Ruth’s Chris Loaded Cheddar Potato Casserole

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix the cream cheese, sour cream, heavy cream, melted butter, salt, black pepper, and garlic powder until completely smooth.
3. Fold in the hash brown potatoes, 1½ cups of the shredded cheddar cheese, and half of the crumbled bacon.
4. Spread the mixture evenly into the prepared baking dish.
5. Sprinkle the remaining cheddar cheese and bacon evenly over the top.
6. Bake uncovered for 30–35 minutes, until hot, bubbly, and lightly golden.
7. Remove from the oven and let rest for 5 minutes.
8. Garnish with green onions or chives and serve warm.

Variations

• Add shredded Monterey Jack or mozzarella for extra meltiness.
• Stir in caramelized onions for added sweetness and depth.
• Use smoked cheddar for a subtle smoky flavor.
• Top with crushed buttery crackers for added crunch.

Tips

• Thaw and drain hash browns well to avoid excess moisture.
• Softened cream cheese ensures a smooth, lump-free base.
• Let the casserole rest briefly so it sets and slices cleanly.
• This dish reheats beautifully and tastes just as rich the next day.