A creamy and cheesy potato dish inspired by Ruth’s Chris, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 35 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
1 ½ cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
3 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
1 tablespoon chopped fresh chives (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the heavy cream, whole milk, salt, black pepper, paprika, and cayenne pepper (if using). Heat until just simmering, then remove from heat.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses.
Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the dish cool for about 10 minutes before serving. Garnish with chopped chives.
Notes
For a richer flavor, try adding cooked bacon or ham between the layers of potatoes.
Substitute the cheddar cheese with Gruyère or Fontina for a different cheese profile.