Prep 30 mins
Cook 45 mins
This is a great potato recipe.
- 6 -8 medium red potatoes
- 1⁄2 cup sour cream
- 1⁄2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1⁄2 cup shredded cheddar cheese
- 2 cups crushed corn flakes
- 1⁄4 cup melted butter
- Cook potatoes with skins on until tender.
- Mix sour cream, salad dressing and cheese.
- Quarter potatoes and place in a 9x13-inch pan, pour sour cream mixture over potatoes, mix well.
- Mix corn flakes, cheese and butter, sprinkle over casserole.
- Bake 350°F for 40 - 45 minutes.
These are great! Was told tonight "you make the best potatoes" I added a bit more ranch then sour cream for a bit of a stronger ranch flavour
I wish I could give this recipe 10 stars, as I loved these potatoes! These are a nice change from the taters one makes with hash browns, canned soups, and sour cream. I used 8 potatoes, and boiled them in salted water for exactly 30 minutes. I also cut the potatoes smaller (each into 8-pieces), and I'm glad I did. I placed the potatoes in a greased baking pan. (I used Country Crock Spread to grease the pan.) To give the potatoes more ranch flavor, I used a 3/4 cup of the bottled dressing, mixed with 1/3 cup of sour cream. Adding more ranch dressing, gave the potatoes a nice tangy flavor. I poured that mixture over the potatoes (no need to stir/mix them), then topped the taters with 1-1/2 cups of shredded sharp cheddar cheese. Also, I didn't crush the cereal (this way they won't burn so easily). I just drizzled the melted butter over 2 cups of the (whole) corn flakes cereal, and baked this casserole (uncovered) for 45 minutes. The end results...YUM!! This recipe is definitely a keeper. They'd be good served for breakfast, brunch, lunch, or dinner!
This was really good & so simple too.. I left out the butter & it didn't really need it & also added some bacon bits. The top got a little overly crunchy so I would put foil over it next time but this was a really yummy tater dish. Thanks for posting!