Yum — these Crock Pot Cheesy Ranch Potatoes are comfort food at its finest. Rich, creamy, and packed with cheesy ranch flavor, they make an excellent side dish for weeknight dinners, potlucks, or holiday meals. They’re also simple to prepare in the slow cooker, which means minimal hands-on time and reliable results every time.
I’ve been experimenting with a lot of crock pot recipes lately, and this one is a keeper. If you enjoy slow cooker dishes that come together quickly and deliver big flavor, you’ll love these cheesy ranch potatoes. They’re forgiving to prepare and pair well with grilled or roasted meats, or as part of a buffet-style spread.
This recipe starts with baby red potatoes, one of my favorite varieties. Baby red potatoes have a naturally buttery flavor and creamy texture that hold up nicely in the slow cooker. They stay tender without falling apart and soak up the cheesy ranch sauce beautifully.
These Crock Pot Cheesy Ranch Potatoes are not only easy to make, they also freeze well. Prepare a batch ahead of time for busy days, or double the recipe and freeze portions for later. Reheat gently so the cheese stays creamy.
How to Make Crock Pot Cheesy Ranch Potatoes
Ingredients
- 2.5 pounds baby red potatoes
- 1 ½ cups shredded cheese
- 10 oz can cheddar cheese soup
- ½ cup milk
- 1 envelope Ranch Salad Dressing and Seasoning Mix
- ½ cup minced onion
- 1 tablespoon dry parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheese (optional, for topping)
Directions
- Place the baby red potatoes in a 6-quart crock pot.
- Add the shredded cheese, cheddar cheese soup, milk, ranch seasoning, minced onion, dry parsley, salt, and black pepper.
- Stir everything together until the potatoes are evenly coated with the sauce.
- Cover the top of the crock pot with a triple layer of paper towels to help absorb excess moisture, then place the lid on the crock pot.
- Cook on high for 4 hours, or until the potatoes are fork-tender and the sauce is hot and bubbly.
- If desired, sprinkle the additional 2 cups of shredded cheese over the top, cover, and allow the cheese to melt before serving.
The triple-layer paper towel under the lid helps reduce condensation that can drip back into the potatoes; if you prefer, you can use a clean kitchen towel or omit this step, but the towel can make the finished dish a little creamier rather than watery.
Serving suggestions: these cheesy ranch potatoes are a wonderful accompaniment to baked chicken, pork chops, or burgers. Add a simple green salad or steamed vegetables for a balanced meal. Leftovers reheat well in the oven or microwave; stir gently while reheating to keep the texture smooth.
Nutrition (per serving)
- Calories: 614 kcal
- Carbohydrates: 65 g
- Protein: 30 g
- Fat: 26 g
- Saturated Fat: 15 g
- Sodium: 2158 mg
- Potassium: 1851 mg
- Fiber: 6 g
- Sugar: 10 g
- Vitamin A: 1106 IU
- Vitamin C: 31 mg
- Calcium: 602 mg
- Iron: 3 mg
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