Hash brown casseroles like these Au Gratin Ranch Potatoes are potluck classics here in the South. There are many variations and this particular version is a family favorite. It begins with frozen hash brown potatoes that are mixed with a creamy Ranch dressing sauce and plenty of shredded cheese. To gild the lily a bit, crushed Ranch flavored potato chips are crushed and sprinkled over the cheese to form the crispy topping. They’re easy to make and even easier to eat.
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.
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Helpful Kitchen Items:
Au Gratin Ranch Potatoes
Servings: 8 -10
Ingredients
- 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
Instructions
- 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 1 1/2 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 1/2 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.
Tried this recipe?Mention @melissassk or tag #melissassk!
Anonymous says
February 23, 2013 at 11:00 pm🙁 cdan
t Pin it and can’t find it under your Pinterest 🙁
Melissa says
February 23, 2013 at 11:26 pmI just pinned it to my “Yummy Sides” board 🙂
Ezzie says
December 17, 2013 at 11:22 pmIn Australia, what can you use instead of dry buttermilk dressing, as I have never seen it in our shops,
Melissa says
December 18, 2013 at 2:21 amHi 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: https://www.melissassouthernstylekitchen.com/2011/08/garlic-herb-buttermilk-dressing.html
Venus Blues Hideaway says
December 18, 2013 at 8:10 pmMelissa,
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
Melissa says
December 18, 2013 at 11:53 pmHi 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!
Melissa says
January 26, 2014 at 1:30 amPictured are diced.
jane walther says
January 26, 2014 at 12:31 amshredded or diced hash browns?
Danielle says
May 14, 2015 at 1:47 pmI can only find buttermilk Ranch… Is that the buttermilk dressing you’ve listed?
Melissa says
May 14, 2015 at 3:04 pmYes, buttermilk Ranch.
Laura Sullivan says
June 4, 2015 at 3:09 pmCan Cream of Chicken be used instead of Cream of Onion?
Melissa says
June 4, 2015 at 3:46 pmOh sure, if you prefer it.
Kay says
July 20, 2015 at 2:53 pmI don’t see ranch flavored potato chips at the supermarket. Could you use sour cream and onion potato chips or ranch Doritoes?
Melissa says
July 20, 2015 at 5:45 pmSour cream and onion would be a great substitute.
Cheryl says
January 2, 2016 at 4:08 pmYour 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.
Melissa says
January 2, 2016 at 4:31 pmYes another way of saying that is still frozen. There’s no need to thaw.
joyce says
January 19, 2017 at 4:20 pmcan this be made in the morning and baked in the afternoon?
Melissa says
January 19, 2017 at 6:35 pmYes
Bri says
January 21, 2017 at 6:57 pmInstead 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.
Melissa says
January 21, 2017 at 7:59 pmYou 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.
Kathy says
February 3, 2017 at 1:22 pmNever seen cream of onion soup? There is cream of everything but onion.
What brand do you use of that?
Melissa says
February 3, 2017 at 1:58 pmCampbell’s
julie says
April 26, 2017 at 11:45 amI’ve made this with Celery root “hashbrowns” and it was delicious!!!! Thank you for the ideas!
Melissa says
April 26, 2017 at 1:01 pmWow, nice!
Joan says
December 20, 2017 at 11:33 amI LOVE LOVE LOVE that you use RANCH potato chips…but I guess I’ll just have to force myself to eat the remaining chips in the bag! LOL
Melissa says
December 20, 2017 at 11:35 amHi Joan, I’m right there with you ha! Thank you, these potatoes are SO good.