Step 1: Preheat
Heat the oven to 375°F and butter a 9×13 glass casserole dish.
Step 2: Layer the Potatoes
Arrange the sliced potatoes in even, overlapping layers.
Step 3: Make the Pour-Over
Whisk the soup, sour cream, milk and ranch seasoning until smooth.
Step 4: Pour and Cover
Pour the sauce evenly over the potatoes, tap the dish so it settles, and cover with foil.
Step 5: Bake
Bake covered 60 minutes until the potatoes are tender.
Step 6: Cheese Topping
Uncover, sprinkle with cheddar and bake 15 minutes more until bubbly. Top with chives.
Tips
- Slice the potatoes evenly so they cook at the same time.
- Add crumbled bacon on top for extra flavor.
Storage
Refrigerate up to 4 days; reheat covered in the oven.
FAQ
Can I use the slow cooker? Yes – cook on LOW 6–7 hours, then add the cheese.
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