Creamy, Rich Ranch Potatoes With Cheese

"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."
 
Download
photo by GirlEatsWorld photo by GirlEatsWorld
photo by GirlEatsWorld
photo by GirlEatsWorld photo by GirlEatsWorld
Ready In:
1hr 15mins
Ingredients:
7
Serves:
10
Advertisement

ingredients

  • 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)
Advertisement

directions

  • In large bowl, blend soups and cream cheese.
  • Microwave til creamy and cheese is melted, stirring occasionally.
  • Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
  • Fold well til all potatoes are coated.
  • Pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly.
  • Sprinkle top with rest of shredded cheese.
  • COVER and bake at 350º for 50-55 minutes.
  • Uncover, top with onions.
  • Bake UNCOVERED for another 5 minutes or til onions are lightly browned.
  • *Nice additions:

  • 1 cup diced, fully-cooked ham.
  • Cooked, crumbled bacon (4-6 slices).
  • Saute'd onions.
  • Saute'd mushrooms.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. Loaded with salt but we loved them anyway :) They were so delicious and we enjoyed them with our pork chops and applesauce!
     
  3. This recipe makes a lot of potatoes! It is a perfect dish for a potluck or any type of cookout/ party. Although, it was much too rich, creamy and salty for my taste, I would make it again for a get together. The changes that I will make is less ranch dressing and low sodium soup if I can find it. Also, I might use breadcrumbs instead of the fried onions. Thanks for sharing.
     
  4. I'll keep this one forever! Very delicious, savory, and creamy!
     
  5. Made these for our end of season softball cookout. They were a HUGE hit!! A couple of the girls had FOUR servings each!! One of the coaches had at least that many and just raved about them! I used the potatoes o'brien in them and thought the pepppers gave them a bit of color and flavor. Other than that, I made them exactly as the recipe states. I'm sure these will be requested often now that we've tried them! Thanks for sharing!!
     
Advertisement

Tweaks

  1. This recipe makes a lot of potatoes! It is a perfect dish for a potluck or any type of cookout/ party. Although, it was much too rich, creamy and salty for my taste, I would make it again for a get together. The changes that I will make is less ranch dressing and low sodium soup if I can find it. Also, I might use breadcrumbs instead of the fried onions. Thanks for sharing.
     
  2. This went very well with Pulled Pork Recipe #26257 and chia's cole slaw recipe #47606. I replaced the hidden valley ranch dressing mix with my Buttermilk and Onion Salad Dressing Mix Recipe #89367 minus the salt. As had been suggested by Kelly M, I used the reduced sodium soups. Also, if this had not been tried in the crock pot--it works great. I mixed everything up, cooked it on high for 1 hour reduced the temperature to low, sprinkled the remaining cheese on top and cooked it for about another 2 hours. A few minutes before serving I sprinkled the onions over all, left off the cover to the crock pot and allowed it sit for a few minutes. It was hot when we got home and all I had to do was heat up the pork.
     

RECIPE SUBMITTED BY

Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes