Ruth’s Chris Four-Cheese Scalloped Potatoes – Ultra Creamy & Golden – Page 2

Preheat the oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
Arrange the sliced potatoes evenly in the prepared baking dish.
In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds, just until fragrant.
Stir in the heavy cream, milk, salt, pepper, and nutmeg. Heat gently until warm, being careful not to boil.
Add the cheddar, mozzarella, provolone, and Parmesan cheeses, stirring continuously until the sauce is smooth and fully melted.
Pour the cheese sauce evenly over the potatoes, gently pressing the potatoes down so they are well coated.
Cover loosely with foil and bake for 35 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and lightly golden.
Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Add thinly sliced onions or shallots between the potato layers for extra depth of flavor.
Substitute Gruyère for provolone for a more pronounced nutty note.
Stir cooked bacon pieces into the sauce for a smoky, indulgent twist.
Use Yukon Gold potatoes for a creamier texture and slightly buttery flavor.

Slice the potatoes evenly to ensure uniform cooking; a mandoline works best.
Avoid boiling the cream mixture, as high heat can cause the cheese to separate.
For an extra-golden finish, place the dish under the broiler for 1 to 2 minutes at the end.
These potatoes reheat well, making them a great make-ahead side for entertaining.