Ranch potatoes recipe

Creamy, cheesy, and loaded with flavor, ranch potatoes are the kind of side dish that makes any meal more comforting. Tender cubes of potato are coated in a rich cream of mushroom and ranch dressing mix, then topped with cheddar cheese and crispy bacon. The result is a warm, hearty casserole that works just as well for a weeknight dinner as it does for holiday gatherings. With just a handful of ingredients, you get a dish that tastes like it came straight from a family cookbook.

Why this recipe works

• Rich, comforting flavors: The combination of ranch seasoning, cream of mushroom soup, and cheddar cheese creates a savory, creamy base that coats every bite of potato.
• Perfect texture: Parboiling the potatoes before baking ensures they’re tender inside while the oven time gives the edges a light crisp.
• Bacon for added depth: Crispy bacon adds a smoky, salty punch that balances the creaminess and keeps the flavor exciting.
• Easy prep, big results: Simple pantry and fridge staples come together quickly, making this a stress-free side dish with impressive flavor.

Serving suggestions

• Holiday favorite: Ranch potatoes make an excellent side for Thanksgiving, Christmas, or Easter, pairing beautifully with turkey, ham, or roast beef.
• Everyday dinner side: Serve alongside grilled chicken, pork chops, or steak for a hearty, satisfying meal.
• Add fresh contrast: A simple side salad with vinaigrette helps cut through the richness and adds freshness to the plate.
• Crowd-pleasing potluck dish: Bring this casserole to gatherings. Its creamy, cheesy, and bacon-loaded appeal is always a hit.

Ranch potatoes recipe

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Ranch potatoes with creamy sauce, cheddar, and crispy bacon make an easy, flavorful side dish perfect for holidays or weeknight dinners.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 8–10 medium potatoes (cut into 1/2” cubes)
• 1 can cream of mushroom soup (undiluted)
• 1 1/2 cups milk
• 1 envelope ranch dressing mix
• 2 cups shredded cheddar cheese (divided)
• salt and pepper
• 6 bacon slices (cooked until crispy and crumbled)

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Instructions

1. Pre-heat the oven to 350 degrees. Add potatoes to a large pot. Add enough water to cover the potatoes and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
2. Lightly grease a 13×9 inch casserole dish. In a bowl mix together the cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, salt and pepper. Pour over potatoes in the casserole dish.
3. Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.

Nutrition

• Serving Size:
• Calories: 557
• Sugar: 7.2 g
• Sodium: 1259.4 mg
• Fat: 29.6 g
• Carbohydrates: 52.4 g
• Protein: 21 g
• Cholesterol: 63.9 mg