Ranch Potatoes

I’ve been sleeping in my cousin Aubrey’s room since we got to Minnesota on Sunday night. My aunt and uncle did a little redecorating when their she went off to college last year and it’s been such a treat to snuggle into this antique bed (they found on Craigslist) every night…

Unfortunately, Mom and I have to say goodbye to everyone soon, but we’re going to spend a couple of nights at Camp Wandawega on our way back to Alabama, so I’m pretty excited about that.

This will be our first visit to the camp, and I can’t wait to take it all in! I’m sure I’ll have a hard time putting my camera down while we’re there, and I look very forward to writing about our time together there, too!

In the meantime, I’m going to keep enjoying as much of my aunt’s home cookin’ as I can! I’m officially obsessed with the creamy ranch potatoes she made on Monday…

She found the recipe on Food.com, but she switched up the amounts a little, and it’s SO GOOD! Here’s how she makes enough to serve eight potato-lovin’ peeps…

Ranch Potatoes


  • 2 lbs. of frozen cubed hash brown potatoes, thawed
  • 12 ounces of cream cheese, cubed
  • 1 (10-3/4 ounce) can of cream of potato soup
  • 1 (10-3/4 ounce) can of cream of chicken soup
  • 1 (1 ounce) envelope of Hidden Valley Ranch dressing mix
  • 2 cups of shredded Mexican blend cheese, divided
  • 1 cup of french fried onions, to preference


  1. 1. Blend soups and cream cheese in a large bowl.
  2. 2. Microwave until mixture is creamy, and cheese is completely melted.
  3. 3. Stir in the ranch dressing mix, then fold in 1 cup (half) of the Mexican shredded cheese. After that, stir in the potatoes.
  4. 4. Fold until all of the potatoes are completely coated.
  5. 5. Spoon the potatoes into a lightly greased 9x13 cake pan. Mash them down a little, and spread them evenly onto the bottom of the pan.
  6. 6. Sprinkle the rest of the shredded cheese on top.
  7. 7. Cover and bake at 350 degrees for 50-55 minutes.
  8. 8. Uncover and top with french fried onions.
  9. 9. Bake uncovered for another 5 minutes or until french friend onions are lightly browned.

And while you read that, I’m gonna go grab another fork full.

PS- If you missed any of the Wandawega Week posts I published a while back- you can find them here: Day 1- Camp Cottage, Day 2- A Very Modest Cottage, Day 3- Camp Treehouse, Day 4- Camp Tent and Day 5- Camp Wedding and a Baby!

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  1. Marta Watts says

    Thank you for the yummy recipe! Made them this past week and OMG I had to stop myself from eating them all. They were the perfect side to some grilled venison steaks. Definitely a keeper!

  2. Dee says

    Made these on Sunday. Had them for dinner, again Monday for breakfast, again Monday for lunch, and finished them off today (Tues.) for brunch. Thanks for sharing the recipe. It is a keeper!

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