Description
Creamy Ruth’s Chris Potatoes are the ultimate steakhouse-style side dish with tender Yukon Gold potatoes baked in a rich garlic cream sauce with melted Monterey Jack and Parmesan cheese. Perfect for holidays, family dinners, or whenever you crave comforting cheesy potatoes. Keywords: Ruth’s Chris Potatoes, Creamy Potato Bake, Steakhouse Side Dish, Cheesy Scalloped Potatoes.
Ingredients
2.5 lbs Yukon Gold potatoes
2 cups heavy cream
3 cloves garlic, minced
2 tablespoons butter
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cups shredded Monterey Jack cheese
0.5 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Thinly slice the potatoes to about 1/8-inch thickness using a mandoline or sharp knife.
3. Layer half of the potato slices in the dish, sprinkling with salt, pepper, minced garlic, and a mix of cheeses.
4. Repeat with the remaining potatoes and top with the rest of the cheese.
5. Pour heavy cream evenly over the layers, ensuring it just covers the potatoes.
6. Dot the top with butter slices.
7. Cover with foil and bake for 45 minutes.
8. Remove foil and bake an additional 20–25 minutes until golden and bubbly.
9. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Let the dish sit after baking so the sauce settles.
Use freshly shredded cheese for the smoothest melt.
Yukon Golds are preferred, but russets can work with care.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 1g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg