Ruth’s Chris Creamy Parmesan Potato Casserole

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a casserole dish generously.
2. In a saucepan over medium heat, combine the heavy cream, milk, garlic, melted butter, salt, black pepper, white pepper, and nutmeg, if using. Heat until warm, but do not boil.
3. Stir in the Parmesan cheese until melted and the sauce is smooth.
4. Arrange the sliced potatoes evenly in the prepared casserole dish.
5. Pour the creamy Parmesan sauce over the potatoes, pressing gently to ensure the slices are submerged.
6. Cover the dish tightly with foil and bake for 40 minutes.
7. Remove the foil and continue baking for 15–20 minutes, until the casserole is bubbly and lightly golden on top.
8. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Variations

• Add a layer of Gruyère or fontina for extra richness.
• Stir in sautéed shallots for subtle sweetness.
• Finish with a light broil for a deeper golden crust.
• Add fresh thyme or rosemary for an herbal note.

Tips

• Slice the potatoes paper-thin for the smoothest texture.
• Use freshly grated Parmesan for the best melt and flavor.
• Keep the cream mixture warm to ensure even cooking.
• Let the casserole rest before serving so the sauce sets properly.