Ruth’s Chris Creamy Cheddar Potato Casserole

This Ruth’s Chris–inspired Creamy Cheddar Potato Casserole is the ultimate steakhouse side dish, delivering rich flavor and indulgent texture in every bite. Thinly sliced potatoes are layered with a luxurious cream sauce and generous amounts of sharp cheddar, then baked until bubbling and golden.

What makes this casserole unforgettable is its balance of richness and comfort. Russet potatoes become tender and velvety as they bake, soaking up the garlic-infused cream while still holding their structure. The combination of sharp and mild cheddar creates depth, meltability, and that signature steakhouse decadence.

This dish feels elegant enough for holidays and special occasions, yet comforting enough for a family dinner. Served alongside steak, chicken, or roasted meats, it instantly elevates the entire meal and always draws compliments.

Allowing the casserole to rest before serving is key. This short pause lets the sauce settle and the layers come together beautifully, giving you clean slices and perfectly creamy texture every time.

Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

• 3 pounds russet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper, optional
• 1/2 teaspoon paprika
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup mild cheddar or Colby Jack cheese, shredded
• 2 tablespoons fresh parsley or chives, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C) and generously butter a deep baking dish.
2. In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds until fragrant.
3. Stir in the heavy cream, milk, salt, black pepper, white pepper if using, and paprika. Heat until warm but do not boil.
4. Arrange half of the sliced potatoes evenly in the prepared baking dish.
5. Pour half of the warm cream mixture over the potatoes.
6. Sprinkle with half of the shredded cheeses.
7. Repeat with the remaining potatoes, cream mixture, and cheeses.
8. Cover loosely with foil and bake for 40 minutes.
9. Remove the foil and continue baking for 20 minutes until the casserole is bubbling and golden on top.
10. Let rest for 10 minutes before serving. Garnish with fresh parsley or chives.

Variations

• Add cooked bacon or caramelized onions between layers for extra flavor.
• Substitute Gruyère for part of the cheddar for a more nutty profile.
• Add a pinch of nutmeg for a classic steakhouse touch.
• Use Yukon Gold potatoes for a slightly creamier texture.

Tips

• Slice potatoes evenly using a mandoline for uniform cooking.
• Always use freshly shredded cheese for the smoothest melt.
• Do not boil the cream mixture, as this can cause curdling.
• Let the casserole rest before serving to ensure the sauce thickens properly.