Total Time
Prep 25 mins
Cook 30 mins

Rich, creamy, and comforting potatoes. Will go with anything.

Ingredients Nutrition

  • 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
  • 1 can cream of mushroom soup, undiluted
  • 1 14 cups milk
  • 1 envelope ranch dressing mix
  • 1 12 cups shredded cheddar cheese, divided
  • salt and pepper
  • 6 slices bacon, cooked and crumbled


  1. Add the potatoes to a saucepan.
  2. Add water to cover.
  3. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
  4. Place drained potatoes into a greased 13x9 inch baking dish.
  5. In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
  6. Sprinkle crumbled bacon and the remaining cheese over the top.
  7. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.
Most Helpful

5 5

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!! That makes it at least a TEN star rating. :)

5 5

This is a great potato dish! I made one change in the cooking process; I placed all the sliced potatoes in the baking dish from the start and let them cook completely in the oven (no pre-boiling), and they were done in about 40 minutes. Other than that, I stuck to the recipe as written, and we all really liked this dish. I will definitely make this recipe again. Thanks for sharing your recipe, ratherbeswimmin'.

5 5

This was so delicious! My family loved it! I made it with some very minor modifications. First of all, I only used about 7 potatoes and it made a TON, probably about twice what we needed (we're a family of 5 & normally don't have much left). I used a fiesta blend of cheese, a tiny amount of mozzarella, and a slice of provolone because that's what I had on hand (& we were still just a little short on cheese). My ranch packet was the spicy kind and I also added some sprinkles of cayenne pepper because I like a little kick. I also added a drizzle of regular ranch salad dressing for the heck of it. Finally, I used bacon bits because I didn't have any bacon.<br/><br/>The main change I made was that I cut my potatoes into bigger chunks and didn't boil them first. That was a mistake because some of the potatoes were not soft. I microwaved them to help them get softer, but I didn't put any water in the container...which probably would have helped. (I know, I know. I'm new to cooking potatoes and I'm still making rookie mistakes.) But even though some of my potatoes weren't that soft, it was still super fabulous!!! And since it made so much, I have plenty of leftovers to enjoy...assuming the kids spare any for me. Thanks for posting this ratherbeswimmin'! We're going to be enjoying this again and again!<br/><br/>I served this with a side of asparagus and a main dish of Tomato & Artichoke Chicken ( ). Super meal all the way around!