5-Ingredient Creamy Ranch Potatoes
This version uses Red Potatoes because their waxy skin holds its shape during the long simmer, preventing the dish from turning into mashed potatoes.
| Category | Details |
| Prep Time | 10 minutes |
| Cook Time | 4–5 hours (Low) |
| Total Time | 5 hours 10 minutes |
| Yield | 6–8 Servings |
🍴 The 5 Ingredients
- 3 lbs Red Potatoes (washed and sliced into ¼-inch rounds)
- 1 packet (1 oz) Dry Ranch Dressing Mix
- 1 can (10.5 oz) Cream of Potato or Cream of Chicken soup
- ½ cup Sour Cream
- 1 ½ cups Shredded Sharp Cheddar Cheese
(Black pepper and a pat of butter are “free” pantry boosters!)
👩🍳 Instructions
1. The Potato Prep
- Layer the sliced red potatoes in a greased 6-quart slow cooker.
- The Rule: Keep the slices uniform! If some are thick and some are thin, you’ll end up with a mix of crunchy and mushy potatoes.
2. The Ranch “Slurry”
- In a medium bowl, whisk together the dry Ranch mix, condensed soup, and sour cream.
- The Pro Move: If the mixture feels too thick to pour, add a splash of milk or water. You want a consistency that can seep down between the potato layers.
3. The “Slow-Infusion” Pour
- Pour the Ranch mixture over the potatoes. Use a spoon to gently toss or “prod” the potatoes so the sauce reaches the bottom of the pot.
- Cover and cook on LOW for 4–5 hours.
4. The Cheese Melt
- Once the potatoes are fork-tender, sprinkle the shredded Cheddar cheese over the top.
- Replace the lid for 10–15 minutes until the cheese is a bubbling, molten blanket.
5. The Final Rest
- Turn off the slow cooker and let the potatoes sit uncovered for 10 minutes before serving. This “sets” the sauce so it clings to the potatoes rather than running all over the plate.
The “Bacon-Chive” Hack: Top the finished potatoes with crumbled bacon and freshly chopped chives. The smokiness of the bacon acts as a perfect foil to the tangy buttermilk flavors in the Ranch dressing.