Creamy, cheesy, and the easiest Ranch Scalloped Potatoes Recipe you’ll make! This potato side dish has just a few ingredients and comes together quickly (no need to pre-cook the sauce).
This post may contain affiliate links. Read my disclosure policy.
Easiest Ranch Scalloped Potatoes!
Scalloped Potatoes are as classic as Creamy Mashed Potatoes and Sweet Potato Casserole on our holiday table. This is sure to become your go-to potato bake for Thanksgiving, Christmas, and Easter.
This sliced potato casserole recipe is your secret weapon for an easy, impressive side dish that always gets rave reviews. The potatoes turn out creamy and cheesy, infused with wonderful garlic-ranch flavor.
Ranch Scallopped Potatoes Ingredients
My short list of ingredients will surprise you, but the combination just works. It’s perfect for a busy weeknight but is also creamy, decadent, and worthy of any special occasion.
- Potatoes – we love starchy russets, which soften beautifully
- Ranch, Milk & Mayonnaise – create a flavorful and creamy base that infuses every slice of potato. I love using my homemade ranch or combining a dressing mix with sour cream according to the package instructions, which also works great. If using store-bought dressing, the ones in the refrigerator section are typically better.
- Garlic – we use a generous 3 large cloves which adds great flavor
- Cheese – a medium cheddar cheese adds that salty bite and forms a cheesy crust.
The #1 Tip for Making Ranch Scalloped Potatoes
Slice potatoes thinly and evenly – this is the most important tip for the potato casserole to cook through quickly and evenly.
I used our food processor (using setting #1.5 on our slicing disk attachment). A mandolin slicer would also work well to thinly slice the potatoes and save you time.
How to Make Creamy Ranch Scalloped Potatoes
- Combine the sauce ingredients in a large bowl (reserving 1 cup cheese for the top).
- Thinly slice potatoes and stir them into the sauce until evenly coated. Separate the slices to ensure sauce coats every slice.
- Transfer coated potatoes to the prepared 9×13 casserole dish, sprinkle with remaining cheese, cover tightly with foil.
How Long to Bake Ranch Scalloped Potatoes?
The bake time will vary based on how thick you cut your potatoes. If you slice them thinner, they will bake through faster. Bake covered with foil at 375˚F for 65-75 minutes or until tender when pierced with a knife, then uncover and bake another 5 minutes. For a golden cheesy crust, broil for 2-3 minutes at the end.
FAQ
If you aren’t using the peeled or sliced potatoes right away, you can keep them in a bowl of water to keep them from browning.
Bake as directed but do not broil. Bring to room temperature then cover and refrigerate for 1-2 days. To reheat, bake covered with foil at 350˚F for 30-35 minutes until heated through.
Great news! We have Skinny Scalloped Potatoes with a homemade, easy roux sauce.
What to Serve with Ranch Scalloped Potatoes
Scalloped potatoes pair well with just about any main course. We love it during the holidays with Prime Rib, our juicy Roast Turkey (don’t forget the Cranberry Sauce) or Baked Ham. Since this is such a decadent side dish, we love to pair it with simple veggie sides like:
- Caesar Salad – with a light homemade dressing
- Roasted Brussels Sprouts– a crowd favorite with bacon
- Broccoli Apple Salad – everything about this one is good
- Roasted Asparagus – with lemon and parmesan
Everything about this easy scalloped potatoes recipe is good. This cheesy potato casserole always disappears fast and gets rave reviews.
Cheesy Ranch Scalloped Potatoes
Ingredients
- 1/2 cup ranch dressing , *
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 3 garlic cloves, minced
- 2 cups medium cheddar cheese, shredded (8 oz), divided
- 3 lbs russet potatoes, (5 large potatoes), peeled and thinly sliced less than 1/8" thick
- 1/4 cup chives, finely chopped, to garnish
Instructions
- Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9×13 casserole dish.
- In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.
- Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
- Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.
Notes
Nutrition Per Serving
Filed Under
Love Potatoes? Try these Next:
- Sweet Potato Casserole
- Potato Soup
- Roasted Baby Potatoes
- Instant Pot Mashed Potatoes
- Loaded Mashed Potato Casserole
- Sour Cream Mashed Potatoes
- Roasted Potatoes
- Baked Potato Recipe
- Ranch Potatoes
I made your scalloped potatoes recipe twice now this month. This recipe is so easy and delicious. Thank you.
HI Janet, I am so happy to hear that! Thank you for the wonderful review.
I follow all your recipes. I’m 84 and have cooked all my adult life. I have many recipes sharing some with the local newspaper, but I’ve learned so much from you. Recently made your crab cakes. They are exceptional especially with the sauce you recommend. Bless you.
Hello Judy, I’m glad that you’re learning a lot of new recipes from my website. Thank you so much for your good feedback, I hope that you will love every recipe that you will try!
I’m so glad I somehow found your FB page and I love watching your videos. I have a simple “Cathy’s in the Kitchen” Blog page, but its simply there so I don’t over load my personnel FB page. I LOVE to cook and love trying your recipes. Someday, I might try to video. Thanks for all you do.
Hi Cathy, I’m so happy you discovered our blog. Welcome! 🙂
Can I make it the day before and bake the next day ?
Hi Deann, please check our instructions for making ahead in the section titled: “Can I Make Scalloped Potatoes Ahead”
Thank you
I try to speed read and missed it
Thank you!
Merry Christmas to you and your beautiful family
You’re welcome! Merry Christmas!
Can I make a recipe and a half for a 13×9 so I can feed more? Still cook alright?
Hi Angela, I haven’t tested it that way but it would need a lengthier cooking time if you layer it too thick. I would keep it covered for longer, or use a larger dish.
Can you add ham to the scalloped potatoes before baking?
Hi Janet, I haven’t tried that, but I imagine that may work!
We always had small bits and pieces of ham in ours. It was an economical way to stretch that meat with 6 kids. We loved it!
That is such a smart way to use leftover ham! Thank you for sharing.
What do I line the baking dish with
Hi Sue, you don’t have to line the baking dish. It will release fairly easily once it’s baked. You can line with non-stick foil if you want but it isn’t necessary
Can you tell me what I can use instead of ranch dressing ..could I use plain yoghurt
Hello Rae, yes that will work too. I have answered this question in this porion in the recipe Can I use a Different Ranch?
Can these be made ahead of time?
Hi Jynefer, yes this can be mad ahead. You may check this aread in the recipe Can I Make Scalloped Potatoes Ahead?
In so mad at myself I made these for the second time tonight and I forgot to put foil on top and I burned the top so bad. Of course my husband loves them. But I am so mad at myself. So don’t fort the foil part!!!
Hi Shannon! I hope you give them another try soon!
Hi Natasha.
I need your help… Something went wrong with this dish…
So I sliced the potatoes 1/16″ on a mandolin slicer. It took a little more than 75 min to bake (about 90 min) and then when I took it out of the oven there was about ¼ cup of oil floating on top of the cheese.
Could it be the gas oven ? Or the glass pyrex dish?? Or maybe cause I used yellow young potatoes?
Hi Inna, I think it may be due to the type of potatoes used. I haven’t had any issues with oil pooling. That is more likely to happen if you use cheddar cheese which tends to release a fair amount of oil. Also if you pack the potatoes in a thicker layer, it would take longer to bake. Lastly, make sure to cover tightly with foil which traps the heat and helps the potatoes to cook up faster.
Perfection!
Where did you get that white baking dish? I’ve looked everywhere!
Hi Shari, we have our favorite kitchen tools listed in our Amazon Shop HERE.
Hi Natasha,
I just wanted to let you know that I made the beef stroganoff a few days ago and it was absolutely delicious!! I know this has nothing to do with the scalloped potatoes, which I will be making for Thanksgiving, but just wanted to let you know!!! Thank you, love all your dishes!!!!!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha, can this amazing dish be frozen? If so, which is preferable, before or after cooking? Thank you so much in advance. I love everything about you! Many blessings ❤️
Hi Michele, I haven’t tried freezing this so I’m not sure if the cream would separate. It would probably be better to freeze after cooking if at all.
Did you have the pumpkin pie recipe that was made in a 13×9 pan?
Hi Eunice, I don’t have anything like that but we will be sharing our best Pumpkin Pie next week. Stay tuned!
Aside from this recipe being amazing, I’ve been wanting a food processor forever. Which one do YOU use. I’m baffled with all the choices.
Hi Darelene, we have the food processor we used listed in our blog shop HERE.
Instead of lining with foil can I spray or butter the dish instead
Hi Rose, sorry I forgot to remove that from the recipe card. Lining with foil is not necessary. There is no need to spray or butter either. The sauce is rich enough that it will be easy to wash the casserole dish without having to add extra oil or butter. I hope you love the scalloped potatoes recipe!
Absolute perfection! Simple, easy and delicious…love it!
Thank you so much Stephanie! I hope this scalloped potatoes recipe becomes a go-to favorite for you.
I have never tried them like this.. with the sauce. Thanks for the recipe!
It’s so simple and so good! I hope you love that creamy cheesy and easy sauce.
One of my go-to recipes for the holidays. Delicious every time.
That’s just awesome Erin! We absolutely love this recipe during the holidays!