Honey, this is the creamy, dreamy potato dish that made Ruth’s Chris famous. It’s all about that silky Parmesan sauce that sets firm on a piping hot plate—just like they serve in the steakhouse. My version uses a warm water bath in the oven to keep every bite perfectly tender and saucy.

Ruth’s Chris Steak House is legendary for their sizzling hot plates that keep food perfectly warm, and their Creamy Parmesan Potatoes are a beloved side. The genius is in the sauce—a rich blend of heavy cream and Parmesan that bakes into a velvety coating. To achieve that signature texture at home, we use a gentle water bath technique, preventing the sauce from breaking while allowing the top to develop a delicate golden crust. For an authentic rich flavor, I recommend using a high-quality Parmigiano-Reggiano wedge and freshly grating it.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and sliced 1/4-inch thick
• 1 cup heavy cream, room temperature
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 1 cup hot water

Instructions

1. Preheat your oven to 350°F (175°C). Have ready a 9×13 inch baking dish and a larger roasting pan for the water bath.
2. In a large pot, combine the sliced potatoes with enough cold salted water to cover by 1 inch. Bring to a boil, then reduce to a simmer. Cook for 8-10 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain thoroughly and let sit in the colander for 5 minutes to steam off excess moisture.
3. While potatoes cook, make the sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned. Pour in the room-temperature heavy cream, bring to a very gentle simmer (do not boil), and whisk in 1/2 cup of the grated Parmesan, salt, pepper, and nutmeg. Whisk constantly for 2-3 minutes until the cheese is melted and the sauce thickens slightly. Remove from heat.
4. Arrange the drained potato slices in the prepared baking dish, slightly overlapping. Pour the creamy Parmesan sauce evenly over the top, gently shaking the dish to help it settle between the slices. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
5. Place the baking dish inside the larger roasting pan. Carefully pour the 1 cup of hot water into the roasting pan, creating a water bath that comes about 1/2 inch up the side of the baking dish. This gentle, moist heat is the secret to preventing the sauce from curdling and ensures the potatoes finish cooking tenderly.
6. Carefully transfer the roasting pan to the oven. Bake, uncovered, for 30-35 minutes. The potatoes should be bubbly around the edges and the top should be golden brown in spots. If the top isn’t browning, you can turn on the broiler for the last 2-3 minutes—watch closely!
7. Remove from the oven and let rest for 5 minutes before serving. The sauce will firm up slightly as it cools. For the true Ruth’s Chris experience, serve immediately on pre-warmed plates.