Farmer's Ranch Potatoes

Farmer's Ranch Potatoes

in da wings 2

"I got this recipe from a farmer's wife who used to serve it to the men-folk with their mid-day meal. I get many requests to make this, especially by my 12-year-old daughter."

Ingredients 1 h 15 m {{adjustedServings}} servings 323 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on.
  2. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside.
  3. Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole.
  4. Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.
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Reviews 40

  1. 46 Ratings


I thought this was delicious! My whole family loved them too! The only thing I would do different is to add salt and pepper on the potatoes before adding the ranch mixture.I'll definately be making this again!


Made this for the first time today... and can only say PHENOMINAL....I did make some minor modifications to this though, mainly for personal taste... The modifications are for a doubled recipe and was served at a ministry BBQ, had I known that it was going to go over as well as it did I would have actually quadrupled the recipe and still would not have had any left-overs.. 1) replaced the cheddar cheese with 2 7 oz bags of Sargentos Bistro Blends, one Asiago and roasted garlic and one Sundried Tomato and Basil, The Asiago went in with that sour cream mixture, the other was mixed in with the topping... I replaced the bacon with diced pancetta and added 1/4 Walla Walla Sweet Onion and 1 Tsp of minced garlic Used bacon ranch instead of plain ranch... Replaced the Parsley with Fresh Chives Drizzled the melted butter over the topping rather than mixing it in with the cheese and cornflake mixture... I will definitely make this again, but will change a couple of items even further I will reduce the amount of cornflakes in the topping and not add them until the last 15 minutes of baking time... The only thing I did not like about this was the layer of grease on the bottom of the dish as it was being served. This could be avoided by using a thin layer of the cornflakes on the bottom of the baking dish to absorb it.

What a Dish!

This is a yummy one. I've been making this for years, and call it Ranch Potato Casserole. It's sooo tasty! Last time I made it, I had fresh basil and not parsley so I used that. It was still good! I've tried it with low-fat ingredients and it's just not as I only make it for special occasions!