Ruth’s Chris Creamy Garlic Potato Bake with Monterey Jack

Instructions:

1. Preheat the oven to 375°F (190°C) and generously butter a baking dish.
2. In a saucepan over medium heat, melt the butter. Add the garlic and sauté for about 30 seconds, until fragrant.
3. Stir in the heavy cream and milk and heat gently until warm, being careful not to boil. Season with salt, black pepper, and paprika if using.
4. Arrange half of the sliced potatoes evenly in the prepared baking dish.
5. Pour half of the cream mixture over the potatoes and sprinkle with half of the Monterey Jack and Parmesan cheeses.
6. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
7. Cover the dish tightly with foil and bake for 45 minutes.
8. Remove the foil and continue baking for an additional 15 minutes, until the top is bubbly and lightly golden.
9. Let the potato bake rest for 10 minutes before serving. Garnish with fresh parsley.

Variations

• Substitute Gruyère for Monterey Jack for a nuttier, more traditional steakhouse flavor.
• Add thinly sliced onions or shallots between layers for extra depth.
• Use half-and-half instead of heavy cream for a slightly lighter version.
• Sprinkle crispy bacon bits on top before serving for a savory finish.

Tips

• Slice the potatoes evenly so they cook at the same rate and absorb the cream evenly.
• Warming the cream mixture before baking helps the potatoes cook more evenly.
• Keep the dish tightly covered during the first bake to ensure tender potatoes.
• Let the bake rest before serving so the layers set and the sauce thickens beautifully.