"Gooey, cheesy, rich and delicious. Can add in garlic is you want to. Recipe can be prepared the day before serving. Refrigerate. Bring to room temperature before baking "

Original is 8 servings

Metric US

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Ingredients

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1 cup whole milk (or half and half cream)
1/2 cup heavy cream
1 cup prepared Hidden Valley Ranch Salad Dressing
5 baking potatoes, peeled and thinjly sliced (about 3 pounds, do not rinse baking potatoes after slicing as it removes some of the starch, and the starch helps the layers stay together once cooked).

1 onion, slinly sliced
1/2 teaspoon salt
Ground pepper
2 cups shredded old white cheddar cheese (cheese must be aged)

Nutritional

Serving Size: 1 (235.1 g)
Calories 247.3
Total Fat - 21.4 g
Saturated Fat - 5.6 g
Cholesterol - 24.7 mg
Sodium - 557 mg
Total Carbohydrate - 12.1 g
Dietary Fiber - 2.1 g
Sugars - 3.9 g
Protein - 2.5 g
Calcium - 56.1 mg
Iron - 0.4 mg
Vitamin C - 6.9 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Preheat oven to 425°F (220°C). Grease 13 x 9-inch (3 L) glass baking dish. Combine milk, cream and ranch dressing. (do not rinse baking potatoes after slicing as it removes some of the starch, and the starch helps the layers stay together once cooked).

Step 2

Place half of potatoes in prepared baking dish, overlapping them. Sprinkle with half of onions, salt and pepper. Pour half of dressing mixture over potatoes. Repeat layers. Cover dish with a lid or foil.