Parmesan Ranch Potatoes
7
Servings
Servings
5m PT5M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #6805
October 16, 2012
"This recipe originally came from F.com, and used non-specific amounts of ranch dressing and shredded cheddar cheese, as well as red potatoes and red onion. I've changed virtually everything, so I feel comfortable posting it. You can also crumble some cooked bacon and add it to the layers if you wish (which is particularly good if you use cheddar instead of Parmesan)."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (241.3 g)
- Calories 183
- Total Fat - 2 g
- Saturated Fat - 1.2 g
- Cholesterol - 5.3 mg
- Sodium - 301.1 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 3.9 g
- Sugars - 3.6 g
- Protein - 6.8 g
- Calcium - 110.9 mg
- Iron - 1.6 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.2 mg
Step 1
Place potato slices, onion and salt in a large pot; cover with water and bring to a boil.
Step 2
Reduce heat to medium-high, cover and simmer for 15 minutes, stirring occasionally.
Step 3
When potatoes are tender; drain mixture well.
Step 4
Preheat oven to 375F; grease a large casserole dish.
Step 5
Place 1/3 of the potato-onion mixture in bottom of prepared casserole dish; drizzle with 1/3 of dressing and sprinkle with 1/3 of Parmesan. Repeat layers until all ingredients are gone.
Step 6
Cover casserole and bake at 375F for 20 minutes; uncover and continue baking an additional 10 minutes.
Tips & Variations
No special items needed.
Tags :
Side Dishes
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