Farmer's Ranch Potatoes Recipe - Allrecipes.com
Farmer's Ranch Potatoes Recipe
  • READY IN hrs

Farmer's Ranch Potatoes

Recipe by  

"I got this recipe from a farmer's wife who used to serve it to the men-folk with their mid-day meal. I get many requests to make this, especially by my 12-year-old daughter."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on.
  2. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside.
  3. Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole.
  4. Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2008

I thought this was delicious! My whole family loved them too! The only thing I would do different is to add salt and pepper on the potatoes before adding the ranch mixture.I'll definately be making this again!

 
Most Helpful Critical Review
Apr 19, 2005

I used Yukon Gold potatoes that were rather large, so I zapped them in the microwave until done. The ranch/sour cream mixture didn't seem to be enough, so the whole dish was dry, but maybe boiling the potatoes would have solved that problem. My husband also ate almost all the corn flakes and I didn't realize it until I went to use them, so I substituted plain bread crumbs and the topping looked fine. Overall, pretty good, and I think I'll give it another try - this time as written!

 

44 Ratings

Aug 21, 2005

Made this for the first time today... and can only say PHENOMINAL....I did make some minor modifications to this though, mainly for personal taste... The modifications are for a doubled recipe and was served at a ministry BBQ, had I known that it was going to go over as well as it did I would have actually quadrupled the recipe and still would not have had any left-overs.. 1) replaced the cheddar cheese with 2 7 oz bags of Sargentos Bistro Blends, one Asiago and roasted garlic and one Sundried Tomato and Basil, The Asiago went in with that sour cream mixture, the other was mixed in with the topping... I replaced the bacon with diced pancetta and added 1/4 Walla Walla Sweet Onion and 1 Tsp of minced garlic Used bacon ranch instead of plain ranch... Replaced the Parsley with Fresh Chives Drizzled the melted butter over the topping rather than mixing it in with the cheese and cornflake mixture... I will definitely make this again, but will change a couple of items even further I will reduce the amount of cornflakes in the topping and not add them until the last 15 minutes of baking time... The only thing I did not like about this was the layer of grease on the bottom of the dish as it was being served. This could be avoided by using a thin layer of the cornflakes on the bottom of the baking dish to absorb it.

 
Sep 04, 2005

This is a yummy one. I've been making this for years, and call it Ranch Potato Casserole. It's sooo tasty! Last time I made it, I had fresh basil and not parsley so I used that. It was still good! I've tried it with low-fat ingredients and it's just not as good....so I only make it for special occasions!

 
Jan 06, 2009

I am going to be one of those people that changes the recipe and then states her opinion- I know, me too.... Anyway I didn't have red potatoes so I used yellow and scaled back the recipe for 4 servings. Cubed the raw potato thru it in an oven safe casserole dish sprinkled with fresh ground pepper and two crisp crumbled bacon strips. Mixed sour cream, 1/4 Cup ranch dressing powder and cheese in a small bowl. Poured over potatoes and mixed thoroughly. Covered and cooked for 1 hour in a 325 oven (I was roasting a chicken at that temp). Didn't use topping. THIS WAS SO GOOD! NOT DRY AT ALL!

 
Apr 24, 2007

VERY HEAVY! The first time I had them my Mom made them and while they tasted good, I could hear my heart saying mercy. I made these last week for a poluck and I tweaked it. I used 2/3 cup fat free sour cream, used 2/3 cup fat free sour cream (instead of bottled dressing) and used 2 packets of Ranch dry seasoning mix, used 2% cheddar cheese, Used the precooked bacon pieces (less calories and fat then fresh bacon)added 3 tbsp's minced garlic to the mix and used Land O Lakes light butter with Canola Oil (in small tub) in place of butter. It tasted a little different then the orginal but was still DELISH!!!!!! Cut the fat & calories by over a 1/3 and there was none left. I have added dill or chives or green onions also, to help flavor them up! had many people ask for the recipe. I gave them the original version and mine!

 
Sep 07, 2010

I'm kind of stumped by the "dry and tasteless" reviews. I stayed very true to the recipe, except scaled it up to 18 servings because I had 3 pounds of potatoes. I still baked it in a 9 by 13 pan though. Maybe the thicker layer of potatoes held the sauce better? I also salted my water for the potatoes, sprinkled seasoned salt on them once they were in the pan, and added some pepper to the sauce. I was actually a little skeptical of how they'd turn out since the sauce didn't taste that great to me, but the flavors really melded together wonderfully to the point that you wouldn't necessarily pinpoint the flavors as being ranch, sour cream, and cheddar cheese. Also I sprinkled my bacon over the topping to keep it from getting soggy, and I used the original amount of topping in spite of increasing everything else. The only thing I would change for next time is decrease the butter in the topping (which was really good) because I ended up with puddles of melted butter in the bottom of the dish. That may be because I measured the 3 cups of cornflakes before crushing them, maybe if I'd used more the amount of butter would have been okay.

 
Apr 19, 2012

Mmm. These were very good. The more you ate though, the less you liked the flavor. Overall they were good.

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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