If you’re craving a side dish that’s creamy, cheesy, and packed with flavor, this Creamy Ranch Potato Casserole is your answer. Perfect for family dinners, potlucks, or a cozy weekend meal, it combines tender potatoes with the herby, tangy goodness of ranch dressing. It’s the kind of dish that feels like a warm hug on a plate.
Creamy Ranch Potato Casserole
Servings: 6-8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Russet potatoes, peeled and cubed | 6 medium |
| Sour cream | 1 cup |
| Ranch dressing | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Chopped green onions | 1/2 cup |
| Cooked and crumbled bacon | 1/2 cup |
| Salt and pepper | To taste |
| Butter, melted | 2 tablespoons |
| Crushed cornflakes or breadcrumbs (optional) | 1/2 cup |
Directions:
- Prep the oven. Preheat to 350°F (175°C).
- Cook the potatoes. Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- Mix the creamy base. In a large bowl, combine sour cream, ranch dressing, cheddar cheese, green onions, and crumbled bacon.
- Combine with potatoes. Gently fold in the cooked potatoes until they’re evenly coated. Season with salt and pepper.
- Assemble the casserole. Transfer the mixture to a greased 9×13-inch baking dish. Drizzle melted butter on top, and sprinkle crushed cornflakes or breadcrumbs for extra crunch if desired.
- Bake. Place in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Serve. Let cool for a few minutes before serving.
Variations & Tips:
- Swap sour cream with Greek yogurt for a lighter version.
- Add vegetables like broccoli or peas for a nutritional boost.
- For a touch of heat, mix in a pinch of cayenne pepper or a dash of hot sauce.
- Make it vegetarian by omitting bacon or using smoked paprika to maintain that savory depth.
- Pair with grilled chicken, roasted beef, or a crisp green salad for a balanced meal.
