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Hidden Valley Scalloped Potatoes


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Rate this recipe 4.4/5 (7 Votes)


  • Potatoes, Sliced Thin In Food Processor-Leave Potato Skins On
  • 1 Pkg. Hidden Valley Ranch Dressing Mix
  • Chopped Onions, To Taste
  • Minced Garlic, To Taste
  • Cumin
  • Cayenne Pepper
  • Roux Sauce
  • 1/2 cup (1 stick) Butter
  • 1/2 cup Flour
  • 1 1/2 cups Milk
  • American Cheese Slices
  • Garlic Salt, To Taste
  • Black Pepper, To Taste


Adapted from


Step 1

Spray a large glass pan or cake pan with butter-non-stick spray.

Layer As Follows:
Put 1/2 sliced potatoes in pan; season garlic salt and pepper.

Spread 1/2 of the onions and garlic over the potatoes.

Spread 1/2 of the Hidden Valley Ranch Dressing over the potatoes.

Pour 1/2 of the cheese sauce over the potatoes.

Repeat process; Roux sauce will be last.

(Sprinkle cumin and cayenne pepper, to taste on top.)

Bake in 350 degree oven until potatoes are tender; an hour or longer, depending on how full your pan is.

Make Enough Roux Sauce To Cover Potatoes; So Adjust Amounts If Necessary.

Roux Sauce:
Melt 1 stick Blue Bonnet Margarine in skillet. Add 1/2 cup flour to melted Blue Bonnet Margarine; whisk. Add 1-1/2 Cups milk to butter-flour mixture; whisk. Add cheese to roux; whisk.


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