Rating: 4.5 stars 4.4
50 Ratings
  • 5 star values: 31
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

I got this recipe from a farmer's wife who used to serve it to the men-folk with their mid-day meal. I get many requests to make this, especially by my 12-year-old daughter.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until fork tender, about 15 minutes. Drain, and cut into chunks, leaving the skins on.

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  • Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, fry the bacon in a large skillet until browned and crisp. Drain, and set aside.

  • Place the potatoes in a greased 9x13 inch baking dish. In a medium bowl, stir together the sour cream, Ranch dressing, parsley, and 3/4 cup Cheddar cheese. Crumble in the bacon and stir. Pour over the potatoes in the baking dish. In a another bowl, mix together the cornflake crumbs, melted butter and remaining cheese. Sprinkle evenly over the top of the casserole.

  • Bake for 40 to 45 minutes in the preheated oven, or until the top of the casserole is browned and crisp.

Nutrition Facts

323 calories; protein 7.8g; carbohydrates 19.6g; fat 24g; cholesterol 49.5mg; sodium 439.3mg. Full Nutrition
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