Au Gratin Ranch Potatoes – Hash brown casseroles like these au gratin ranch potatoes are quite common here in the South. They’re easy, well loved and you can count on several different varieties showing up at just about any potluck gathering.
The one I recall seeing most often uses hash browns, lots of cheese and it’s topped off with crushed buttery cornflakes. There’s nothing wrong with that dish, it’s yummy! My version keeps it simple, and just mixes it up a little by adding a layer of flavor with a buttermilk dressing and a fun twist on the topping.
Ingredients you’ll need:
1 32 oz bag frozen hash brown potatoes, still frozen
16 oz sour cream
1 [10 3/4 oz] can cream of onion soup
1 [0.4 oz] pkg dry buttermilk dressing mix
2 chopped green onions
6 Tbsp melted butter, divided
2 cups grated white cheddar cheese, divided
1 1/2 cups crushed ranch flavored potato chips
black pepper to taste
Directions:
Preheat the oven to 325°F. Spray a 9 x 13 inch baking dish with cooking spray. In a mixing bowl, mix together the frozen hash browns, cream of onion soup, sour cream, buttermilk dressing mix and chopped green onions. Season with black pepper to taste. Stir everything together. Since the hash browns are frozen this takes a little effort. It’s quite helpful if the hash browns are loose, and not stuck together in chunks. Just give the bag a hearty pounding on the counter to loosen before you pour them into the mixing bowl.
Next add 4 tablespoons of melted butter and 1 1/2 cups of shredded white cheddar cheese. Of course, any cheddar you like will work. Mix well.
Pour the mixture into the baking dish and drizzle with the remaining 2 tablespoons of melted butter. Sprinkle 1/2 cup of cheese on top then spread the crushed ranch flavored potato chips evenly over it all.
Place into the oven and bake for 1 hour and 20-25 minutes until golden and bubbly. Serve hot. Yield: 10-12 servings
You may also like: Green Chile Queso Potatoes, Loaded Scalloped Potatoes, Twice Baked Smashed Potatoes, Cheddar and Ham Au Gratin Potatoes, Easy Cheesy Crockpot Mashed Potatoes, Cheesy Broccoli Twice Baked Potatoes, Funeral Potatoes.
- 1 32 oz bag frozen hash brown potatoes, {still frozen}
- 16 oz sour cream
- 1 [10¾ oz] can cream of onion soup
- 1 [0.4 oz] pkg dry buttermilk dressing mix
- 2 chopped green onions
- 6 Tbsp melted butter, divided
- 2 cups grated white cheddar cheese, divided
- 1½ cups crushed ranch flavored potato chips
- black pepper to taste
- Preheat the oven to 325°F. Spray a 9 x 13 inch baking dish with cooking spray.
- In a mixing bowl, mix together the frozen hash browns, cream of onion soup, sour cream, buttermilk dressing mix and chopped green onions. Season with black pepper to taste.
- Stir everything until the ingredients are evenly distributed.
- Add 4 tablespoons of melted butter and 1½ cups of shredded white cheddar cheese. Mix well.
- Pour the mixture into the baking dish and drizzle with the remaining 2 tablespoons of melted butter.
- Sprinkle ½ cup of cheese on top then spread the crushed ranch flavored potato chips evenly over it all.
- Bake for 1 hour and 20-25 minutes until golden and bubbly.
- Serve hot.
🙁 cdan
t Pin it and can’t find it under your Pinterest 🙁
I just pinned it to my “Yummy Sides” board 🙂
In Australia, what can you use instead of dry buttermilk dressing, as I have never seen it in our shops,
Hi Ezzie! Thanks so much for visiting from Australia. I have a recipe here on my blog for a homestyle version. I think you could improvise using the homemade version with no problem. Here’s the link: http://www.melissassouthernstylekitchen.com/2011/08/garlic-herb-buttermilk-dressing.html
Melissa,
I pop over here almost daily–you have the best recipes. I made your Slow cooked German Chocolate for Thanksgiving and my son adored it. I think I am going to try this potato recipe for Christmas dinner. Thanks so much for sharing all of your wonderful recipes with us. I have printed many of them with plans on trying them. I pop over here so much, I thought that it was time to introduce myself.
Have a very merry Christmas.
Faye
Hi Faye! I’m so happy to meet you, and I sure appreciate your visits. That cake is so rich and for all chocolate lovers. It’s delightful to know you’re finding something here for your family to enjoy. Visit anytime, and say “Hello,” once in a while, too. Merry Christmas to you and yours!
Pictured are diced.
shredded or diced hash browns?
I can only find buttermilk Ranch… Is that the buttermilk dressing you’ve listed?
Yes, buttermilk Ranch.
Can Cream of Chicken be used instead of Cream of Onion?
Oh sure, if you prefer it.
I don’t see ranch flavored potato chips at the supermarket. Could you use sour cream and onion potato chips or ranch Doritoes?
Sour cream and onion would be a great substitute.
Your first ingredient lists, “1 32 oz bag frozen hash brown potatoes, unthawed”. What exactly do you mean by “unthawed”? Do you mean “thawed” or “frozen”?
Thank you – the recipe looks delicious.
Yes another way of saying that is still frozen. There’s no need to thaw.
can this be made in the morning and baked in the afternoon?
Yes
Instead of using frozen hash browns would this turn out okay if I just diced some potatoes? And if so, how long do you think i would need to cook it? Thank you.
You can make potato casseroles with fresh potatoes, of course. This particular one is designed to use frozen. If you use fresh cut potatoes in similar size pieces to the hash browns, I would check it at 1 hour, then add additional time as needed baking until they’re fork tender. I make this recipe just as written, though. Feel free to browse the archives for other potato dishes.
Never seen cream of onion soup? There is cream of everything but onion.
What brand do you use of that?
Campbell’s
I’ve made this with Celery root “hashbrowns” and it was delicious!!!! Thank you for the ideas!
Wow, nice!