Cheesy Potatoes – A Gauker Favorite Side Dish

I found this recipe in my email today. I sent it to my good buddy, Pam, from Conebella Farm a few years ago. I used this recipe for dinner this past Friday evening, but I used leftover Helluva good french onion dip instead of sour cream and ranch dressing mix, and used crushed Doritos instead of corn flakes. I usually use shredded cheese instead of the cheese curds, but I was gifted some cheese curds so I used them and shared the recipe. Here you go!

Cheesy Ranch Potatoes

4 medium russet potatoes, cubed
1 t. salt
1/4 pound of bacon, chopped into 1 inch pieces and cooked

1 package dry Ranch dressing mix
½ c. milk
½ container sour cream
½ container Conebella Farm garlic & dill cheese curds
½ c. corn flakes, crushed
1 c. shredded Colby or cheddar cheese, optional

Boil potatoes and salt in pot of water until fork tender. Drain. Mix in bacon, dressing mix, milk, curds, and sour cream. Place in a greased 11×14 pan. Top with corn flakes and additional shredded cheddar or Colby, if desired. Bake at 350 for 20-25 minutes, until heated through and starting to brown along edges.

Sausage patties with cheesy potatoes and (canned) green beans

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