Friday, February 11, 2011

Gaudrey’s Cheesy Ranch Potatoes au Gratin

These were easy to make and tasted wonderful. I put them in a square 8 x 8 glass pan to cook them. This was perfect for the three of us and made great leftovers!

Gaudrey’s Cheesy Ranch Potatoes au Gratin
taste of home bb

4 baking potatoes, peeled and cut in 1 inch cubes (Beth used 6 potatoes)
2 tablespoons butter
1 can Cream of Mushroom Soup
½ cup sour cream
1 package dry Ranch Dressing mix
¼ teaspoon black pepper
1 ½ cups grated sharp cheddar cheese, divided
½ cup milk, approximately
2/3 cup bread crumbs
2 tablespoons melted butter (Beth omitted this)

Heat oven to 350°. Cook potatoes in boiling water until just tender but still firm. Drain and place in a sprayed or buttered baking dish.


In the same pot used to cook the potatoes, melt butter and stir in soup, sour cream, Ranch Dressing mix, pepper, and 1 cup of grated cheese. Blend well and add 1/2 cup of milk to make a medium thick sauce, using more if needed. Don’t get it too thin. Pour over potatoes.


Sprinkle remaining 1/2 cup of cheese over the potatoes. Top with the bread crumbs and drizzle with melted butter. Bake until bubbling hot all through and lightly browned on top about 45 minutes to 1 hour. Makes about 6 to 8 servings.

2 comments:

  1. these look delicious. It is making me hungry. Guess what? I see you in 10 hours!!!

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  2. Anything Gaudrey makes is good. I aways liked her recipes on the TOH bulletin board. Way to go Gaudrey and conrats to Beth for finding her.

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