Ranch Scalloped Potatoes
healthierhomemade.co
June 7, 2025
super easy
These ranch scalloped potatoes are creamy, savory, and loaded with comforting flavor in every bite. Thinly sliced potatoes are layered with a rich ranch-seasoned sauce and baked until bubbly and golden. They make the perfect side dish for everything from weeknight chicken to summer BBQs.
Easy to prep ahead and even better the next day—this one’s always a crowd favorite
Ranch Scalloped Potatoes
Equipment
- 1 medium to large skillet or sauce pan
- 1 medium casserole dish
- aluminum foil
Ingredients
- 2 tbsp salted butter
- 2 tbsp all purpose einkorn flour
- 2 cup organic whole milk
- 1½ tsp pink Himalayan salt
- ½ tsp organic garlic powder
- 1 cup ranch sour cream dip I use the Daisy brand
- 3 cup shredded Monterrey jack cheese off the block
- ½ cup Italian panko bread crumbs Kooshy or Aleia's brand
- 7 medium potatoes peeled and sliced with a mandolin
- 1 cup parmesan cheese grated from the block
- extra virgin olive oil for greasing the casserole dish.
Instructions
- Warm the milk in the microwave for 20-30 seconds. You can do this in a small sauce pan over low as well.
- Heat a skillet or sauce pan over medium heat.
- Add in the 2 tbsp salted butter and whisk until melted. Immediately add in the 2 tbsp all purpose einkorn flour.
- Whisk until combined and absorbed together well. About 2 minutes, but the key is to whisk constantly.
- Pour in 2 cup organic whole milk, slowly. Start with 1/2 cup and whisk until combined. Do this until all of the milk is added in. Add in 1½ tsp pink Himalayan salt and ½ tsp organic garlic powder.
- Whisk frequently until the sauce thickens about 5 minutes. Add in the 1 cup ranch sour cream dip and continue to whisk another minute or two.
- Remove from heat and then add in the 3 cup shredded Monterrey jack cheese.
- Preheat the oven to 375℉
- Let the sauce sit off of the heat while you peel and slice the 7 medium potatoes. See below if you want to peel and slice the potatoes in advance. (Up to 24 hours without browning).
- Grease a medium casserole dish well with extra virgin olive oil.
- Pour a layer of the cheese sauce onto the dish.
- Pour half of the potatoes in. Top with half of the cheese sauce and then stir to coat.
- Place the second half of the potatoes in and the remainder of the cheese sauce.
- Sprinkle the top with ½ cup Italian panko bread crumbs and 1 cup parmesan cheese
- Cover with aluminum foil and place into the oven for an hour and a half.
- After an hour and a half, remove the foil and bake another 30 minutes. Poke the center with a fork to make sure the potatoes are tender.
- If they aren't quite tender, bake another 15 minutes.
- Let rest 5 minutes before serving.
Notes
Prep ahead potato trick- In a bowl that will fit all of the potatoes with extra room, add cold water and 1 cup of ice. Once the potatoes are sliced, place them in the bowl.
Place in the refrigerator for up to 24 hours before making the dish.
When you are ready to use, remove the potatoes and place on a paper towel and blot dry.
You can also make the day before and reheat in the oven at 350f. For about 30 minutes.
Tips for the cheese sauce.
Making a cheese sauce can take a little practice. Here are some tips to help until you nail it.
- Too high heat can burn the flour, leading to a bitter and gritty result. Be sure to cook over medium and sometimes even low medium.
- Cook gently, stirring constantly.
- Make sure the butter and flour are well combined so you don't get a flour taste
- Don’t stir occasionally — whisk constantly during cooking to prevent lumps or uneven cooking.
- Use a balloon whisk for best results.
- Add warm or room-temperature milk.
- Don’t dump it all in — whisk in a small amount at first to form a smooth paste.
- Then gradually whisk in more to loosen the mixture smoothly.
- Remove the pan from heat before adding in the cheese, let it cool slightly, then stir in cheese.
- This prevents curdling or graininess.
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