Ranch Potato Casserole

A great alternative to the humdrum potato salad.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 6 -8  medium  red potatoes, scrubbed clean
• 1⁄2 cup sour cream
• 1⁄2 cup  ranch salad dressing (not dry powder)
• 1⁄4 cup bacon, fried crisp and crumbled
• 2  tablespoons  minced fresh parsley
• 1  cup cheddar cheese

• Topping

• 1⁄2 cup  shredded cheddar cheese
• 2  cups  corn flakes, crushed slightly
• 1⁄4 cup butter, melted

Directions

1. Cook the potatoes until tender. I usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. Quarter the potatoes, leaving the skin on.
2. In a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. Toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. Top with the 1/2 cup of the cheese.
3. In a small bowl, combine the corn flakes and butter; sprinkle over the casserole. Bake at 350 degrees for 35-45 minutes.