Creamy, Cheesy Ranch Potatoes are the ultimate comfort food recipe that everyone will love. Perfect for potlucks, holidays, and a crowd favorite dish to pass. Soft, warm potatoes covered in creamy ranch and cream cheese and topped with gooey melted cheddar.
Cheesy Ranch Potatoes
Cheesy Ranch Potatoes. It's one of those recipes that just needs no introduction, but I'll give it a short little one anyway. Imagine with me, will you? Comforting potatoes mixed with creamy cream cheese, seasoned with ranch, and topped with gooey melted cheddar. It's a recipe that everyone will love. Cheesy Ranch Potatoes are perfect to bring to a potluck or holiday as a dish to pass, or you can throw in some meat, like Kielbasa or chicken, and make a meal out of it. So versatile and so good.
To make you own Cheesy Ranch Potatoes you'll need about 5-7 medium russet potatoes, butter, sour cream, cream cheese, Ranch seasoning mix, and shredded cheese. You can leave the skin on the potatoes or peel it off. If you're leaving it on, be sure to scrub the potatoes to get the dirt off. Cut the potatoes into cubes, and dump them into a greased 9"x 13" baking dish. Cut the butter into thin slices and place on top of the potatoes. Cover the dish and bake at 325° for about an hour, until the potatoes are tender.
While the potatoes are cooking, you can prep the rest of the ingredients. In a large mixing bowl, add your softened cream cheese, sour cream, and ranch mix. Whisk it all together until it's nice and smooth. You can also stir in an extra cup of shredded cheese if you like your potatoes extra cheesy (and who doesn't, honestly?).
When the potatoes are cooked and soft, add them to your large mixing bowl with the cream cheese mixture, and gently stir to fully coat the potatoes. Pour the cheesy potato mixture back into the baking dish, and top with 1-2 cups shredded cheddar. Cook for an additional 15 minutes, until the potatoes are heated through and the cheese is gooey and melted.
Serve warm, and enjoy all that cheesy, comfort food goodness!
Cheesy Ranch Potatoes Recipe
Ingredients
- 5-7 medium russet potatoes cubed
- ¼ cup butter thinly sliced
- 1 cup sour cream
- 1 8 ounce package cream cheese, softened
- 1 envelope Ranch seasoning mix
- 1-2 cups shredded cheddar
Instructions
- Place cubed potatoes in a greased 9"x13" baking dish.
- Place butter slices on of potatoes.
- Cover and bake at 325° for about an hour, until potatoes are tender.
- In a small mixing bowl, whisk together sour cream, cream cheese, and Ranch mix.
- Stir Ranch mixture into potatoes. Top potatoes with cheese.
- Bake for an additional 5-10 minutes, until cheese is melted and bubbly.
Did you like this Cheesy Ranch Potatoes recipe? Find more on my Salads & Side Dishes and Dinner Ideas boards on Pinterest!
If you liked this Cheesy Ranch Potatoes recipe, you might also like
11 Cheap Meals to Make with Potatoes
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Shari D says
Hi! Great blog! I enjoy reading through your yummy sounding recipes! I thought I might add a quick tip for you and your Readers.
I noticed you have ¼ cup of thinly sliced butter in this recipe. Slicing butter can be a hassle, especially when you get down to that last little bit. Try putting the butter in the freezer until it's good and hard. The whole stick - not just the portion you'll use.
Then when you're ready for it in your assembly process, if you need less than the whole stick (½ cup) take it out, mark the quantity you need directly on the butter with a sharp paring knife, by cutting a straight line into one side of it through the paper, and using the measuring marks on the wrapper as your guide. Just make a visible mark, don't cut it through a lot. Then peel back the wrapper part way, exposing the mark.
Then get out your cheese and vegetable shredder - the kind you hold in your hand, preferably the one-sided kind, rather than the 4-sided "box" shredder. Hold the stick of butter by the still-wrapped other end, and using the largest shredding hole side, rub the stick of butter down the shredder repeatedly, right into or over the food it belongs in, until you've reached that mark showing the quantity! It also makes it easy to incorporate into a recipe you need to just add butter to, in the mixing bowl.
Then, when you have it shredded and you don't need any more, just rewrap the stick with the paper still on it, and put it back in the freezer, in the fridge, or unwrap completely and add it to your butter container for table use.
Your fingers don't get nearly as greasy, the butter is easy to spread across, or mix into any recipe, or even melt if that's your need. Any butter left clinging to the shredder you can remove with the paring knife you used to mark the stick!
Hope you find this useful!