Cheesy Ranch Potato Casserole
MACK FARMS/SOUTH FLORIDA
POTATO GROWERS EXCHANGE
10-12 red new potatoes
1/4 teaspoon salt
Cooking spray
Prepared ranch dressing
2 cups shredded Cheddar cheese
4 strips bacon, cooked and crumbled
1. Preheat oven to 400°F.
2. Place potatoes and salt in a large pot and cover with water. Bring to a
boil, then lower heat and simmer just until tender. Do not overcook.
3. Spray a 9-by-13-inch casserole with cooking spray. Coat the bottom of
the casserole thoroughly with ranch dressing.
4. Drain potatoes and transfer to the casserole. Top potatoes with cheese
and bacon.
5. Bake for approximately 20 minutes, or until thoroughly heated.
Makes 6 servings.
Spinach and Potatoes au Gratin
NEWSTAR
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 1/2 cups shredded Cheddar cheese, divided
8 strips bacon
1 cup chopped onions
16 ounces NewStar spinach
6-8 medium red or gold potatoes, sliced 1/4 inch thick
1 teaspoon salt
1 teaspoon pepper
1. Preheat oven to 400°F.
2. Melt butter in a saucepan over medium-low heat. Stir in flour until a
paste forms. Slowly whisk in milk; bring to a simmer. Add 1 1/4 cups
cheese and stir until cheese is melted.
3. In a 10-inch frying pan, cook bacon until crisp; drain and crumble.
4. Add onions to bacon drippings and sauté over medium heat until tender.
Add spinach and sauté for 30 seconds.
5. Layer half of potatoes in a 9-by-13-inch pan; season with half of salt
and pepper. Add half of spinach and onions. Reserve 2 tablespoons of
bacon; sprinkle half of remaining bacon over spinach. Repeat layering.
Pour cheese sauce over all.
6. Bake for 40-50 minutes. Top with remaining cheese and bacon; bake
for 5-10 minutes, or until browned. Makes 8 servings.
Brands may vary by region; substitute a similar product.
