Thursday, December 1, 2011

Ranch Scalloped Potatoes

I'm sure some purists are going to scoff at the use of boxed potatoes in this dish...but I'm not afraid of a little reliance on convenience products. Plus, I hate to peel potatoes. This recipe comes courtesy of Betty Crocker herself. (I halved it.)

The ranch dressing is the star in this dish. It's easily one of the best potato casseroles I have ever had. It (obviously) comes together quickly. Don't be tempted to leave off the French-fried onions...they give the dish a great crunch and complement the tang of the ranch dressing nicely. 

1 box scalloped potatoes (Betty Crocker)
1 package (0.4 oz) dry ranch salad dressing mix
1-3/4 cups boiling water
1 cup half-and-half
1 can French-fried onions

In an 8x8 glass baking dish, stir together dry sauce mix from potatoes, ranch dressing mix, boiling water and half-and-half with whisk. Stir in potatoes. Bake uncovered at 400 degrees for 35 minutes or until potatoes are tender. Top with onions; bake 10 minutes longer. Let stand 5 minutes before serving (sauce will thicken as it stands).

1 comment:

  1. I could have told you even before tasting the first bite that this dish was destined to be a winner. It has the DNA of a true thoroughbred!

    Scalloped Potatoes - Is there anyone alive who doesn't like them?

    Ranch Dressing Mix - I'm convinced that one of these packets will eventually cure cancer.

    Half-and-half - Half dairy...half magic.

    French-fried onions - It's like the climax of a great movie.

    Warning: Wear lab coat, goggles, and gloves before combining ingredients. Flavor explosion may occur.