Ruth’s Chris–Style Scalloped Potatoes Recipe – [Short catchy subtitle about comfort, flavor, or simplicity]

Introduction

The kitchen filled with warm, cheesy steam as I slid the dish into the oven—soft sighs all around. This recipe for Ruth’s Chris–Style Scalloped Potatoes tastes rich, buttery, and reliably comforting, and it always takes me back to Sunday dinners. If you want a quick roundup of techniques that pair well with this dish, check out my notes on best scalloped potatoes. Tonight, I’ll walk you through it like a friend standing at the counter.

Why You’ll Love This

• Creamy, cheesy comfort with browned, golden edges.
• Simple ingredients you probably have on hand.
• Sturdy enough for holidays, but easy for weeknights.
• Kid-friendly texture, yet elegant for guests.
• Reheats well for leftovers and meal prep.

Quick Recipe Snapshot

• Servings: 6–8
• Prep time: 20 minutes
• Cook time: 1 hour (45 covered + 15 uncovered)
• Total time: 1 hour 20 minutes
• Skill level: Easy
• Taste: savory + buttery

You’ll feel confident; the steps are forgiving and the cues are clear.

Ingredients You’ll Need

• 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1½ cups shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon white or black pepper
• Pinch of nutmeg (optional)
• Fresh thyme or parsley, chopped (optional garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Thin, even slices cook more predictably.

How to Make It

1. First, preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish so the edges brown nicely.
2. Next, arrange half of the sliced potatoes in an even layer across the bottom of the dish. Press them gently so they sit flat.
3. Meanwhile, whisk the heavy cream, milk, minced garlic, salt, pepper, and nutmeg in a bowl until combined. You’ll smell the garlic right away.
4. Then, pour half of the cream mixture over the first potato layer, and sprinkle half of the Gruyère and Parmesan evenly on top. The cheese will start to melt as it bakes.
5. Repeat with the remaining potato slices, pour the rest of the cream, and finish with the remaining cheeses. Dot the top with small pieces of unsalted butter for golden color.
6. Cover the dish tightly with foil and bake for 45 minutes; you’ll hear a soft bubbling.
7. After 45 minutes, remove the foil and return the dish to the oven for 15 more minutes, or until the top turns golden and the potatoes slide a fork without resistance. Edges should crisp slightly.
8. Finally, let the gratin rest for 5–10 minutes; the sauce will thicken and set. Garnish with chopped thyme or parsley before serving.

For extra tips on slicing and texture, I also walk step-by-step in my other creamy scalloped potatoes post.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a mandoline to slice evenly, but guard your fingers.
2. Common mistake + fix: If the sauce looks watery after resting, bake uncovered a few minutes longer; that concentrates the sauce.
3. Simple variation: Stir in a pinch of smoked paprika or a tablespoon of Dijon for a subtle lift.

Serving Ideas

• Serve with roasted beef or a simple roast chicken for a holiday plate.
• Pair with a crisp green salad and lemon vinaigrette to cut the richness.
• Offer alongside sautéed green beans and toasted almonds for texture contrast.
• Garnish with extra thyme and a light drizzle of browned butter if you like.
• For brunch, top with a soft-poached egg and chives.

For a sweet side contrast on a holiday table, try candied sweet potatoes.

Storing & Leftovers

• Fridge: Keep covered up to 3–4 days.
• Freezer: Freeze in portions for up to 2 months (use an airtight container).
• Reheat: Warm in a 350°F oven covered with foil to preserve creaminess.

Leftover idea: Turn slices into a hot sandwich with roast turkey and mustard.

FAQs

Q: Can I make this ahead?
A: Yes—assemble, cover tightly, and refrigerate up to 24 hours; then bake straight from the fridge, adding 10–15 minutes.

Q: What can I substitute for Gruyère?
A: Try sharp white cheddar or fontina for similar melt and flavor.

Q: How do I know it’s done?
A: Insert a small knife; it should glide through a center slice. Also, the top should be golden and bubbly.

Q: Can I freeze Ruth’s Chris–Style Scalloped Potatoes?
A: Yes, freeze after baking in airtight portions; thaw overnight in the fridge and reheat gently.

Final Thoughts

I make this dish when I want an easy showstopper that still feels like home—rich, forgiving, and always welcome at the table. Try it once, then tweak the cheese or herbs to match your family’s taste. I hope you love these buttery layers as much as I do; enjoy your Ruth’s Chris–Style Scalloped Potatoes.

Conclusion

If you’d like a comparable copycat approach, this Copycat Ruth’s Chris Potatoes au Gratin from 12 Tomatoes offers another take on the classic. For a step-by-step copycat with helpful photos, see Ruth’s Chris Potatoes au Gratin Copycat from Frugal Hausfrau.

Ruth’s Chris–Style Scalloped Potatoes

Creamy, cheesy comfort with browned, golden edges, this dish is perfect for holidays or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Potatoes

• 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced

Dairy

• 2 cups heavy cream
• 1 cup whole milk
• 1½ cups shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• 3 tablespoons unsalted butter for greasing and dotting on top

Seasonings

• 2 cloves garlic, minced Fresh garlic gives bigger flavor.
• 1 teaspoon salt Unsalted butter helps control salt.
• ½ teaspoon white or black pepper
• 1 pinch nutmeg (optional)
• Fresh thyme or parsley, chopped (optional garnish)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
2. Arrange half of the sliced potatoes in an even layer across the bottom of the dish.
3. Whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg in a bowl until combined.

Assembly

1. Pour half of the cream mixture over the first potato layer and sprinkle half of the Gruyère and Parmesan on top.
2. Repeat with the remaining potato slices, pour the rest of the cream, and finish with the remaining cheeses.
3. Dot the top with small pieces of unsalted butter.

Baking

1. Cover the dish tightly with foil and bake for 45 minutes.
2. After 45 minutes, remove the foil and return the dish to the oven for 15 more minutes or until the top turns golden.
3. Let the gratin rest for 5–10 minutes before serving.

Notes

For extra tips, use a mandoline to slice potatoes and ensure even cooking. If the sauce looks watery after resting, bake uncovered for a few minutes longer to concentrate it.