Description
A rich and creamy parmesan potato casserole inspired by Ruth’s Chris Steak House, featuring tender potatoes baked in a luxurious cream sauce with butter, garlic, and melted parmesan cheese.
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with butter.
- Arrange the sliced potatoes evenly in the prepared baking dish.
- In a saucepan over medium heat, melt the butter and sauté the garlic until fragrant.
- Add heavy cream, milk, salt, pepper, and paprika. Stir and heat until warm, do not boil.
- Pour the cream mixture evenly over the potatoes.
- Sprinkle Parmesan cheese generously over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 20–25 minutes, until the top is golden and potatoes are tender.
- Garnish with chopped parsley before serving.
Notes
- Slice potatoes evenly for uniform cooking.
- Let the casserole rest for 10 minutes before serving to set.
- For extra richness, add a small amount of shredded provolone or mozzarella.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American