My youngest asked for a big pan of cheesy potatoes for her graduation party, “but make it extra creamy and ranch-y, Mom.” I didn’t feel like fussing with the oven on a hot June day, so I turned to my slow cooker and a bag of frozen seasoned potato wedges. What came out was so rich and comforting that I now make triple batches for every family gathering. This recipe is pure Midwestern potluck fare: ranch, cheese, potatoes, and a little love, all bubbling away in a slow cooker while you set out the decorations and hug your guests.
Slow cooker ranch potato bake bubbling with melted cheddar
Slow cooker ranch potato bake bubbling with melted cheddar
Serve this ranch potato bake right from the slow cooker on the warm setting so folks can help themselves. It pairs beautifully with grilled burgers, brats, pulled pork, or baked ham—exactly the sort of spread you see on a graduation or church basement buffet. Add a simple green salad or coleslaw to balance the richness, and maybe some baked beans or buttered corn for a full Midwestern-style celebration. A sprinkle of sliced green onions or chives on top at serving time adds a nice fresh bite and a bit of color against all that golden cheese.
Slow Cooker Ranch Potato Party Bake
Servings: 10-12
Ingredients
2 pounds frozen seasoned potato wedges
1 (10.5-ounce) can condensed cream of chicken soup
1 1/2 cups sour cream
1 (1-ounce) packet dry ranch seasoning mix
3 cups shredded cheddar cheese, divided
Ingredients for ranch potato bake arranged on a kitchen counter
Ingredients for ranch potato bake arranged on a kitchen counter
Directions
Lightly grease a large oval slow cooker (5 to 6 quarts) with cooking spray or a little butter so the potatoes don’t stick.
In a medium mixing bowl, whisk together the condensed cream of chicken soup, sour cream, and dry ranch seasoning mix until smooth and well combined.
Creamy ranch mixture being whisked in a mixing bowl
Creamy ranch mixture being whisked in a mixing bowl
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