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Saturday, September 23, 2017

Ranch Potato Casserole

This was a delicious take on regular baked potatoes. I didn't bother to boil the potatoes first, and they still turned out delicious. I also used breadcrumbs instead of cornflakes because that's what I had on hand. Throw in some chicken, and you have a complete meal. 


Ranch Potato Casserole

6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), peeled and quarterered
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese

TOPPING:
1/2 cup (2 ounces) shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted


Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain.


Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes.