Ranch Gratin Potatoes
Creamy, cheesy, and packed with bold flavor, Ranch Gratin Potatoes are the ultimate comfort food side dish that will elevate any meal. Layers of tender, thinly sliced russet potatoes are smothered in a rich, velvety cheese sauce infused with ranch seasoning, garlic, and a duo of sharp cheddar and Parmesan cheeses, then baked to golden, bubbly perfection. The addition of heavy cream and whole milk ensures unparalleled creaminess, while a sprinkle of fresh chives provides a fresh, herby finish. Perfect for holiday gatherings, potlucks, or weeknight dinners, this dreamy potato gratin is as easy to prepare as it is impressive to serve. Treat your family to this hearty, ranch-inspired twist on classic au gratin potatoes!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons ranch seasoning mix
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the russet potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if available for uniformity.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream while whisking, ensuring no lumps form. Cook the mixture for 2-3 minutes until slightly thickened.
Stir in the ranch seasoning mix, garlic powder, salt, and black pepper. Mix well to combine.
Reduce heat to low and gradually stir in 1 cup of cheddar cheese and all of the Parmesan cheese until melted and smooth. Remove from heat.
Arrange half of the sliced potatoes in an overlapping layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Add the remaining potato slices in another layer, then pour the rest of the cheese sauce on top. Spread it evenly to ensure all the potatoes are coated.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Let the dish rest for 10 minutes before serving. Optionally, sprinkle chopped chives over the top for garnish.
Serve warm as a decadent side dish!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1123 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
