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.
Casseroles side dishes are beloved and you can count on several different varieties showing up at just about any church, family or office potluck gathering. Casseroles like my Slow Cooked Sweet Potato Casserole, Ham and Hash Brown Casserole and Cheesy Mashed Potato Casserole are always the first to go and guaranteed there won’t be a spoonful leftover. The potato casserole I recall seeing most often at the church potlucks I attended as a little girl was made with hash brown potatoes sometimes shredded, sometimes cubed, lots of gooey cheese and then topped off with crushed cornflakes that are tossed with butter. There’s nothing wrong at all with that yummy dish. My boys are fans of all things Ranch so that’s why I developed this version. The prep is minimal and keeps it simple and just mixes it up a little by adding a layer of flavor with buttermilk Ranch dressing mix and a fun twist on the crispy topping.
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
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.
Anonymous says
🙁 cdan
t Pin it and can’t find it under your Pinterest 🙁
Melissa says
I just pinned it to my “Yummy Sides” board 🙂
Ezzie says
In Australia, what can you use instead of dry buttermilk dressing, as I have never seen it in our shops,
Melissa says
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: https://www.melissassouthernstylekitchen.com/2011/08/garlic-herb-buttermilk-dressing.html
Venus Blues Hideaway says
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
Melissa says
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!
Melissa says
Pictured are diced.
jane walther says
shredded or diced hash browns?
Danielle says
I can only find buttermilk Ranch… Is that the buttermilk dressing you’ve listed?
Melissa says
Yes, buttermilk Ranch.
Laura Sullivan says
Can Cream of Chicken be used instead of Cream of Onion?
Melissa says
Oh sure, if you prefer it.
Kay says
I don’t see ranch flavored potato chips at the supermarket. Could you use sour cream and onion potato chips or ranch Doritoes?
Melissa says
Sour cream and onion would be a great substitute.
Cheryl says
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.
Melissa says
Yes another way of saying that is still frozen. There’s no need to thaw.
joyce says
can this be made in the morning and baked in the afternoon?
Melissa says
Yes
Bri says
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.
Melissa says
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.
Kathy says
Never seen cream of onion soup? There is cream of everything but onion.
What brand do you use of that?
Melissa says
Campbell’s
julie says
I’ve made this with Celery root “hashbrowns” and it was delicious!!!! Thank you for the ideas!
Melissa says
Wow, nice!
Joan says
I 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
Hi Joan, I’m right there with you ha! Thank you, these potatoes are SO good.