These Ruth’s Chris–style scalloped potatoes are the definition of steakhouse luxury. Thinly sliced potatoes are layered with rich cream, butter, and nutty Gruyère, then baked until silky, tender, and irresistibly indulgent.
What sets this dish apart is its texture. Each layer melts into the next, creating a cohesive, ultra-creamy bite rather than loose or soupy potatoes. Gruyère adds depth and sophistication, while Parmesan sharpens and balances the richness.
This is a classic side dish meant for special meals. It pairs beautifully with steak, roast chicken, or holiday mains, bringing elegance and comfort to the table at the same time.
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Allowing the potatoes to rest before serving is essential. That final pause transforms the sauce into a velvety blanket that clings to every slice, delivering that unmistakable steakhouse finish.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 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)
Optional Garnish
- Fresh thyme or parsley, chopped
Instructions:
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