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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This potato bake is all about simplicity and flavor. The key is the small dice on the russet potatoes, ensuring they cook evenly and absorb the creamy, ranch-infused mixture. The topping of buttery Ritz crackers adds a satisfying crunch to every bite. With minimal prep and straightforward steps, this dish is perfect for when you want maximum taste with minimal effort.
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Dice russet potatoes into small pieces, about ½ inch.
Combine diced potatoes, sour cream, milk, ranch packet, cheddar cheese, and black pepper in a bowl. Stir until well mixed.
Spread the potato mixture evenly into a cast iron skillet or baking dish.
Combine crushed Ritz crackers with melted butter and spread evenly over the potato mixture.
Bake at 375°F for 45–55 minutes until the potatoes are tender and the topping is golden and crispy.
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Cut the potatoes smaller than you think to ensure even cooking and better texture.
Use milk instead of heavy cream for a lighter consistency.
Can I use a different type of potato?
Russet potatoes are recommended for their starchy texture, but you can substitute with Yukon Gold or red potatoes if needed.
Can I make this ahead of time?
You can prepare the potato mixture and topping separately, then assemble and bake when ready.
What can I use instead of Ritz crackers?
You can substitute with crushed saltine crackers or panko breadcrumbs for a similar crunchy topping.
How do I know when it's done baking?
The potatoes should be tender, and the topping should be golden and crispy.
Can I add other ingredients to the mix?
Feel free to add cooked bacon bits, diced ham, or chopped green onions for extra flavor.
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