Ruth’s Chris Creamy Parmesan Potato Casserole
Silky, cheesy potatoes baked in a rich Parmesan cream sauce—this steakhouse-inspired side is pure comfort in every bite.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American, Steakhouse-Inspired
- Diet: Vegetarian
Ingredients
2½ lbs 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-style flavor)
¼ teaspoon nutmeg (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or similar.
In a medium saucepan over medium heat, combine heavy cream, milk, garlic, melted butter, salt, black pepper, white pepper (if using), and nutmeg. Heat gently until warm and infused—do not boil.
Stir in grated Parmesan until fully melted and sauce is smooth.
Layer the thinly sliced potatoes evenly in the prepared baking dish.
Pour the warm Parmesan cream sauce over the potatoes, pressing gently with a spatula to make sure all slices are coated and submerged.
Cover tightly with aluminum foil and bake for 40 minutes.
Remove foil and bake uncovered for an additional 15–20 minutes, or until bubbly and golden brown on top.
Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley.
Notes
For best results, use a mandoline to get ultra-thin, even slices of potato.
You can prepare this dish a day ahead—just cover and reheat gently in the oven.
Add a little Gruyère or Fontina for even more cheesy depth.
