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RANCH TATER CASSEROLE Recipe

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This recipe for RANCH TATER CASSEROLE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  

Added: Thursday, August 30, 2007
Category:
Category:
Ingredients:  
Ingredients:  
6-8 medium new or red potatoes
2 medium or 1 jumbo onion, quartered and sliced
6 oz. bacon, cooked and chopped
3 tbsp. salt free blend
salt & pepper to taste
2 cups cheese, shredded (cheddar, Monterey or a blend)
1/2 cup sour cream
1/ cup ranch dressing
Directions:
Directions:
Scrub potatoes real well. You can peel them or leave peel on. Cut in quarters and if too large cut quarters in half (bite size chunks). Place in a pot of salted water and cook until almost done, drain and place in a large mixing bowl.

Cook bacon to a crisp, set aside.

In large skillet cook onions on medium until they caramelize and turn golden.

In a small bowl whisk together sour cream, ranch dressing, salt free blend, pepper and regular salt. Taste to check spiciness and adjust accordingly. Pour mixture over potatoes and toss gently. Add 1 cup cheese and toss gently again. Place mixture into a greased 13 x 9 inch baking dish, to with foil.

Bake 350º fir 25-30 minutes. Remove from oven and top with remaining cheese.

 

 

 

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