These easy Cheesy Ranch Scalloped Potatoes, with the layers of Creamer potatoes, cheese, and a homemade Ranch inspired sauce, make any meal into a special meal.
There are many days that I struggle with what to make for dinner. It’s no secret in this house. When 4:00 hits, I often begin playing my own version of Chopped. I check the fridge, pantry, and freezer, and see what kind of decent (relatively balanced) meal I can put together for my family in the next 60-90 minutes.
Some days this works out great, other days not so much. I really need to learn to plan ahead more. The (few) days that I do plan ahead, getting a decent, balanced meal on the table is so easy! That’s why I love these Cheesy Ranch Scalloped Potatoes, they are so easy to put together in the morning, when I don’t have the pressure of the clock ticking down, and the kids coming home from school, wanting my attention.
Once you have the potatoes, sauce, and cheese layered, just cover with plastic wrap or foil, and refrigerate until about an hour before you want to serve them. They may need a few more minutes bake time, since they are starting from cold. I would place the cold potatoes in the cold oven, then bring the oven up to temperature. This will ensure your bakeware doesn’t have such a drastic temperature difference – I’m always afraid my bakeware will break if I go straight from the fridge to a hot oven.
No packets are necessary to achieve the flavour of these Cheesy Ranch Scalloped Potatoes. I replicated the herbs used in homemade ranch dressing, giving the best flavour without tasting artificial. The sauce for these scalloped potatoes is thickened using a gluten free roux made using butter and cornstarch, but you could use arrowroot if you have that on hand. I also used Baby Boomer Creamer potatoes, which have a thin yellow skin that doesn’t require any peeling. Less work means a quicker prep, which is always a bonus in my books.
- 2 Tablespoons (30 ml) unsalted butter
- 2 Tablespoons (30 ml) cornstarch
- 1 cup (250 ml) buttermilk
- 1 cup (250 ml) milk (I used 1%)
- 2 Tablespoons (30 ml) mayonnaise (omit for egg free)
- 1 teaspoon (5 ml) salt
- 3/4 teaspoon (3.5 ml) dried dill
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) ground pepper
- 1 1/2 lbs (680 g) Baby Boomer Creamer potatoes, thinly sliced
- 1/4 cup (60 ml) diced onion
- 1 cup (250 ml) shredded cheddar cheese, divided
- 1/4 cup fresh chopped chives, divided
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8x8-inch (20x20-cm) pan (or equivalent). Set aside.
In a small sauce pan over medium-high heat, melt the butter. Stir in the cornstarch, and keep whisking until the mixture is smooth and bubbling.
Add the buttermilk, milk, mayonnaise, salt, dill, garlic powder, and pepper. Continue whisking frequently, until the mixture comes to a boil and thickens. Set aside.
Layer half of the sliced potatoes into the bottom of the prepared pan. Top with the diced onions, 2 tablespoons chopped chives, and 1/2 cup shredded cheese. Pour half of the buttermilk mixture over the potatoes.
Top with a layer of the remaining potatoes, followed by the remaining sauce, and the remaining cheese.
Bake, uncovered, in the preheated oven for 55-60 minutes, or until the potatoes are easily pierced with a knife. Allow to sit for 10 minutes before serving, this allows the sauce to thicken. Sprinkle with the remaining chopped chives before serving.
If you like these Cheesy Ranch Scalloped Potatoes, you may also like:
- Gluten Free, Dairy Free Scalloped Potatoes with Onions
- Creamy Gluten Free Scalloped Potatoes
- Best Au Gratin Scalloped Potatoes
Disclosure: This recipe was developed as part of my ongoing partnership with the Little Potato Company. All opinions expressed are completely my own.