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Creamy, Rich Ranch Potatoes With Cheese

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“Many versions of this...but this is how I make them! Being a meat and potaoes kind of girl, these are just one of my all-time favorite potatoes! The original version just wasn't very creamy.”
READY IN:
1hr 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 3 lbs frozen cubed hash brown potatoes, thawed
  • 2 (8 ounce) packages cream cheese, cubed
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 2 (1 ounce) envelopes hidden valley ranch dressing mix
  • 2 cups shredded four-cheese Mexican blend cheese, divided
  • 1 cup durkee fried onions, to taste (Original or Cheese)

Directions

  1. In large bowl, blend soups and cream cheese.
  2. Microwave til creamy and cheese is melted, stirring occasionally.
  3. Stir in well, the dressing mix, then fold in 1 cup (half) the shredded cheese, then the potatoes.
  4. Fold well til all potatoes are coated.
  5. Pour/spoon into lightly greased 13x9 glass baking dish, mashing down a little, and spreading in pan evenly.
  6. Sprinkle top with rest of shredded cheese.
  7. COVER and bake at 350º for 50-55 minutes.
  8. Uncover, top with onions.
  9. Bake UNCOVERED for another 5 minutes or til onions are lightly browned.
  10. *Nice additions:
  11. 1 cup diced, fully-cooked ham.
  12. Cooked, crumbled bacon (4-6 slices).
  13. Saute'd onions.
  14. Saute'd mushrooms.

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