Description
Creamy, cheesy potato casserole loaded with bacon, ranch seasoning, and melted cheddar cheese
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 1 packet ranch dressing mix
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 8 strips bacon, cooked and crumbled
- 3 green onions, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 1/4 cup milk or heavy cream
Instructions
- 1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
- 2. Boil cubed potatoes in salted water for 12-15 minutes until fork-tender.
- 3. Cook bacon until crispy and crumble when cooled.
- 4. Drain potatoes thoroughly and let rest 2-3 minutes.
- 5. Combine melted butter, cream cheese, sour cream, ranch packet, garlic powder, pepper, and milk in large bowl.
- 6. Fold in drained potatoes gently, keeping some texture.
- 7. Add 1 1/2 cups cheese and half the bacon to mixture.
- 8. Transfer to baking dish and top with remaining cheese and bacon.
- 9. Bake 25-30 minutes until golden and bubbling.
- 10. Garnish with green onions before serving.
Notes
Store leftovers in refrigerator up to 4 days. Reheat with splash of milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g