Parmesan Ranch Potatoes

Prep Time
Cook Time
Ready In

"This recipe originally came from, 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


  • 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.



Delicious! For Labor Day we had a small cookout with my DH, MIL, our older DD her BF, and myself. I grilled ahi tuna mid rare and made this lovely tasty recipe to go with the tuna filets. I used red potatoes which I sliced up on a mandoline. After parcooking the potatoes and onions I ended up using a cup of ranch dressing and made 4 layers. The finished product was lightly browned on top and the combo of the parmesan cheese and ranch dressing produced a creamy sauce which enhanced the potatoes and onions. Its going into my Best of Zazz 2013 cookbook!

review by:
(2 Sep 2013)