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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A great alternative to the humdrum potato salad. Ingredients:
6 -8 medium red potatoes, scrubbed clean |
1/2 cup sour cream |
1/2 cup ranch salad dressing (not dry powder) |
1/4 cup bacon, fried crisp and crumbled |
2 tablespoons minced fresh parsley |
1 cup cheddar cheese |
1/2 cup shredded cheddar cheese |
2 cups corn flakes, crushed slightly |
1/4 cup butter, melted |
Directions:
1. Cook the potatoes until tender. I usually bake them in the oven the night before wanting to prepare this dish, but you can also boil them. Quarter the potatoes, leaving the skin on.
2. In a large bowl, whisk together the sour cream, ranch dressing, bacon, parsley, and the 1 cup of cheese. Toss quartered potatoes in dressing mixture and place into a greased 9x13-inch baking pan. Top with the 1/2 cup of the cheese.
3. In a small bowl, combine the corn flakes and butter; sprinkle over the casserole. Bake at 350 degrees for 35-45 minutes.
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