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READY IN ABOUT 1½ hrs

Cheesy Ranch Potato Bake

Read Reviews (589)

"This is a delicious side dish with cheese, potatoes, and Ranch! What's not to love?! I am always begged to bring this wherever I go. It is a great complement to a barbeque or any potluck meal. I have experimented with using more chili powder and using seasoning salt instead of regular salt." — JENNYBRIANNE

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

4 pounds russet potatoes, cut into 1/4 inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper

6 tablespoons butter, cubed
1 (8 ounce) package shredded colby-Monterey Jack cheese blend
1 (8 ounce) bottle Ranch dressing

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Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 10 mins
READY IN 1 hr 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 22, 2005

AWESOME! I made this for the first time for a pot luck at work. I made a few changes based on previous suggestions that were submitted. I used seasoned salt instead of regular salt. I used only 2TBS of lite melted butter (6 is way too much). Melted butter works better because it's easier to mix the seasonings in with the potatoes. I baked the potatoes for an hour the night before. The next day at work, I put the potatos in a crock pot, added the cheese, Ranch dressing, garlic and bacon pieces and cooked on low for 3 hours to melt the chesse. By lunch time it was all ready and it turned out perfect! I had A LOT of people ask for the recipe. It was the first dish to be completely eaten! And the best part was it was so easy to make!! The hardest part was cutting all the potatoes. I will denfinately be making this many more times!

—Ang329

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Most Helpful Critical Review

May 29, 2011

I cut this recipe in half. I used organic red potatoes and instead of bottled ranch dressing, I used my own homemade out of scratch dry ranch dressing mix mixed with a third cup each of lowfat mayonnaise, reduced fat sour cream and fat free plain yogurt. We thought this was good but we all agreed that it would have been better had the potatoes been mashed with the butter and ranch dressing, then spread into a baking dish with the cheese on top. I think it could use a little more spice, too. Maybe some chopped chives?

—Sarah Jo

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774 Ratings

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Mar 26, 2005

I'm begging anyone that is about to make this recipe to please please please exclude the 6 tbsp of butter!!! I just spooned over 2/3 cup of grease out of the pan. This could be a wonderful comfort dish with a great melding of flavours but the butter is totally unnecessary! I gave it 4 stars cuz I will make it again, just no butter.

—KITCHENWHIZ1

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Aug 13, 2006

Delicious and easy--you will not be disappointed! After reading several reviews with tweaking suggestions, here is what I did to produce the delectable result: I cubed red potatoes, leaving the skin on. I cut the butter amount by 1/3, and sautéed 1/2 cup chopped onion in it until softened. I then added the seasonings, and poured the mixture over the potatoes in the casserole dish, tossing to coat. After baking, I added 1/4 real bacon bits, along with the cheese and dressing, to the potatoes. The dish accompanied charcoal grilled hamburgers--a VERY tasty meal! I will definitely make this potato dish again and again.

—Corinne

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Oct 20, 2005

Looking for another potato bake, I decided to give this one a go. For extra taste, I added sauteed leeks and bacon at the point of adding the cheese and ranch dressing. Although this dish was very tasty, I found that the butter made the dish extremely greasy. I felt that spraying the baking dish lightly with oil would have been adequate, and that the butter was really quite unnecessary. I made the dish a second time, completely omitting the butter, it was definitely less greasy, hence a much healthier potato bake. The chilli powder gives this dish a bit of oomph and was a great addition. I will definitely make my version of this dish again. Thank you for the recipe.

—Kim

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Sep 19, 2006

WOW! This are great! My husband goes crazy for them every time I make them. I cut the recipe down to 4 servings & used: 1 1/4 lb potatoes, 1/2 t chili powder, 1/4 t salt, 1/8 t pepper. 1/3 C cheese, 1/3 C Ranch & no butter I just sprayed the pan with cooking spray. Very delicious. I make this with BBQ pork. Thanks for the wonderful recipe.

—Snowflake

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Apr 03, 2008

I've made this dish numerous times now and like to tweak it a bit here and there. I usually cut the chili powder and butter in half, use mild cheddar instead of Monterey Jack and add some season-all, celery salt, garlic and paprika. Also good to add: sliced leek, chives or green onions. Lastly, we prefer Ken's Ranch over Hidden Valley.

—EXQWIZME

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Oct 11, 2006

Husband and I loved this dish, my picky 10 year old didn't, but I'm not sure if he actually tried it or just looked at and decided (which he does quite often). I did change one thing, instead of using butter, I mixed the potatoes and seasonings in a ziplok bag with olive oil - I wanted to make it a little healthier.

—SB

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Nutrition

Calories
331 kcal
17%

Carbohydrates
27.5 g
9%

Cholesterol
38 mg
13%

Fat
21.8 g
34%

Fiber
2.9 g
12%

Protein
7.5 g
15%

Sodium
571 mg
23%

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

Nutritional Information

Cheesy Ranch Potato Bake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 331
Calories from Fat: 196

% Daily Value *
Total Fat 21.8g 34 %
Saturated Fat 8.7g 43 %
Cholesterol 38mg 13 %
Sodium 571mg 23 %
** Potassium 668mg 19 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 2.9g 12 %
Protein 7.5g 15 %
Sugars 2.2g
Vitamin A 11 %
Vitamin C 20 %
Calcium 20 %
Iron 14 %
** Thiamin 13 %
** Niacin 20 %
** Vitamin B6 25 %
** Magnesium 12 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.