Santa Fe Ranch Potato Casserole
Discover the ultimate comfort food with this Santa Fe Ranch Potato Casserole, a rich and creamy medley that's sure to steal the spotlight at your next dinner or potluck. Tender chunks of russet potatoes are smothered in a velvety homemade ranch cheese sauce, infused with the smoky kick of paprika and the zest of green chilies. Topped with melty layers of cheddar and Monterey Jack cheeses, crispy bacon, and fresh green onions, this casserole offers a perfect balance of indulgence and Southwestern flair. Ready in just over an hour, this easy-to-make dish is ideal for serving a crowd, bringing together bold flavors and satisfying textures in every bite. Perfect as a hearty side or a main dish, this baked casserole is destined to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium russet potatoes
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons ranch seasoning mix
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup cooked and crumbled bacon
- 1 4-ounce can diced green chilies
- 0.5 cup sliced green onions
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
Peel and dice the russet potatoes into 1-inch cubes. Bring a large pot of salted water to a boil, add the potatoes, and cook for about 8-10 minutes until slightly tender but not fully cooked. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Whisk in the ranch seasoning mix, salt, black pepper, and smoked paprika. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of Monterey Jack cheese until melted and smooth.
In a large mixing bowl, combine the cooked potatoes, cheese sauce, sour cream, green chilies, half of the green onions, and half of the crumbled bacon. Stir gently to coat the potatoes evenly with the sauce.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar and Monterey Jack cheeses on top.
Bake in the preheated oven for 30 minutes, uncovered, until the casserole is bubbling and the cheese on top is golden brown.
Remove from the oven and let it cool for 5-10 minutes. Garnish with the remaining green onions and crumbled bacon before serving.
Nutrition Facts
Calories |
5119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.3 g | 414% | |
| Saturated Fat | 171.2 g | 856% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 10717 mg | 466% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 61.5 g | ||
| Protein | 241.0 g | 482% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3637 mg | 280% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 8866 mg | 189% | |
*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.
