Few side dishes capture steakhouse comfort quite like a rich, creamy potato bake, and this Ruth’s Chris–style version delivers indulgence in every bite. Thinly sliced potatoes are layered in a velvety cheddar cream sauce, then baked until bubbling, golden, and irresistibly rich.
This dish is all about texture and depth. The potatoes soften into tender layers while absorbing the luxurious sauce, creating a silky interior that contrasts beautifully with the lightly golden top. Sharp cheddar provides bold flavor, while Parmesan adds a savory finish that keeps the dish balanced rather than heavy.
Perfect for holidays, special dinners, or any meal where you want a show-stopping side, this potato bake pairs beautifully with steak, roast chicken, or seafood. It is familiar, comforting, and undeniably elegant.
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Letting the dish rest before serving is key. That short pause allows the sauce to set into creamy perfection, giving you clean slices and steakhouse-quality presentation every time.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 3 lbs russet or Yukon gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2½ cups heavy cream
- 1 cup whole milk
- 2½ cups sharp cheddar cheese, freshly shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Optional Garnish
- Chopped chives or parsley
Instructions:
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