Ingredients

The following ingredients have 6 Servings
  • 2 lbs russet potatoes, (peeled)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups buttermilk
  • 1 oz ranch seasoning packet
  • 1 1/2 cup shredded mild cheddar cheese, (divided)
  • 1/8 teaspoon pepper
  • salt to taste

Instruction

  • Preheat oven to 375 degrees.
  • Grease the inside of a 2 quart baking dish with cooking spray or butter.
  • Slice potatoes into 1/4" thick rounds and layer flat in the baking dish.
  • In saucepan on medium-low heat melt butter and add flour to form a roux. Whisk continually for 5 minutes to prevent roux from burning.
  • When the roux begins to deepen in color add buttermilk slowly, mixing to combine as you pour.
  • Add ranch seasoning and black pepper to taste.
  • Slowly add 3/4 cups shredded cheddar cheese in batches, ensuring each batch fully melts before more is added.
  • Continue to cook until the mixture thickens slightly, taste and add salt only if needed.
  • Pour sauce over potatoes in the baking dish, cover with foil and place in the oven for 1 hour.
  • Uncover potatoes, add remaining 3/4 cup of cheese and bake 25-30 more minutes. Cheese should be nicely browned.
  • Remove from oven and let cool for 5 minutes before serving.