The Lettered Cottage

You are here: Home / About Layla / Ranch Potatoes

Ranch Potatoes

By

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…

Print
Ranch Potatoes

Ingredients

  • 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

Instructions

  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.
https://theletteredcottage.net/ranch-potatoes/

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!

Click here to subscribe

Reader Interactions

Comments

  1. Sheri

    Well shoot – you get us all excited to try those potatoes and I can’t get the link to work! I’ll check back later to see if it’s working. They look delicious!

  3. Nicole @ Post Grad

    Practically drooling at my desk looking at this recipe – I should know better than to read blog posts entitled with food while I’m at work. haha I am definitely hitting up the grocery store on my way home!

  4. Kelsey

    Those potatoes look out of this world! I have actually been to Elkhorn, Wisconsin before! I am originally from Illinois, and went there for a week one summer with a friend. Her family owned a cottage on a lake 20 minutes from Elkhorn and we went into town a few times to get ice-cream and pizza. The ice-cream parlor was old fashioned and the town was so cute! Have fun – I cannot wait to see the pictures!

  5. Karen E.

    I’m going to try this over the weekend. I have the recipe and it seems the difference is the ranch dressing package?? I bet this would also be good with some chopped ham added……a full meal….

  6. Brooke

    Layla, those potatoes sound a-ma-zing, I’m gonna have to try those sometime! Have fun at Wandawega, I’m dying to visit there one of these days!
    ~Brooke 🙂

  8. Tiff

    I’m a little envious that you are going to go to Wandawega! Please explore the treehouse for me and take lots of pictures 🙂 It sounds like you and your mum are having a fantastic time. Hope the drive home (& the stop at Wandawega) is safe and just as fun.

  9. Laurie

    I follow your sweet blog faithfully. There’s something special about bloggers from the South. That being said, I live about 20 minutes from Camp Wandawega. I am so glad you will be able to enjoy our gorgeous fall in Wisconsin.
    Have a wonderful trip with your mom!

  11. Kari

    I absolutely love your blog. I do. It is like a postcard from home with every post. And your pictures?? Love, love, love. My hips however will not be thanking you for that recipe…..:)

  12. Sara

    Do I need to have a French friend to find these “french friend onions”? Ha!

    Seriously though, this recipe looks sinfully wonderful!! I’ll try it this week. YUM.

  15. {darlene}

    mercy, layla. you are killing me. YUM.

    just noticed that google follower bumped me, or something. I swear that I must have been following you since 1902. following you again! good gracious.

    enjoy your vaca!

  16. Cheryl F

    Oh Layla, you get to eat these potatoes and visit Wandawega all in the same week? You are living the life. Enjoy the quality time with your momma and enjoy the camp! I’ll be living vicariously through your camera lens.
    We just celebrated Thanksgiving this past weekend (Canadian) and I am thankful for your blog and the daily inspiration, laughs, hunger pangs (thanks potatoes), and the feeling of friendship you extend to everybody who visits here.

  18. Just B @ Love Where You Live

    Those potatoes look yummy! We make something very similiar at every family gathering. If we didn’t make them, someone would want to know why?? Thanks for sharing your recipe. Jealous that you get to spend some time at Camp Wandawega on the way home. It looks like the perfect place for some true R & R. Enjoy! 🙂

  20. Rachel

    Seriously those look amazing! I have been writting out the shopping list & menu ideas for the next few weeks. Looks like this will be added. Thanks Layla:)

  21. Lisa Cole

    Oooh, I’ve been to Wisconsin in the fall and its gorgeous! -And having seen your previous Wandawega posts, I’m so jealous that you’re visiting! Can’t wait to see new posts and pictures. I’ll have to live vicariously through you.

    P.S. how do you stay so slim while eating pumpkin cake and ranch potatoes? I think I gained 5 pounds just reading the recipes! : P

    P.P.S. any update on the kitty?

  22. Krystle @ ColorTransformedFamily

    I am excited about your trip to Wandawega. I really enjoyed your series on it back in the summer. It will be interesting to hear how it looks in person. I can’t believe the task they have undertaken there but it looks like so much fun. Be careful traveling!

  23. Angie Meyer

    Loved the recipes you’ve shared this week. I’ve been looking for a great coffee cake recipe to share at a baby shower I’m having for a friend. You’ve picked a great time of year to travel up North! It’s gorgeous here in Northern Iowa too! Can’t wait to see your pics from Wandawega! Safe and Happy Travels!

  24. Sandra

    Sounds like you and your mom are having a great road trip. I went on a road trip with my mom and aunt just over ten years ago where we flew to Saskatchewan and drove around the province to see where they had grown up. We picked up my 87 year old Nana and the four of us tore around in a rental PT Cruiser – we had an absolute blast!

    I’m sooooooo jealous that you get to spend some time at Wandawega and I’m really looking forward to the photos. The Surratt’s must know how blessed they are to be the proud owners of such a spectacular piece of property…it’s what dreams are made of.

    Safe journey!

  25. Rhonda I

    That is neat.. sleeping in a sweet antique bed..and off Craigslist too.. how I love that site. Just when I think I’ve seen every type of potato recipe.. something even better comes along.. I declare that your auntie is awesome!!

  29. Rita

    Who doesn’t love a good potato casserole recipe? I printed it out and love the print feature you have. Could you tell us how to get one. I’ve tried one before and didn’t like how mine printed recipes.
    Rita

  31. Tracey

    Yum a yum yum! I made these potatoes last night just like the recipe says. My husband went back for seconds and tried to go back for thirds. DELICIOUS! Thanks for sharing.

  32. Hilary Bumgarner

    Layla,
    Have you ever been to New England? I really think you need to venture our way! You can stay in my adorable guest room anytime! New Hampshire is calling your name…..

  33. Erin

    One great thing about Minnesota is that there are about 3-4 versions of those potato dishes brought to every church potluck ;-). Yum!! Hope you enjoyed your stay here and experienced plenty of “Minnesota Nice”.

  35. Dana

    Just made these! Too hot to try yet, but I expect the best. I used crushed up corn flakes on top rather than the onions. I normally do corn flakes and old habits die hard 🙂

  37. Ryann

    I made those potatoes for a campout pitch in this weekend and everyone loved them. I chose a Mexican pepper jack shredded cheese that added a lot of flavor too. I didn’t use the onions on top, though… was afraid they’d get soggy while reheating a few times. The whole pan ended up being 190g of FAT!!! WOW!!! I think next time I’ll use healthier soups (98% fat free), reduced fat shredded cheese, and 1/3 less fat cream cheese. That should help keep them more reasonable. So yummy, can’t leave them alone! These will be perfect with our Italian Beef sandwiches on Christmas day!

    • Jenn

      the onions don’t stay crisp when you reheat the potatoes (at least in the microwave) but they still add a nice, light layer of flavor!

  38. Jenn

    First of all, can’t wait for the Wandawega pics, but OH MAN! Those Ranch Potatoes are delish! I had to make them for dinner last night!
    Thanks for sharing.

  41. Marta Watts

    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!

  43. Dee

    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!