Baked Cheesy Ranch Potatoes
Total Time
45 mins
Prep Time
5 mins
Cook Time
40 mins
Rating
4.93 out of 5 stars
(77)
Ingredients
6 servings
- 3 lbs baby red potatoes, unpeeled
- 1/2-1 cup buttermilk or yogurt ranch dressing
- Garlic salt, to taste
- 1 – 1 1/2 cups finely shredded Mexican cheese blend
- Chives or green onions to garnish, optional
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Preparation
Step 1
Cut potatoes into 1″ to 1 1/2″ pieces. Fill a 5 Qt pot half full with salted warm water (about 7 cups water and 1 tsp salt). Add potatoes and bring to a boil then cook at a low boil for 8-12 minutes depending on size of potatoes (they should be nearly done and should be fairly easy to pierce with a fork). Drain well.
Step 2
Drizzle 1/2 cup ranch dressing directly into the pot with drained potatoes and gently toss – just enough to coat evenly.
Step 3
Transfer potatoes into greased casserole dish. Sprinkle potatoes with garlic salt to taste. Bake uncovered at 400˚F for 20-25 minutes. Remove casserole from oven and set oven to broil.
Step 4
Sprinkle the top with 1 cup Mexican cheese blend, return to oven and broil for 2-3 minutes or until cheese is melted. It's perfectly ok to add more garlic salt at the end if you under-seasoned it the first time. Garnish with chopped chives or green onion if desired.
Step 5
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Chef's notes
It's perfectly ok to add more garlic salt at the end if you under-seasoned it the first time.
