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.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American

Calories: 500

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

Preparation

Preheat the oven to 350°F (175°C) and butter a baking dish.
Melt the butter in a saucepan over medium heat; add the garlic and sauté until fragrant, about 30 seconds to 1 minute.
Stir in the flour and cook for 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.
Remove from heat and stir in the sharp cheddar until melted; season with salt, pepper, and paprika.

Assembly and Cooking

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.
Sprinkle the Parmesan on top, cover with foil, and bake for 40 minutes.
Remove the foil and bake for 10 more minutes until the top is golden and bubbly.

Serving

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

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.