When it comes to comforting side dishes, nothing beats a creamy, cheesy tray of scalloped potatoes. This Ranch Scalloped Potatoes Recipe takes the classic version up a notch with a flavorful ranch twist that adds a burst of herby, tangy goodness. It’s the perfect accompaniment to roasted meats, chicken, or even as a stand-alone comfort meal. I once swapped the regular cream for half-and-half, and it still turned out beautifully rich and indulgent. Whether you’re hosting a family dinner or need a dish that wows at potlucks, these ranch scalloped potatoes are guaranteed to be a crowd favorite.
Why You’ll Love This Recipe
These creamy ranch scalloped potatoes strike the ideal balance between cozy and flavorful. The combination of tender layers of potatoes, velvety sauce, and gooey melted cheese makes every bite irresistible. The ranch seasoning brings a tangy kick that enhances the richness of the dish without overpowering it. It’s simple to prepare, bakes to golden perfection, and pairs beautifully with nearly any main course.
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Creamy, Cheesy, and the Easiest Ranch Scalloped Potatoes Recipe
- Total Time: 1 hr 15 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
These Ranch Scalloped Potatoes are creamy, cheesy, and irresistibly flavorful. Thinly sliced potatoes are layered with ranch-seasoned cream and melted cheese for an easy, crowd-pleasing side dish that pairs perfectly with any meal.
Ingredients
- 2 lbs (900g) russet or Yukon gold potatoes, thinly sliced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 packet (1 oz) ranch seasoning mix
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 clove garlic, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant, about 1 minute.
- Add heavy cream, milk, and ranch seasoning mix. Stir well and heat until warm (do not boil).
- Layer half of the sliced potatoes evenly in the prepared dish.
- Pour half of the cream mixture over the potatoes and sprinkle with 1 cup cheddar cheese and 1/4 cup Parmesan.
- Repeat with remaining potatoes, cream mixture, and cheeses.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake uncovered for another 20–25 minutes, until the top is golden brown and bubbly.
- Let rest for 10 minutes before serving. Garnish with chopped parsley.
Notes
- Use a mandoline slicer for evenly thin potato slices.
- Substitute ranch packet with homemade ranch seasoning if preferred.
- Add cooked bacon or ham for a heartier version.
- Can be made ahead and reheated before serving.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes: Yukon Gold or Russet potatoes are best for scalloped dishes because they bake tenderly and absorb the creamy sauce perfectly.
Butter: Provides richness and helps form the smooth, velvety base for the sauce.
Garlic: A hint of garlic adds depth and enhances the savory flavors of the dish.
All-purpose flour: Helps thicken the sauce to create a perfectly creamy consistency.
Milk and heavy cream: These combine to give the sauce its luscious texture. You can substitute with half-and-half or even a dairy-free alternative if needed.
Cheddar cheese: Melts beautifully, adding that classic cheesy flavor we all love in scalloped potatoes.
Ranch seasoning mix: The secret ingredient that transforms this dish — adding tangy, herby notes that complement the cream and cheese perfectly.
Salt and pepper: Essential for balancing flavors and seasoning each layer of potatoes.
Fresh parsley: Optional, but adds a touch of color and freshness for serving.
Directions
Preheat your oven to 190°C (375°F) and lightly grease a baking dish with butter or cooking spray. Peel and slice the potatoes thinly — about ⅛ inch thick — using a mandoline or sharp knife for even slices.
In a saucepan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for another minute to form a roux. Gradually add milk and cream, whisking constantly until the sauce thickens. Stir in the ranch seasoning, half of the shredded cheese, salt, and pepper. Once the cheese has melted and the sauce is smooth, remove it from heat.
Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over them, then layer with the remaining potatoes and sauce. Top with the remaining cheese. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling. Let it rest for 10 minutes before serving to allow the sauce to set.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6 to 8 people
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: About 1 hour and 10 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven-safe dish and warm at 175°C (350°F) for 15 minutes, or until heated through. Avoid microwaving too long as it can cause the sauce to separate. You can also freeze this dish for up to 2 months; thaw overnight in the fridge before reheating.
Variations and Customizations
Bacon Ranch Scalloped Potatoes: Add crispy bacon bits between the layers for extra smokiness and texture.
Loaded Ranch Scalloped Potatoes: Top with chopped green onions, sour cream, and shredded cheese for a loaded baked potato feel.
Spicy Ranch Version: Mix in a bit of hot sauce or diced jalapeños for a zesty kick.
Three-Cheese Blend: Combine cheddar, mozzarella, and Parmesan for a richer, more complex cheese flavor.
Chicken Ranch Bake: Add shredded cooked chicken between the layers for a hearty main dish version.
Garlic Herb Ranch: Mix in extra herbs like thyme or rosemary for a fragrant twist.
Vegan Option: Use plant-based butter, almond milk, and vegan cheese for a dairy-free version.
Broccoli Ranch Scalloped Potatoes: Layer in steamed broccoli florets for added color and nutrition.
Ham and Ranch Potatoes: Stir in diced ham for a savory, satisfying meal.
Extra Creamy Version: Replace some milk with cream cheese for an even more luxurious texture.
FAQs
Can I use store-bought ranch dressing instead of dry seasoning?
You can, but use it sparingly to avoid making the sauce too thin.
Should I peel the potatoes?
Yes, for a smoother texture, but leaving the skins on adds a rustic touch.
Can I make this dish ahead of time?
Absolutely — assemble it a day ahead, refrigerate, and bake when ready to serve.
What type of cheese melts best for this recipe?
Sharp cheddar offers great flavor, but Monterey Jack or Colby also work well.
How do I prevent the potatoes from curdling?
Use full-fat dairy and avoid overheating the sauce before baking.
Can I add meat to make it a full meal?
Yes, shredded chicken, ham, or bacon all work wonderfully.
Why are my potatoes not soft?
Make sure they’re sliced thinly and baked long enough for tenderness.
Can I make this recipe gluten-free?
Yes, substitute flour with cornstarch or gluten-free flour for thickening.
Can I freeze scalloped potatoes?
Yes, cool completely before freezing and reheat in the oven when ready to eat.
How do I make the top extra crispy?
Broil the dish for the last 2–3 minutes of baking for a golden, bubbly crust.
Conclusion
This Creamy, Cheesy Ranch Scalloped Potatoes recipe is the ultimate comfort food that delivers on flavor, texture, and simplicity. The creamy layers of potatoes combined with ranch-infused cheese sauce make every bite irresistible. Whether served as a holiday side dish or a weekday indulgence, it’s bound to become a family favorite. You’ll love how easy it is to prepare — and even more, how deliciously satisfying it tastes.
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