Description
Creamy, cheesy, and packed with ranch flavor, this Ranch Potato Casserole is the ultimate comfort food side dish. Easy to make and perfect for potlucks, holidays, or weeknight dinners
Ingredients
- 6 cups diced potatoes (russet or Yukon gold)
- 1 packet (1 oz) ranch dressing mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese (sharp or mild)
- ½ cup cooked bacon, crumbled (optional but delicious)
- ½ cup melted butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Optional Add-ins:
- 2 tablespoons chopped green onions
- 1 cup cooked chicken (for a full meal)
- ¼ cup grated parmesan for extra cheesiness
Instructions
- Preheat Oven: Set oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook Potatoes: Parboil diced potatoes in salted water for 8–10 minutes until slightly tender. Drain and set aside. (Skip this step if using frozen hash browns.)
- Mix Sauce: In a large bowl, whisk together sour cream, melted butter, and ranch dressing mix. Add garlic powder, salt, and pepper to taste.
- Combine: Add the potatoes to the ranch mixture. Stir until all potatoes are evenly coated. Mix in half the cheddar cheese and bacon.
- Assemble: Pour mixture into prepared baking dish. Top with remaining cheese and bacon.
- Bake: Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
- Serve: Remove from oven, let rest 5 minutes, and garnish with green onions or parsley before serving.
Notes
- Shortcut: Use frozen diced potatoes or hash browns to save prep time.
- Extra Crispy Top: Add crushed crackers or breadcrumbs mixed with melted butter before baking.
- Lighter Version: Substitute Greek yogurt for sour cream and reduce butter slightly.
- Make Ahead: Assemble the casserole a day in advance, refrigerate, and bake when ready.
- Add Protein: Mix in diced chicken or ham for a hearty main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes