Ruth’s Chris Creamy Cheddar Potato Casserole

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.