Mediterranean Ruth’s Chris Creamy Parmesan Potato Casserole
This creamy Parmesan potato casserole is inspired by the famous Ruth’s Chris steakhouse side, with a subtle Mediterranean touch that makes it feel both indulgent and comforting. Thinly sliced russet potatoes are layered in a rich, savory cream sauce, simmered with garlic, onion, chicken stock, and finished with a blend of cheddar, provolone, and Parmesan. The result is tender potatoes with a luxurious, cheesy sauce that bakes up golden and bubbling. It is the kind of side dish that quietly steals the spotlight, perfect for holiday dinners, special occasions, or anytime you want a restaurant-quality dish at home with simple ingredients.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 to 8
Ingredients
Potatoes
1.5 to 2 lbs russet potatoes, peeled and thinly sliced
Dairy
1 to 1.25 cups heavy cream
0.5 to 1 cup half and half or whole milk, optional
Aromatics
2 tbsp butter, plus extra for greasing the dish
0.5 white onion, finely minced
2 cloves garlic, minced
Liquids and Seasoning
0.5 cup chicken stock
1.5 tsp salt
0.5 tsp black pepper
Cheese
2 cups shredded cheddar cheese
0.75 cup shredded provolone cheese
0.5 cup grated Parmesan cheese
Garnish
Fresh parsley, finely chopped, optional
Instructions
Preheat the oven to 375°F. Lightly butter a 9×13 inch baking dish and set aside.
Peel the potatoes and slice them very thin using a sharp knife or mandoline. Place them in cold water to prevent browning, then drain and pat dry.
In a large skillet over medium heat, melt the butter. Add the minced onion and cook for 3 to 4 minutes until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken stock, heavy cream, and optional milk. Stir to combine and bring to a gentle simmer.
Season the sauce with salt and black pepper. Let it simmer for 3 to 5 minutes until slightly thickened.
Add the sliced potatoes directly into the sauce. Gently stir to coat them evenly and cook for 5 minutes to begin softening.
Transfer the potato mixture into the prepared baking dish, spreading it evenly. Sprinkle cheddar, provolone, and Parmesan evenly over the top.
Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 20 to 25 minutes until golden and bubbling.
Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Tips
Slice potatoes evenly to ensure consistent cooking.
Russet potatoes work best due to their starch content and creamy texture.
Do not skip the resting time after baking, as the sauce thickens as it cools.
Use freshly grated cheese for smoother melting.
Simmering the potatoes briefly in sauce adds depth and ensures tenderness.
Avoid boiling the sauce aggressively to prevent curdling.
Season in layers for balanced flavor throughout the dish.
Covering with foil first keeps the casserole moist.
Remove foil near the end for a golden crust.
Taste the sauce before baking and adjust seasoning if needed.
Variations
Add chopped rosemary or thyme for a more Mediterranean aroma.
Swap cheddar for Gruyère for a nuttier flavor.
Add sautéed mushrooms for extra depth.
Use vegetable stock to make it vegetarian.
Stir in a pinch of nutmeg for warmth.
Add thinly sliced zucchini for a lighter version.
Use smoked provolone for subtle smokiness.
Add crushed red pepper flakes for mild heat.
Mix in caramelized onions for sweetness.
Finish with a drizzle of olive oil before serving.
Q&A
Can I make this ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze it?
It freezes well, though texture is best when freshly baked.
Can I use Yukon Gold potatoes?
Yes, they will be slightly creamier and less starchy.
Is milk required?
No, it is optional and used to lighten the cream.
Can I reduce the cheese?
Yes, but it will be less rich.
Why simmer potatoes first?
It helps them cook evenly and absorb flavor.
Can I make it gluten free?
Yes, all ingredients are naturally gluten free.
How do I reheat leftovers?
Cover and reheat in the oven at 350°F.
Can I add meat?
Cooked bacon or pancetta works well.
How do I know it is done?
A knife should slide easily through the potatoes.
Nutrition
(Approximate Per Serving)
Calories: 420
Protein: 14g
Fat: 28g
Carbohydrates: 30g
Fiber: 3g
Sodium: 720mg
Conclusion
This Mediterranean Ruth’s Chris inspired creamy Parmesan potato casserole is rich, comforting, and deeply satisfying. It brings steakhouse elegance to the home kitchen without complicated steps or hard-to-find ingredients. Whether served alongside roasted meats or as a centerpiece for a special meal, this casserole delivers layers of flavor, creamy texture, and golden perfection in every bite. It is a recipe worth keeping in regular rotation and sharing with anyone who appreciates a truly great potato dish.