Ranch Scalloped Potatoes
Created by Earnhardt on October 22, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 90m
- Recipe #6834
Ingredients
- 1 cup whole milk (or half and half cream)
- 1/2 cup heavy cream
- 1 cup prepared Hidden Valley Ranch Salad Dressing
- 5 baking potatoes, peeled and thinjly sliced (about 3 pounds, do not rinse baking potatoes after slicing as it removes some of the starch, and the starch helps the layers stay together once cooked).
- 1 onion, slinly sliced
- 1/2 teaspoon salt
- Ground pepper
- 2 cups shredded old white cheddar cheese (cheese must be aged)
How to Make
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Step 1: Preheat oven to 425°F (220°C). Grease 13 x 9-inch (3 L) glass baking dish. Combine milk, cream and ranch dressing. (do not rinse baking potatoes after slicing as it removes some of the starch, and the starch helps the layers stay together once cooked).
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Step 2: Place half of potatoes in prepared baking dish, overlapping them. Sprinkle with half of onions, salt and pepper. Pour half of dressing mixture over potatoes. Repeat layers. Cover dish with a lid or foil.
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Step 3: Bake in centre of oven for 60 to 70 minutes or until potatoes are tender when pierced with a fork.
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Step 4: Remove foil, sprinkle with cheese and bake uncovered for 15 to 20 minutes or until golden. Let stand 10 minutes before serving.
Nutritional Facts
- Serving Size: 1 (235.1 g)
- Calories 247.3
- Total Fat - 21.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 24.7 mg
- Sodium - 557 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.1 g
- Sugars - 3.9 g
- Protein - 2.5 g
- Calcium - 56.1 mg
- Iron - 0.4 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg