Loaded Cheesy Ranch Potato Bake

Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 40 minutes
Difficulty: Easy (Mostly Hands-Off Baking)
Yield: 8-10 hearty servings

Forget plain scalloped potatoes. This Loaded Cheesy Ranch Potato Bake is a show-stopping, crowd-feeding, flavor-bomb side dish that will steal the spotlight at any meal. Imagine layers of tender, thinly sliced potatoes smothered in a creamy, tangy homemade ranch sauce, loaded with crispy bacon, two types of melty cheese, and finished with a golden, buttery topping. It’s the lovechild of scalloped potatoes, loaded potato skins, and your favorite ranch dip—baked into one irresistible, bubbling casserole dish of pure comfort.

Why This Recipe is a Guaranteed Hit

• The Ranch Factor: A from-scratch ranch seasoning blend baked right into the cream sauce adds a tangy, herby depth that store-bought soup mixes can’t match.

• Texture Paradise: Creamy potatoes, crispy bacon bits, stretchy melted cheese, and a buttery crumb topping create the perfect bite every time.

• Feeds a Crowd: This is the ultimate potluck, holiday, or family dinner side dish. It scales easily and holds beautifully.

• Make-Ahead Friendly: Assemble it a day ahead and pop it in the oven when you’re ready—the flavor only gets better.

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Ingredients

For the Homemade Ranch Seasoning:

• 2 tbsp dried parsley

• 1 ½ tsp dried dill weed

• 1 ½ tsp garlic powder

• 1 ½ tsp onion powder

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp paprika

For the Potato Bake:

• 4 lbs russet potatoes (about 4-5 large), peeled and thinly sliced (1/8-inch thick)*

• 8 slices thick-cut bacon, cooked until crispy and crumbled

• 2 cups (8 oz) shredded sharp cheddar cheese, divided

• 1 ½ cups (6 oz) shredded Monterey Jack cheese, divided

• 3 green onions, thinly sliced, divided

For the Creamy Ranch Sauce:

• 3 cups heavy cream

• ½ cup (1 stick) unsalted butter

• 4 cloves garlic, minced

• ¼ cup all-purpose flour

For the Buttery Topping:

• 1 cup panko breadcrumbs

• ¼ cup grated Parmesan cheese

• 3 tbsp unsalted butter, melted

• 1 tbsp fresh parsley, chopped

Equipment

• Mandoline slicer (highly recommended) or sharp knife

• 9×13-inch baking dish

• Large saucepan

• Large mixing bowl

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Step-by-Step Instructions

Step 1: Prepare & Slice (15 minutes)

1. Preheat & Prep: Preheat oven to 375°F (190°C). Generously grease your 9×13-inch baking dish.

2. Make Ranch Seasoning: In a small bowl, combine all dried herbs and spices (parsley, dill, garlic powder, onion powder, salt, pepper, paprika). Mix well and set aside.

3. Slice Potatoes: Using a mandoline on the 1/8-inch setting (USE THE HAND GUARD!), slice peeled potatoes uniformly. This ensures even cooking. Place slices in a large bowl of cold water to prevent browning.

Step 2: Make the Creamy Ranch Sauce (10 minutes)

1. Create Roux: In a large saucepan over medium heat, melt the ½ cup of butter. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 2 minutes to cook out the raw flour taste.

2. Whisk in Cream: Slowly pour in the heavy cream while whisking continuously to avoid lumps. Bring to a gentle simmer.

3. Add Ranch Seasoning: Whisk in the entire bowl of homemade ranch seasoning. Continue to cook, whisking, for 3-4 minutes until the sauce has thickened enough to coat the back of a spoon. Remove from heat.

Step 3: Assemble the Layers (10 minutes)

1. Drain & Dry: Thoroughly drain the potato slices and pat them completely dry with clean kitchen towels or paper towels. This step is crucial for a non-watery bake.

2. First Layer: Spread a thin layer of the ranch sauce on the bottom of the prepared baking dish. Arrange ⅓ of the potato slices in an even, slightly overlapping layer.

3. The Loaded Layers: Pour ⅓ of the remaining sauce over the potatoes. Sprinkle with ⅓ of the crumbled bacon, ⅓ of the cheddar and Monterey Jack cheeses (reserving ½ cup total of cheese for the top), and ⅓ of the green onions (reserve some for garnish).

4. Repeat: Create two more identical layers, ending with a final layer of potatoes and the last of the sauce.

Step 4: Bake (Covered, 50 minutes)

1. Tightly cover the baking dish with aluminum foil. Place on a rimmed baking sheet (to catch any potential bubble-overs).

2. Bake in the preheated oven for 50 minutes. The potatoes should be nearly tender when pierced with a knife.

Step 5: Add the Final Toppings & Finish (10 minutes prep + 15 minutes bake)

1. Make Topping: While the bake is cooking, combine panko, Parmesan, melted butter, and fresh parsley in a small bowl.

2. Uncover & Top: Carefully remove the dish from the oven and uncover. Sprinkle the reserved ½ cup of mixed cheeses evenly over the top, followed by the buttery panko mixture.

3. Final Bake: Return to the oven, uncovered, and bake for an additional 15-20 minutes, until the topping is golden brown, the cheese is bubbly, and the potatoes are completely tender.

4. Rest: Let the casserole stand for 15 minutes before serving. This allows the sauce to thicken and set slightly, making for perfect serving slices.

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Chef’s Notes & Pro-Tips

• Potato Slicing: A mandoline is your best friend for speed and evenness. If using a knife, take your time to get slices as uniform as possible.

• Avoid Sogginess: Drying the potatoes and using starchy russets are key. For extra insurance, toss dried potato slices with 2 tbsp of the dry ranch seasoning before layering—it helps absorb excess moisture.

• Bacon Cooking: Bake your bacon on a sheet pan at 400°F for 18-20 minutes for perfectly flat, easy-to-crumble strips.

• Make-Ahead Magic:

  • Full Make-Ahead: Assemble the entire casserole (through Step 3, but do not add the panko topping). Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered bake time, as you’re starting from cold. Add topping and finish as directed.

  • Freezer Friendly: Assemble and freeze (without topping) for up to 2 months. Thaw overnight in the fridge before baking as directed.

• Variations:

  • Protein-Packed: Add a layer of diced ham or cooked, crumbled breakfast sausage with the bacon.

  • Veggie Loaded: Add thinly sliced sautéed mushrooms or spinach between layers.

  • Spicy Kick: Add a finely diced jalapeño to the cheese layers or a pinch of cayenne to the ranch seasoning.

Nutrition Information (Per serving, based on 10 servings)

*Percent Daily Values are based on a 2,000 calorie diet. Values are estimates and will vary based on specific ingredients and portion sizes. This is a rich, indulgent side dish.