Ruth’s Chris Creamy Parmesan Potato Casserole

Why You’ll Love This Recipe

I love this casserole because it’s simple to make but feels so luxurious. The heavy cream and butter make the sauce extra rich, while the Parmesan adds sharp, salty depth. It’s the kind of dish I make when I want something comforting, elegant, and sure to impress. Whether I’m serving it with steak, roasted chicken, or a holiday spread, it’s always the first thing gone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2½ pounds russet potatoes, peeled and thinly sliced
1½ cups heavy cream
1 cup whole milk
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced
½ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper (optional, for steakhouse flavor)
¼ teaspoon nutmeg (optional)
fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and grease a casserole dish with butter or nonstick spray.

2. In a saucepan over medium heat, I combine the heavy cream, milk, garlic, melted butter, salt, black pepper, white pepper (if using), and nutmeg. I heat the mixture until warm but not boiling.

3. I stir in the Parmesan cheese and mix until it melts completely into a smooth sauce.

4. I arrange the thinly sliced potatoes in layers in the prepared casserole dish, spreading them out evenly.

5. I pour the creamy cheese sauce over the potatoes, using a spatula or spoon to gently press down so the slices are fully coated and submerged.

6. I cover the dish tightly with foil and bake for 40 minutes.

7. After 40 minutes, I remove the foil and continue baking for another 15–20 minutes until the top is golden and bubbling.

8. I let the casserole rest for 10 minutes before serving, then sprinkle chopped parsley over the top for a fresh finish.

Servings and timing

This recipe yields 6–8 servings and takes 1 hour and 15 minutes total:
Prep time: 15 minutes
Cook time: 1 hour

Variations

Sometimes I add a mix of Parmesan and Gruyère or white cheddar for an even cheesier flavor. For a garlicky twist, I roast the garlic before adding it to the sauce. I’ve also made this with Yukon Gold potatoes for a buttery texture. If I want a slightly lighter version, I use half-and-half instead of heavy cream, though the richness is worth it.

Storage/reheating

I store leftovers in the fridge, covered, for up to 3 days. To reheat, I cover the dish with foil and bake at 325°F (165°C) for 15–20 minutes until warmed through. For single portions, the microwave works too, but I prefer the oven to keep the texture creamy and the top crisp.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a few hours in advance, keep it covered in the fridge, and bake it right before serving. I just add an extra 10–15 minutes of bake time.

Do I have to peel the potatoes?

I usually peel them for a smooth, creamy texture, but if I’m using thin-skinned potatoes like Yukon Golds, I sometimes leave the skins on.

Can I use pre-shredded Parmesan?

I don’t recommend it—freshly grated Parmesan melts better and gives a richer, smoother sauce. Pre-shredded cheese often has anti-caking agents that affect the texture.

Can I freeze this casserole?

It’s best fresh, but I’ve frozen it after baking. I let it cool completely, wrap it tightly, and freeze for up to 1 month. To reheat, I thaw overnight and bake covered at 325°F (165°C) until hot.

What can I serve with this casserole?

I love it with grilled steak, roasted chicken, or even as part of a holiday dinner with ham or turkey. It also pairs well with a green salad or steamed vegetables.

Conclusion

This Ruth’s Chris Creamy Parmesan Potato Casserole is everything I want in a side dish—rich, cheesy, comforting, and a total crowd-pleaser. Whether I’m serving it for a holiday, a special dinner, or just because I’m craving something indulgent, it never disappoints. One bite, and it’s easy to see why this steakhouse-style classic is always a favorite.