Ruth’s Chris Creamy Cheesy Scalloped Potatoes – Classic Steakhouse Favorite
These Ruth’s Chris–inspired creamy cheesy scalloped potatoes are everything a steakhouse side should be: rich, indulgent, and irresistibly comforting. Thinly sliced russet potatoes are baked slowly in a velvety cheese sauce until tender, buttery, and infused with deep savory flavor.
What sets this dish apart is its luxurious texture. The potatoes absorb the creamy sauce as they bake, creating layers that are soft and silky inside while lightly golden on top. Each bite delivers that signature steakhouse richness that pairs perfectly with beef, chicken, or roasted vegetables.
Sharp cheddar provides bold flavor, while Parmesan adds a subtle nutty finish that elevates the entire dish. Garlic and butter round everything out, creating a depth of flavor that feels elegant without being complicated.
Whether you are recreating a Ruth’s Chris dinner at home or serving this as the star side at a holiday table, these scalloped potatoes are guaranteed to impress. They are classic, timeless, and unapologetically indulgent.
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Servings: 6
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Ingredients
2½ lbs russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon paprika, optional
Instructions
Preheat the oven to 375°F (190°C) and generously butter a baking dish.
Arrange the sliced potatoes evenly in the prepared dish, spreading them into a uniform layer.
In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds until fragrant.
Stir in the heavy cream and milk, then season with salt, black pepper, and paprika. Heat gently without boiling.
Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until fully melted and smooth.
Pour the cheese sauce evenly over the potatoes, pressing gently so the sauce settles between the layers.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and continue baking uncovered for another 15 minutes until bubbly and lightly golden on top.
Let the dish rest for 10 minutes before serving to allow the sauce to set for clean slices.
Variations
Use Gruyère or Monterey Jack in place of cheddar for a more classic steakhouse profile.
Add thinly sliced onions between potato layers for extra depth and sweetness.
Stir in a pinch of white pepper for a traditional restaurant-style finish.
Top with extra Parmesan and broil briefly for a crisp, golden crust.
Tips
Slice potatoes very thin and evenly so they cook at the same rate.
Always use freshly shredded cheese for the smoothest, creamiest sauce.
Do not boil the cream mixture, as high heat can cause the sauce to separate.
Allow the potatoes to rest before serving to achieve that perfect steakhouse texture.
