Buttermilk Ranch Potatoes au Gratin
This creamy, cheesy, and herbaceous dish combines layers of thinly sliced potatoes with a rich buttermilk and ranch seasoning mixture, topped with cheddar and Parmesan cheeses. It’s an indulgent side that is sure to please any crowd.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup buttermilk
- 1/4 cup chopped fresh chives
- 2 cloves garlic, minced
- 4 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 packet ranch seasoning mix
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the buttermilk, heavy cream, ranch seasoning mix, minced garlic, salt, and pepper. Stir until well mixed.
- Grease a 9×13-inch baking dish. Arrange half of the sliced potatoes in an even layer in the dish.
- Pour half of the buttermilk mixture over the potatoes. Sprinkle with half of the shredded cheddar and grated Parmesan cheeses.
- Add the remaining potatoes, pour the rest of the buttermilk mixture, and top with the remaining cheddar and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Sprinkle the chopped fresh chives over the top before serving. Serve warm and enjoy!
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg