This creamy Parmesan potato casserole is a true steakhouse classic, inspired by the rich, indulgent sides served at Ruth’s Chris. Layers of thinly sliced potatoes are baked in a silky, garlicky cream sauce, creating a dish that’s elegant, comforting, and impossible to ignore on the table.
Russet potatoes provide the perfect structure, softening beautifully as they bake while absorbing every bit of the luxurious Parmesan-infused cream. When sliced thin, they meld together into tender layers that feel smooth and cohesive rather than chunky.
ADVERTISEMENT
Freshly grated Parmesan is key to achieving that signature depth of flavor. It melts seamlessly into the warm cream, delivering a nutty, savory richness without overpowering the dish. Subtle seasoning and optional white pepper and nutmeg add a refined steakhouse touch.
This casserole pairs effortlessly with steak, roasted chicken, or holiday meals, but it’s indulgent enough to stand on its own. Letting it rest before serving allows the sauce to set, giving you perfectly spoonable, creamy layers every time.
Servings and Timing
- Yield: 6–8 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Ingredients
- 2½ lbs russet potatoes, peeled and thinly sliced
- 1½ cups heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- ½ cup unsalted butter, melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper (optional)
- ¼ teaspoon nutmeg (optional)
- Fresh parsley, chopped, for garnish
Instructions:
See Next Page =>
