Creamy Ranch Parmesan Potato Bake

Servings: 6–8
Prep Time: 20 minutes
Bake Time: 60–75 minutes

Ingredients

Potatoes

• 2½–3 lb (1.1–1.4 kg) Yukon Gold or russet potatoes, peeled and thinly sliced (⅛ inch)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Cream Sauce

• 2 cups heavy cream
• 1 cup sour cream
• ½ cup chicken broth
• 1 packet (1 oz) ranch seasoning mix (or 2 tablespoons homemade ranch seasoning)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons melted butter

Topping

• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Arrange half of the sliced potatoes in the baking dish. Sprinkle with half of the diced onion, garlic, mozzarella, and Parmesan.
3. Add the remaining potatoes and sprinkle with the rest of the onion and garlic.
4. In a large bowl or measuring jug, whisk together:
   • Heavy cream
   • Sour cream
   • Chicken broth
   • Ranch seasoning
   • Garlic powder
   • Onion powder
   • Dried parsley
   • Thyme
   • Pepper
   • Paprika
   • Melted butter
5. Pour the cream mixture evenly over the potatoes, making sure it seeps between the layers.
6. Cover tightly with foil and bake for 50 minutes.
7. Remove the foil, sprinkle with the cheddar and Parmesan cheeses, and bake uncovered for 20–25 minutes, until the potatoes are fork-tender and the top is golden and bubbly.
8. Let the dish rest for 10–15 minutes before serving to allow the sauce to thicken.