This Creamy Garlic Potato Bake is inspired by the indulgent, steakhouse-style sides you’d expect at Ruth’s Chris. Rich, velvety layers of potatoes are bathed in garlic-infused cream and finished with melty Monterey Jack and Parmesan, creating a dish that feels luxurious and deeply comforting.
The magic of this recipe lies in its simplicity and balance. Thinly sliced potatoes cook slowly in a warm cream mixture, absorbing flavor while becoming perfectly tender. Garlic and butter add depth, while the blend of cheeses delivers richness without overpowering the dish.
Baked low and slow, these potatoes emerge bubbling and golden, with a soft interior and lightly browned top. Allowing the bake to rest before serving ensures clean slices and an even creamier texture.
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Perfect alongside steak, chicken, or holiday roasts, this potato bake is a show-stopping side that elevates any meal. It’s cozy, indulgent, and destined to become a favorite at your table.
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 2½ lbs russet or Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup whole milk
- 1½ cups shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika, optional
- Fresh parsley, chopped, for garnish
Instructions:
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