Ruth’s Chris-Inspired Scalloped Potatoes – A Delicious Organized Chaos
Introduction:
This creamy and cheesy Ruth’s Chris-inspired scalloped potatoes recipe brings together the perfect blend of smooth, rich layers of potatoes, cheese, and seasoning. Baked to perfection, these potatoes have a crispy golden top and a tender, creamy interior, creating a mouthwatering side dish for any meal. Get ready for a delightful explosion of flavors!
Ingredients:
- 4 large russet potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons butter (plus extra for greasing)
- 2 cloves garlic (minced)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh chives for garnish
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. - Prepare the Cream Mixture:
In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Add the heavy cream, milk, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir to combine and bring to a gentle simmer, then remove from heat. - Layer the Potatoes:
Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Pour a little of the cream mixture over the potatoes and sprinkle with a handful of shredded cheddar cheese. Repeat this process, layering potatoes, cream, and cheese until all the ingredients are used. - Top and Bake:
After the final layer, sprinkle the Parmesan cheese on top for a golden, crispy finish. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown. - Garnish and Serve:
Let the dish cool for a few minutes before garnishing with freshly chopped chives. Serve hot and enjoy the creamy, cheesy, and perfectly crispy scalloped potatoes!