Hot Ranch Scalloped Potatoes
By: Club House Kitchens
Made With:
Key products
Instructions
Instructions
- Preheat oven to 375°F (190°C). Melt 3 tablespoons (45 ml) of the butter in medium saucepan on medium-high heat. Add onions; cook and stir 5 to 6 minutes or until softened and lightly browned. Stir in flour and 4 teaspoons (20 ml) of the Hot Ranch Seasoning. Cook and stir 1 minute. Gradually add milking, whisking constantly until well blended. Whisk in heavy cream. Bring to simmer; cook 3 to 4 minutes. Remove from heat. Set aside.
- Grease a 13x9-inch (33x23-cm) baking dish with remaining 1 teaspoon (5 ml) butter. Pour 1/2 cup (125 ml) of the sauce mixture in bottom of dish. Shingle 1/3 of the sliced potato in bottom of dish, overlapping as needed. Spoon 1 cup (250 ml) of the remaining sauce over top. Repeat with 2 additional layers of potatoes and sauce, finishing with 1 cup (250 ml) of sauce over top.
- Bake 50 minutes or until bubbly and potatoes are tender. Remove from oven. Melt the remaining 2 tablespoons (30 ml) of butter and mix in the panko and remaining 2 teaspoons (10 ml) of Seasoning together. Evenly sprinkle panko mixture on top. Broil on HIGH 2 to 3 minutes or until golden brown. Let stand 15 minutes before serving.
