cheesy ranch potatoes
These cheesy ranch potatoes are a deliciously creamy side dish that combines the savory flavors of ranch seasoning with gooey cheese. Perfect for family dinners or gatherings, these potatoes are sure to be a hit!
Equipment
- 1 baking dish (9x13 inch)
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 4 medium-sized russet potatoes About 2 pounds.
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 packet ranch dressing mix (1 ounce)
- 1/2 cup milk
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt To taste.
- Fresh chives or parsley For garnish, optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes. Cut them into bite-sized cubes.
- In a large mixing bowl, combine the sour cream, ranch dressing mix, milk, olive oil, garlic powder, black pepper, and salt. Mix until well combined.
- Add the cubed potatoes to the mixture and stir until all the potatoes are evenly coated.
- Transfer the coated potatoes into a greased baking dish. Spread them out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top of the potatoes.
- Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let cool for a few minutes. Garnish with fresh chives or parsley if desired before serving.
Notes
You can customize the cheese by adding mozzarella or pepper jack for an extra kick.
For a crispy topping, consider broiling the casserole for the last 2-3 minutes of cooking, keeping a close eye on it to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.