Saturday, June 23, 2012

RANCH POTATO CASSEROLE


I love potatoes in any form and especially in casseroles that
combine spices with a sauce and cheese.
Leftovers have the same delicious taste when reheated.
This attractive and tasty dish would travel well to a potluck meal.


Potato chunks are mixed with the sauce, bacon bits
and cheese.  Make changes in the herbs and spices to suit your own taste.


Pile into a casserole dish and sprinkle with shredded cheese.


Saute bread crumbs in melted butter for a crisp topping.



RANCH POTATO CASSEROLE

6 to 8 medium red potatoes
1 tsp. butter or margarine
½ tsp. salt

Cook potatoes in skin with butter and salt in water until tender, about 20 minutes.
Cool to the touch; peel and cut into chunks. 

½ cup sour cream
½ cup prepared ranch dressing
2 tbsp. fresh parsley, minced (or 2 tsp. parsley flakes)
2 tsp. chopped fresh dill ( or ½ tsp. dried dill)
½ tsp. kosher salt
¼ tsp. garlic powder
¼ tsp. onion powder
¼ cup bacon bits
½ cup shredded cheddar cheese

Combine sour cream, ranch dressing and spices; mix until well
blended.  Pour over potatoes, add bacon bits and cheese; mix gently.
Pile into a buttered 9 x 13-inch casserole dish.

½ cup shredded cheddar cheese
1 cup soft bread crumbs
3 tbsp. butter or margarine

Sprinkle casserole with cheddar cheese.
Melt butter and stir in bread crumbs; saute for several minutes until
bread crumbs are crisp.  Spread over cheese layer.

Bake in preheated 350° oven for 40 to 50 minutes or until bubbly.
Yield: 6 to 8 servings



1 comment:

  1. Yum! This sounds really good! Hubby loves anything made with potatoes!

    Blessings,
    Sandi

    ReplyDelete