Creamy Ranch Chicken Potato Bake (Printer Friendly)

Tender chicken and sliced potatoes baked in a rich ranch cream sauce with melted cheese topping.

# What You Need:

→ Potatoes and Chicken

01 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
03 - Salt and black pepper to taste

→ Ranch Cream Sauce

04 - 1 cup heavy cream
05 - 1 cup whole milk
06 - 1 packet (1 ounce) ranch seasoning mix or 3 tablespoons homemade ranch mix
07 - 2 cloves garlic, minced
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon dried thyme

→ Cheese Topping

11 - 1.5 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons chopped fresh chives or parsley for garnish

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a mixing bowl, whisk together heavy cream, milk, ranch seasoning, garlic, onion powder, paprika, and thyme until smooth and fully combined.
03 - Arrange half the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper. Scatter half of the chicken cubes over the potatoes. Pour half of the ranch cream sauce evenly over the layer.
04 - Repeat with remaining potatoes and chicken, then pour the rest of the sauce over the top layer.
05 - Cover the dish tightly with foil and bake for 45 minutes.
06 - Remove foil, sprinkle cheddar and mozzarella cheese evenly over the casserole, and bake uncovered for an additional 15 minutes until cheese is golden and potatoes are tender.
07 - Let rest for 10 minutes before garnishing with chives or parsley and serving.

# Pro Advice:

01 -
  • It's deceptively simple to assemble, yet tastes like you spent hours in the kitchen.
  • The creamy sauce clings to every layer, and those crispy cheese tops are pure comfort in one spoonful.
  • Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Slice your potatoes evenly—use a mandoline if you have one, otherwise a sharp knife and patience matter. Thick slices stay chalky while thin ones melt into the sauce.
  • Don't skip the foil cover in the first stage; without it, your cheese browns before the potatoes cook through, leaving you with crunchy, raw insides.
03 -
  • Use a mandoline with a safety guard for perfectly uniform potato slices that cook evenly and look intentional.
  • Mix your cream sauce in a separate bowl rather than directly in the baking dish—you'll catch lumps and ensure even seasoning distribution.
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