Meat & Potatoes Ranch Au Gratin
This cheesy meat & potatoes casserole is made better with the zestiness of Ranch salad dressing mixed right in the cheese sauce.
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Servings: 6
Ingredients
- 2 lb. lean ground beef
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3-4 large Russet potatoes
- 8 oz. grated sharp cheddar cheese
- 2 C ½ & ½ cream
- ½ C Ranch salad dressing
- ¼ C grated Colby Jack cheese
- ½ teaspoon salt
- ½ tsp minced garlic
- ¼ teaspoon ground black pepper
- extra salt for potatoes
- parsley for garnish, if desired
Instructions
- Preheat oven to 350° Fahrenheit. Lightly grease 9x13 baking dish with olive oil.
- While oven is heating brown lean ground beef in a large skillet over medium heat. Add diced onion, bell pepper, salt, pepper and garlic while browning. Drain away any excess fat using a colander. Set aside.
- In a medium sauce pan, warm the ½ & ½ on low heat. Stir in the Ranch dressing. While constantly stirring, slowly add the grated cheddar cheese. Stir until cheese is completely melted and completely incorporated into the cream. Set aside.
- Using either a mandolin or a sharp knife, slice the potatoes into ½" thick medallions.
- Line the bottom of the baking dish with potato medallions, allowing them to overlap slightly. Sprinkle with extra salt. Cover with ½ of the beef. Pour ½ of the cheese sauce on top. Using the back of a spoon, massage the sauce a little to work it down into the beef. Repeat to create a second layer of beef and potatoes.
- Top with a layer of overlapping potatoes, salt and the Colby Jack cheese. Bake in preheated oven for 50 minutes to an hour until the edges are golden and bubbly.