Recipe by in da wings
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium red potatoes
creamy Ranch salad dressing
chopped fresh parsley
shredded Cheddar cheese
crushed cornflakes cereal
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!
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!
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.
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!
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!
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!
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.
Mmm. These were very good. The more you ate though, the less you liked the flavor. Overall they were good.
* Percent Daily Values are based on a 2,000 calorie diet.
Farmer's Ranch Potatoes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 216
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make colorful pan-roasted baby new potatoes with bacon.
Learn how to make this creamy, cheesy casserole—a favorite all year long.
See how to make a rich, creamy potato casserole with a crispy top.