Creamy, Rich Ranch Potatoes With Cheese

READY IN: 1hr 15mins
Recipe by Wildflour

Many versions of this...but this is how I make them! Being a meat and potaoes kind of girl, these are just one of my all-time favorite potatoes! The original version just wasn't very creamy.

Top Review by Sobiedaddies

Very good and not too salty IMO. I couldn't stand to wait for the potatoes to thaw, so I tried to compensate by baking longer. I should have waited 80 minutes; some were cooked, some were still al dente. I loved how the ranch flavor wasn't overdone, but I think I'll stick with my tater tot version of this purely for the tot texture. Thanks Wildflour!

Ingredients Nutrition

  • 3 lbs frozen cubed hash brown potatoes, thawed
  • 2 (8 ounce) packages cream cheese, cubed
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 2 (1 ounce) envelopes hidden valley ranch dressing mix
  • 2 cups shredded four-cheese Mexican blend cheese, divided
  • 1 cup durkee fried onions, to taste (Original or Cheese)

Directions

  1. In large bowl, blend soups and cream cheese.
  2. Microwave til creamy and cheese is melted, stirring occasionally.
  3. Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
  4. Fold well til all potatoes are coated.
  5. Pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly.
  6. Sprinkle top with rest of shredded cheese.
  7. COVER and bake at 350º for 50-55 minutes.
  8. Uncover, top with onions.
  9. Bake UNCOVERED for another 5 minutes or til onions are lightly browned.
  10. *Nice additions:.
  11. 1 cup diced, fully-cooked ham.
  12. Cooked, crumbled bacon (4-6 slices).
  13. Saute'd onions.
  14. Saute'd mushrooms.

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