauce. Melt the butter and don't let it brown. Stir or whisk in the flour until you have a blonde roux. Add room temp milk while constantly whisking until you have a thick sauce. Add a pinch of nutmeg, stir, and set aside.

    Step 2

    Pour the frozen peas in the bottom of a casserole dish.

    Step 3

    Cover the peas with the Bechamel sauce.

    Step 4

    Cover the top of the casserole with the cheese.

    Step 5

    Put the casserole in a medium oven (335 to 350 degrees) until the cheesy top is bubbly.

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