Cheesy Ranch Potato Casserole

Cheesy ranch potato casserole combines tender potatoes, sour cream, cheddar, and scallions in an easy baked side dish ready in about an hour.

Prep: 15 min · Cook: 50 min · Yield: 8 · Method: Oven

Ingredients

• 2 lb russet potatoes
• 1 cup sour cream
• 1 tablespoon ranch seasoning
• 1.5 cups sharp cheddar cheese
• 2 tablespoons butter
• 2 scallions
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Butter a 9-by-13-inch baking dish with 1 tablespoon of the butter. (about 5 min) — 400°F
2. Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with salted water, and bring to a boil. Simmer for 8 minutes, until the edges are slightly tender but the centers remain firm. Drain well. (about 15 min)
3. Stir the warm potatoes with the sour cream, ranch seasoning, remaining 1 tablespoon butter, salt, pepper, and half of the scallions. Transfer to the buttered baking dish and spread evenly. (about 5 min)
4. Bake uncovered for 25 minutes, until the potatoes are tender when pierced and the casserole is hot throughout. (about 25 min) — 400°F
5. Sprinkle the cheddar evenly over the potatoes. Bake for 5 minutes, until the cheese is fully melted and bubbling. (about 5 min) — 400°F
6. Top with the remaining scallions and serve hot. (about 1 min)