Ranch Potato Casserole


  • 6 to 8 medium red potatoes (approximately 2-2 1/2 pounds)
  • 1/2 cup sour cream
  • 1/2 cup ranch style dressing
  • 1/4 cup crumbled bacon
  • 2 tablespoons minced fresh parsley
  • 1 cup shredded Cheddar cheese


  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 2 cups lightly crushed cornflakes
  • 1/4 cup butter, melted

Directions: Preheat oven to 350° F.  In a large saucepan, add enough water to cover potatoes.  Simmer potatoes until tender;  drain and cool. Cut potatoes (do not peel) into quarters.  In a 13″ x 9″ pan, add potatoes, set aside.  In a small bowl, add sour cream, dressing, bacon, parsley and 1 cup cheese, mix together.  Pour sour cream mix over potatoes and gently toss.  Top with remaining cheese.  In a small bowl, add cornflakes and butter, gently mix.  Sprinkle over casserole.  Place pan in oven and bake 40-45 minutes.

Yield:  8 servings



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