Ruth’s Chris-Style Creamy Potato Bake Recipe – Cozy, cheesy, and simple

Introduction

The house filled with a warm, cheesy aroma the moment the sauce hit the pan — that soft hiss and the butter-scent made me smile. This Ruth’s Chris-Style Creamy Potato Bake sits in the center of my table on crisp Sundays, and it always takes me back to Sunday dinners. If you like indulgent, homey sides, you’ll enjoy this; and if you want a twist, try the cranberry-apple twice-baked sweet potatoes for the next holiday cranberry-apple twist.

Why You’ll Love This

• Comforting, cheesy, and rich without fuss.
• Uses simple pantry items you probably have.
• Feeds a crowd easily — great for holidays or weeknights.
• Freezer-friendly with a quick reheat trick.
• Pairs well with roasted meats and green salads; try it with a creamy hamburger potato soup for a heartier meal creamy hamburger potato soup.

Quick Recipe Snapshot

• Servings: 8
• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: 1 hour 10 minutes (plus resting)
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: follow these steps and you’ll end up with a bubbling, golden casserole every time.

Ingredients You’ll Need

• 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2½ cups heavy cream
• 1 cup whole milk
• 2½ cups sharp cheddar cheese, freshly shredded
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Chopped chives or parsley (optional garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Shred cheese fresh for best melt.
• Thin, even slices cook uniformly.
• Use Yukon for creamier texture.

How to Make It

1. First, preheat the oven to 350°F (175°C) and butter a baking dish so the potatoes don’t stick.
2. Then, melt the butter in a saucepan over medium heat; add the garlic and sauté until fragrant, about 30 seconds to 1 minute — you’ll smell it right away.
3. Next, stir in the flour and cook 1–2 minutes until slightly golden; whisk in the heavy cream and whole milk gradually, and bring to a gentle simmer while stirring until the sauce thickens and coats the back of a spoon.
4. Meanwhile, remove from heat and stir in the sharp cheddar until melted; season with salt, pepper, and paprika — the sauce should be silky and cheesy.
5. Now layer half the sliced potatoes in the dish, pour half the cheese sauce over them, then add the remaining potatoes and top with the rest of the sauce; the layers should look creamy and well-covered.
6. Finally, sprinkle the Parmesan on top, cover with foil, and bake 40 minutes; then remove the foil and bake 10 more minutes until the top is golden and bubbling with golden edges.
7. Let the dish rest 10–15 minutes so the sauce sets; you’ll see the casserole firm slightly and slice cleanly.
8. Garnish with chopped chives or parsley, slice, and serve warm — this Ruth’s Chris-Style Creamy Potato Bake is best the day you make it.

For a step-by-step riff on classic scalloped techniques, I sometimes follow a similar method from a tried recipe creamy scalloped potatoes.

Kitchen Tips (From My Kitchen)

1. Time-saver: Slice potatoes with a mandoline for even thickness and faster assembly.
2. Common mistake + fix: If sauce seems too thin, simmer a few extra minutes; it will thicken as it cools.
3. Simple variation: Stir in a pinch of nutmeg or a teaspoon of Dijon for a subtle lift.

Serving Ideas

• Weeknight dinner: pair with roasted chicken and a simple green salad.
• Holiday table: serve alongside glazed ham and steamed green beans.
• Brunch option: top with a fried egg for a decadent morning plate.
• Casual potluck: bring straight from the oven and garnish with chives.
  Optional garnishes: extra grated Parmesan, crispy bacon, or quick-pickled onions.

Storing & Leftovers

• Fridge: Store covered for up to 3–4 days.
• Freezer: Freeze in an airtight dish for up to 2 months (thaw overnight).
• Reheat: Warm covered at 350°F until heated through to protect texture.

Leftover idea: make a cozy potato bake bowl with greens and leftover roast meat.

FAQs

Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours; then bake as directed, adding a few extra minutes.

Q: Can I swap the cheeses or milk?
A: You can try mild cheddar or Gruyère and use half-and-half, but keep heavy cream for richness; it helps the Ruth’s Chris-Style Creamy Potato Bake stay luxuriously smooth.

Q: How do I know it’s done?
A: The top should be golden and bubbling, potatoes tender when pierced with a knife, and sauce slightly set after resting.

Q: Can I freeze it?
A: Yes — freeze fully cooled, then thaw overnight before reheating at 350°F.

Final Thoughts

I love how this dish comforts without fuss; it’s one of those recipes I tweak slightly each time, and it never disappoints. Please try it, make it yours, and tell me how you served your Ruth’s Chris-Style Creamy Potato Bake.

Conclusion

For a copycat spin and extra inspiration, I like this take on the classic at Ruth’s Chris Potatoes au Gratin Copycat, and for a sweeter side idea consider the Ruth Chris Sweet Potato Casserole.

Ruth’s Chris-Style Creamy Potato Bake

A cozy and cheesy dish perfect for Sunday dinners, combining layers of thinly sliced potatoes with a rich cheese sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Potatoes and Dairy

• 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter Helps control salt
• 2 cloves garlic, minced Fresh garlic for bigger flavor
• 3 tablespoons all-purpose flour
• 2.5 cups heavy cream Keep for richness
• 1 cup whole milk Can be swapped for half-and-half
• 2.5 cups sharp cheddar cheese, freshly shredded Shred cheese fresh for best melt
• 0.5 cup grated Parmesan cheese

Seasonings

• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• Chopped chives or parsley (optional garnish)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and butter a baking dish.
2. Melt the butter in a saucepan over medium heat; add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
3. Stir in the flour and cook for 1–2 minutes until slightly golden.
4. Whisk in the heavy cream and whole milk gradually, and bring to a gentle simmer while stirring until the sauce thickens.
5. Remove from heat and stir in the sharp cheddar until melted; season with salt, pepper, and paprika.

Assembly and Cooking

1. Layer half the sliced potatoes in the dish, pour half the cheese sauce over them, then add the remaining potatoes and top with the rest of the sauce.
2. Sprinkle the Parmesan on top, cover with foil, and bake for 40 minutes.
3. Remove the foil and bake for 10 more minutes until the top is golden and bubbly.

Serving

1. Let the dish rest for 10–15 minutes to set, then garnish with chopped chives or parsley, slice, and serve warm.

Notes

Can be made ahead and stored in the fridge for 3–4 days or frozen for up to 2 months. For best results, warm in the oven to protect texture.