Farmer's Ranch Potatoes

Farmer's Ranch Potatoes

40
in da wings 2

"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

1 h 15 m servings 323 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

40
  1. 46 Ratings

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Most helpful positive review

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 mak...

Most helpful critical review

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 boil...

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 mak...

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 a...

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...

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 s...

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 fr...

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 boil...

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 p...

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

I didn't really like this recipe. I thought the sauce was very oily and the potatos didn't have much taste. I won't be making this again. Sorry!