Cheesy Bacon Ranch Scalloped Potatoes
Scalloped potatoes smothered in a homemade cheese sauce and loaded with ranch seasoning and bacon crumbles. Delicious side dish for any meal or occasion.
Servings 6 Servings
Calories 628kcal
Equipment
Ingredients
- 4 medium Potatoes sliced thin
- 2 tablespoons Butter
- 1 cup Velveeta cheese cubed to melt into milk
- 1 cup Half and half heavy cream or whole milk can substitute
- 1 cup Chicken broth or vegetable broth
- 3 cups Shredded cheddar cheese reserve 1 cup to sprinkle on top
- 1 cup Bacon crumbled
Seasoning (to taste)
- 1 packet Ranch seasoning mix
- 1/2 tablespoon Seasoning salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
- Preheat oven to 375 degrees.
- Using a mandolin or a knife, cut each potato into thin slices, about a quarter inch thick.
- In a large bowl, add the potatoes and all of the seasoning. Stir them around to ensure each piece is coated evenly with the seasoning. Set this aside.
- Melt butter in a medium size sauce pan. Add the cubed Velveeta cheese and begin to let it melt.
- Slowly add half and half to the cheese, stirring vigorously to get a smooth mixture. Sauce will begin to thicken. Start to add in chicken (or vegetable) broth and continue to stir until fully combined and smooth.
- Once sauce is creamy and not too thick, remove the cheese sauce from the heat and set it aside.
- Spray a 9x13 baking dish with non-stick cooking spray. Begin layering the potatoes in the dish. Create one even layer of potatoes, add about 1/2 of the cheese sauce, then sprinkle with shredded cheddar cheese, then bacon bits.
- Continue layering until all of the potatoes have been used. Cover with the remaining cheese sauce, shredded cheese, and bacon bits.
- Cover with aluminum foil and bake for 30-45 minutes. Remove the foil and broil on high for 3 minutes to achieve a nice brown crust.
Notes
Baking times may vary depending on oven settings.
If cheese sauce is too thick, add more chicken broth to thin it out.
Use vegetable broth in place of chicken broth if desired.
Whole milk or 2% can be used in place of half-and-half.
Nutrition
Serving: 4People | Calories: 628kcal | Carbohydrates: 39g | Protein: 29g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2022mg | Fiber: 3g | Sugar: 8g