Creamy Ranch Scalloped Potatoes
These ranch-flavored potatoes are a cheesy, comforting side dish perfect for any occasion.
Ingredients:
- 2 pounds Russet potatoes (about 4 cups, sliced)
- 1/2 cup chopped onion (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk
- 3 tablespoons ranch dressing mix
- 1 1/2 cups shredded cheddar cheese (divided)
Cooking Guide:
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Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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Prepare the Potatoes: Peel and thinly slice the potatoes. If using, chop the onion.
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Make the Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper until smooth. Cook for 1 minute, stirring constantly. Gradually whisk in the milk, then bring to a simmer. Reduce heat and simmer for 5 minutes, or until thickened. Stir in the ranch dressing mix.
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Assemble the Casserole: Layer half of the sliced potatoes in the prepared baking dish. Sprinkle with half of the chopped onion (if using) and half of the shredded cheese. Top with the remaining potatoes and onion. Pour the bechamel sauce evenly over the top. Sprinkle with the remaining cheese.
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Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
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Serve: Let the casserole cool slightly before serving. Enjoy!
Tips:
- For a richer flavor: Use chicken broth instead of milk in the bechamel sauce.
- Variety of Cheeses: Experiment with different cheeses like Gruyere, Monterey Jack, or a combination for a different flavor profile.
- Crispy Topping: For a more decadent and textural contrast, sprinkle some panko breadcrumbs with melted butter and dried herbs on top before the final baking stage.
- Leftovers: Store leftover ranch scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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