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Cheesy Ranch Potatoes Recipe Easy Best Homemade Side Dish

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A simple, crowd-pleasing side dish featuring bite-sized potatoes coated in ranch seasoning, melted cheese, and sour cream for a creamy, cheesy, and tangy flavor.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 2 cups shredded sharp cheddar cheese (can mix with mozzarella or Monterey Jack)
  • 1 packet (1 ounce) ranch seasoning mix
  • 4 tablespoons butter, melted
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • Fresh chives or green onions, finely chopped (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry about 2 pounds of Yukon Gold or red potatoes. Cut into roughly 1-inch chunks, keeping the skin on if desired.
  3. In a large mixing bowl, combine the potato chunks with melted butter, ranch seasoning, garlic powder, onion powder, salt, and black pepper. Toss until every piece is well coated.
  4. Spread the seasoned potatoes in a single layer in a 9×13-inch casserole dish.
  5. Bake uncovered for 30 minutes, stirring gently halfway through to ensure even cooking and a golden crust.
  6. Remove from oven and spoon sour cream evenly over the potatoes. Sprinkle shredded cheese on top.
  7. Return to oven and bake for an additional 10-15 minutes until cheese is melted, bubbly, and slightly golden, and potatoes are fork-tender.
  8. Garnish with chopped fresh chives or green onions if desired. Serve hot.

Notes

If cheese browns too quickly, cover loosely with foil during the last 10 minutes of baking. Stir potatoes halfway through the first bake for even cooking. For a dairy-free version, substitute sour cream and cheese with plant-based alternatives and ensure ranch seasoning is dairy-free. To speed cooking, par-boil potatoes for 5 minutes before baking. Leftovers can be refrigerated up to 3 days and reheated in oven or microwave.

Nutrition

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