Description
These Baked Cheesy Ranch Potatoes are a comforting and flavorful side dish, featuring tender baby red potatoes coated in creamy ranch dressing, baked to perfection, and topped with a melty Mexican cheese blend. Perfect for family dinners or potlucks, this recipe offers a delightful combination of savory, tangy, and cheesy flavors.
Ingredients
Potatoes
- 3 lbs baby red potatoes (unpeeled)
Coating
- 1/2 cup buttermilk ranch or yogurt ranch dressing
- Garlic salt (to taste)
Topping
- 1 to 1 1/2 cups finely shredded Mexican cheese blend
- 2 Tbsp chives or green onions (optional garnish)
Instructions
- Prepare the potatoes: Cut the baby red potatoes into 1 to 1 1/2 inch pieces. Fill a 5-quart pot half full with salted warm water (approximately 7 cups water and 1 tsp salt). Add the potatoes and bring to a boil, then reduce to a low boil and cook for 8 to 12 minutes, until the potatoes are nearly tender and easily pierced with a fork. Drain the potatoes well.
- Coat with ranch dressing: Drizzle 1/2 cup of ranch dressing directly into the pot with the drained potatoes. Gently toss the potatoes to coat them evenly but carefully to avoid breaking them.
- Bake the potatoes: Transfer the coated potatoes into a greased casserole dish. Sprinkle garlic salt over the potatoes to taste. Bake uncovered in a preheated oven at 400˚F (204˚C) for 20 to 25 minutes, allowing the potatoes to brown slightly and flavor to develop.
- Add cheese and broil: Remove the casserole from the oven and set the oven to broil. Sprinkle about 1 cup of the shredded Mexican cheese blend over the potatoes. Return the dish to the oven and broil for 2 to 3 minutes, or until the cheese has melted and started to bubble. Add additional garlic salt if needed. Garnish with chopped chives or green onions if desired before serving.
Notes
- Choose baby red potatoes for the best texture — they hold their shape well after boiling and baking.
- If you prefer a milder flavor, reduce the amount of garlic salt or use regular salt instead.
- Use buttermilk ranch dressing for a tangier taste or yogurt-based ranch for a lighter option.
- Be careful while broiling to avoid burning the cheese; watch it closely during the last step.
- This dish is best served warm and pairs wonderfully with grilled meats or a fresh green salad.