Ranch Potatoes

"I got this from my mother-in-law , who is a SUPERB cook.I always look forward to getting recipes from her.These potatoes are ALWAYS a HUGE hit when I make them!"
photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Chef Sarita in Aust photo by Chef Sarita in Aust
photo by Mayniac May Family photo by Mayniac May Family
photo by Wildflour photo by Wildflour
photo by Food.com photo by Food.com
Ready In:
1hr 10mins


  • 1 14 lbs red potatoes, sliced 1/4 inch thick (about 3 medium)
  • 1 medium red onion, sliced
  • ranch salad dressing
  • grated sharp cheddar cheese
  • salt and pepper


  • Cook potatoes and onions together in a little water until tender.
  • Drain.
  • Salt and pepper to taste.
  • Grease casserole dish with butter or something similar.
  • In casserole, place a layer (maybe an inch thick) of potatoes and onions.
  • On top of that add a layer of ranch dressing, enough to coat the top of potatoes and onions.
  • Next, put a layer of cheese on top of ranch.
  • Repeat with another layer of potatoes and onions, then ranch, and finish with layer of cheese on top.
  • Bake in 350 degree oven for 30 minutes.

Questions & Replies

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  1. Graybert
    This was not at all what I would have expected! I didn't put too much ranch dressing for fear that it would consume the dish, so I lightly covered the potatoes. This was really good - different and tasty. i had my reservations but I will definitely make this again!! Thanks!
  2. LALH
    This recipe was very good, but I tend to get lazy, especially when cooking for a lot of people. I tossed the sliced potatoes with the ranch dressing and the cheddar cheese, and after putting it into the pan I topped with some real bacon bits and chopped green onions. Tastes like a loaded baked potato.
  3. Stewie
    Just made this for dinner and it was delicious! I used reduced fat ranch dressing and lower fat cheese (simply because that was on hand) and it was great. I'll make this again!
  4. Sharlene~W
    These were easy and tasty. Next time I think I will make them with white-skinned potatoes and yellow onions. I think they will be just as good and these are staples I normally have on hand. Nice flavor though--definitely a make-again.
  5. yooper
    Nice and tangy. I doubled the recipe since there were five of us and we all have big appetites! One guy had 3 helpings...made this for 'Zaar day. Next time I might add a little bit of garlic, but since my main course was garlic pork roast I didn't bother.


  1. Loves-2-Cook
    This was very good. I cooked it in a 1.5 quart greased casserole dish. Instead of going to the trouble of boiling potatoes, I used two 15 ounce cans of diced potatoes (drained). I also used yellow onion instead of red because that's what I had on hand. I added about a teaspoon of the pre-chopped garlic from a jar and used about 1/4 - 1/3 of a cup of ranch. Stirred it altogether and baked for about 20 min. Then added about a cup of shredded cheese on top and finished cooking it. I cooked it at about 400 degrees. Nice flavor and will be making it again. Thanks for the recipe.



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