Ranch Potatoes Recipe

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"This golden crumb-topped casserole tastes like you spent hours preparing it, but actually it takes just minutes," informs Claire Darby from New Castle, Delaware. "I occasionally substitute creamy Italian dressing in place of ranch for a more robust flavor," she adds.
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 4-6 servings


  • 4 medium potatoes, peeled and cut into 1/4-inch slices
  • 1 cup ranch salad dressing
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry bread crumbs

Nutritional Facts

3/4 cup: 307 calories, 22g fat (3g saturated fat), 7mg cholesterol, 768mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 3g protein


  1. Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. Yield: 4-6 servings.
Originally published as Ranch Potatoes in Quick Cooking November/December 1998, p8

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Reviewed Mar. 12, 2014

"I may not have used enough dressing (I ran Out) but this tased good but was too dry."

Reviewed Sep. 8, 2013

"Do NOT waste your time on this recipe. I made it at the last minute for a family reunion. After 50 minutes of baking, I tasted it and the potato wasn't even finished cooking. The taste was HORRIBLE. I threw the entire pan away!!!"

Reviewed Feb. 12, 2011

"My husband and I did not like this at all. We tried a few potatoes then threw the rest away!"

Reviewed Dec. 30, 2010

"I used new potatoes & it turned out just fine"

Reviewed Mar. 7, 2010

"I made this recipe for Sunday dinner for company and everyone liked the potatoes. The dish was empty at the end of dinner. Instead of salt and pepper I used Mrs. Dash and I did not have bread crumbs so I used crushed croutons. I will defiantly be making this one again."

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