Buttermilk Ranch Potato Gratin
Creamy potato gratin casserole topped with gooey cheese and perfectly crispy bacon. Great side dish to any meat dish.
Ingredients
- 2 lbs baking or golden potatoes washed, unpeeled, sliced thinly
- 8 slices of bacon chopped into ½" pieces
- 1 head savoy cabbage
- ¼ cup finely chopped fresh chives
- 2 cups grated Parmesan cheese
- 1 pkt Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
- 2.5 cups buttermilk
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Grease a 13" x 9" casserole dish. Set aside.
- In a large mixing bowl, combine thin slices of potatoes, buttermilk, 1 cup of Parmesan cheese and 1 packet of Hidden Valley Ranch seasoning mix. Toss to coat. Set aside.
- In a large skillet, cook bacon to crispy. Remove onto a paper towel lined plate.
- To bacon grease, add shredded cabbage and cook until wilted. Remove from heat, add salt and pepper and ¾ of the bacon and ¾ of chopped chives. Reserve the rest for garnish.Toss everything together.
- Arrange one layer of potato slices in the prepared casserole dish. Sprinkle with Parmesan cheese. Repeat one more layer.
- Arrange cabbage and bacon layer over potatoes. Top with two more layers of potato slices. Add about ½ of the buttermilk mixture, enough to slightly cover the last potato layer. Top with Parmesan cheese.
- Cover dish with aluminum foil and bake for 1 hour.
- Remove the foil and bake 30 more minutes.
- Let casserole cool for 15 minutes before serving.
- Garnish with remaining bacon and chives and serve.
Notes
Original Recipe: Hidden Valley
Nutrition
Calories: 685kcal | Carbohydrates: 52g | Protein: 40g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 1317mg | Potassium: 1806mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3055IU | Vitamin C: 97mg | Calcium: 874mg | Iron: 8.9mg
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Margaret Smith says
What a great sounding recipe. Love the idea of adding bacon to the potatoes. My family would love this.