Ruth’s Chris Four-Cheese Scalloped Potatoes – Ultra Creamy & Golden

These Ruth’s Chris–inspired four-cheese scalloped potatoes are the definition of steakhouse luxury. Rich, velvety cream sauce, tender layers of potatoes, and a blend of four cheeses come together to create a side dish that easily steals the spotlight from the main course.

What sets this dish apart is its indulgent texture. Thinly sliced russet potatoes absorb the creamy sauce as they bake, becoming perfectly tender while still holding their shape. Each bite is infused with garlic, subtle spice, and deep dairy richness.

The four-cheese blend delivers balance and complexity. Cheddar adds sharpness, mozzarella brings stretch and creaminess, provolone contributes mellow depth, and Parmesan finishes with a nutty, savory edge. Together, they create a sauce that is luxurious without being overwhelming.

This dish pairs beautifully with prime rib, steak, or roasted chicken, making it ideal for holidays, dinner parties, or special weekend meals. Despite its restaurant-quality flavor, it is surprisingly approachable and can be prepared ahead with ease.

If you are looking for a show-stopping side that feels classic, comforting, and undeniably indulgent, these scalloped potatoes deliver on every level.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

3 pounds russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
2 cloves garlic, minced
2 cups heavy cream
½ cup whole milk
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg

Instructions

Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
Arrange the sliced potatoes evenly in the prepared baking dish.
In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds, just until fragrant.
Stir in the heavy cream, milk, salt, pepper, and nutmeg. Heat gently until warm, being careful not to boil.
Add the cheddar, mozzarella, provolone, and Parmesan cheeses, stirring continuously until the sauce is smooth and fully melted.
Pour the cheese sauce evenly over the potatoes, gently pressing the potatoes down so they are well coated.
Cover loosely with foil and bake for 35 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and lightly golden.
Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Variations

Add thinly sliced onions or shallots between the potato layers for extra depth of flavor.
Substitute Gruyère for provolone for a more pronounced nutty note.
Stir cooked bacon pieces into the sauce for a smoky, indulgent twist.
Use Yukon Gold potatoes for a creamier texture and slightly buttery flavor.

Tips

Slice the potatoes evenly to ensure uniform cooking; a mandoline works best.
Avoid boiling the cream mixture, as high heat can cause the cheese to separate.
For an extra-golden finish, place the dish under the broiler for 1 to 2 minutes at the end.
These potatoes reheat well, making them a great make-ahead side for entertaining.