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).
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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
These potatoes were marvelous. They paired beautifully with deep fried scallops.
Thanks
Hi Frank, happy to know that you enjoyed this recipe!
I just made these for dinner and they were delicious and easy to make
Hi Judy, great to know that you loved the recipe!
These were fantastic. Cut the recipe in half – worked perfectly! Wish I could post my picture of finished potatoes. Crunchy on top, creamy inside!
I’m so happy you enjoyed them, Leslie! Thank you for your wonderful review!
Hi there, I’m awful with measuring I would love to make this recipe for two 😊
I’m trying this recipe for the first time on my very picky wife and myself. I’ve tried some of your other recipes like the beef stroganoff and banana bread and loved them both. Thanks for sharing and teaching fellow whata bee chefs.
I hope you love this recipe, Miles! It’s a good one!
Hi.
Do you think plain greek yogurt would work as a substitute for the ranch yogurt?
I have yet to find any form of ranch that doesn’t contain onion and I am allergic. If a recipe calls for onion, I simply use leeks, but that isn’t an option when the onion is in another component.
Thank you so much for your feedback!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe!
I also use cheddar cheese soup mixed with milk and and onions. Works great!
Thank you for sharing with us, Shirley. 🙂
These were such a tasty dish. My whole family loved this. The tip to use the food processor was a game changer. Thanks for all you do. I love that I can trust your recipes !
That’s just awesome! Thank you for sharing your wonderful review, Christie!
Have you ever made this recipe in a foil pan… specifically to feed a large crowd?
I have not. I think it could work.
Made these yummy potatoes for my family and they loved them! I like this recipe because the ingredients are common staples that most people already have at home! It’s quick, simple and taste delicious:)
That’s just awesome! Thank you for sharing your wonderful review, Chasity!
Can I use the salad dressing as in Kraft Ranch salad dressing? I was wondering about that…I got a bottle for this recipe, but I thought I should be sure it is correct.
Hi Lynne, yes that is correct, just use your favorite ranch dressing.
First time making this dish and it was delicious, bound to become our family’s favorite and a great dish for guests. The crispy edges of the cheese broiled in the oven was so good!! I used Mexican cheese and young potatoes, just what I had in the fridge.
Thank you so much for sharing that with me, Irina! I’m so happy you enjoyed that. This recipe!
I made these last night to go with the ribs my husband was smoking. He took one bite and announced that I was to never try another recipe and these should be made for dinner at least once a month. Lol. I believe they were a hit!
That’s awesome feedback! Glad he loved this recipe, thank you for sharing that with us.
Grated cheese on one side of my food processor. Flipped the blade over and did the potatoes. Super easy and delicious!
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Super delicious and easy to make …Thank you Misses Natasha!!
🤗
You’re welcome! I’m so happy you enjoyed that, Naomi!
Easy – delicious – Served at Sunday’s family dinner – Everyone enjoyed.
Hi Richard, happy to know that the recipe was a hit with your family. Thank you for sharing that with us!
Made this tonight and we loved it. We only had 3 big potatoes and 2% milk but still good, I also added a little bit of Johnny’s seasoning to make it more savory. I have tried some of your recipes and everything came out amazing.
Good to know that you’re enjoying mg recipes! I hope you’ll love all the recipes that you will try.
Love this recipe as the flavors are incredible. The only problem the bottom of mine were hard and dark brown. I buttered the dish very well but did I over cook them? The rest tasted perfect!
Hi Pat, Did you possibly have the dish too low in the oven? It helps if you have it in the center of the oven so it isn’t too close to a heating element. Also, overcooking can make them darken more.
This looks so good. How would it do it I made it the morning and refrigerate it until it’s time to cook it for dinner?
Hi Audrey, I haven’t put off baking like that to advise. If you happen to test it out, I’d love to know how you like that.
When you say .. put into lined casserole pan…. do you line it with parchment paper? Do you have to line the dish ?
HI Donna, there is no need to line the pan. I only buttered it. I corrected the instructions and thank you for pointing that out.
would it work if i m making it for just myself
Hi Dawn, I haven’t tried freezing this, so I’m not sure if the cream would separate to say it will work for one person. But, you can adjust the recipe for fewer people by using the recipe slider in the recipe post.
Thanks for the slider. Does the cooking time change when adjusting for fewer people?
It takes less time with fewer ingredients, but it shouldn’t change by much. I recommend keeping a close eye on the pan towards the end and checking for doneness.