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So cozy, so creamy, so good—it feels like being wrapped in a warm blanket.
Every family’s got that dish.
You know the one—no fancy name, no perfectly styled photo, but it shows up at every gathering and disappears before you’ve even made it halfway down the buffet line. For us, this casserole is that dish. It started as a little side we threw together one winter when we were snowed in with nothing but a sack of potatoes, a half-empty bottle of ranch, and some bacon bits. We didn’t expect much. But one bite in, and someone at the table put their fork down and said, “Y’all… this tastes like a hug.”
And just like that, it got its name.
We’ve called it the Holiday Hug Casserole ever since—and honestly, it doesn’t matter if it’s December or June, I still find myself making it whenever life needs soft edges.
Why You’ll Keep Coming Back to This Dish
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It’s creamy in all the right ways – But not so rich that it knocks you out.
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It’s casual but crowd-stunning – Your cousin will ask for the recipe. Promise.
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It works with what’s in your fridge – Got Greek yogurt instead of sour cream? It’ll be just fine.
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It feels like home – Warm, cheesy, familiar. Like a holiday movie you’ve watched a hundred times.
What You’ll Need (and what you can fudge a little)
Look, I’m not gonna make you measure every crumb. This is casserole—there’s room for wiggle.
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6 medium russet potatoes, peeled and cubed
– (Yukon Golds are okay too. Don’t overthink it.) -
1 cup sour cream
– (Or Greek yogurt if that’s what’s open.) -
1 cup ranch dressing
– (Yes, from a bottle. Hidden Valley, if we’re naming names.) -
1 cup shredded cheddar cheese
– (Sharp is great, but any melty cheese will do.) -
½ cup green onions, chopped
– (Don’t skip ‘em unless you absolutely must. They wake the whole thing up.) -
½ cup bacon, cooked and crumbled
– (No judgment if you’re using the kind from a jar. I’ve been there.) -
Salt & pepper, to taste
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2 tablespoons butter, melted
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½ cup crushed cornflakes or breadcrumbs (optional but highly encouraged)
Here’s How It Comes Together
1. Boil the potatoes
Start by boiling your cubed potatoes in salted water. You want them tender, not falling apart—like the texture of a good mashed potato that hasn’t been mashed yet. About 15 minutes should do it.
2. Mix the good stuff
While those are cooking, grab a big bowl. Dump in the sour cream, ranch, shredded cheese, green onions, and bacon. Stir it up until it looks like something you’d sneak a spoonful of straight from the bowl. (No judgment if you do.)
3. Fold it all together
Drain your potatoes, then gently fold them into the mixture. Don’t mash them—we’re not making baby food here. You want chunks.
4. Season it up
Taste a little. Add salt. Add pepper. Maybe a dash of garlic powder if you’re feeling spicy. You know your taste buds better than I do.
5. Bake that beauty
Scoop it all into a greased 9×13” baking dish. Drizzle the melted butter on top. If you’ve got crushed cornflakes or breadcrumbs, now’s the time to scatter them over like fairy dust.
6. Pop it in the oven
Bake at 350°F for about 25–30 minutes. You’re looking for bubbling edges and a golden top. If your house starts smelling like comfort itself—you’re doing it right.
7. Let it breathe
Just a few minutes before serving. It’ll settle, and you won’t burn your tongue. Win-win.
Want to Shake Things Up a Bit?
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Make it spicy – A little hot sauce in the mix goes a long way. Or use Pepper Jack instead of cheddar.
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Sneak in veggies – Broccoli, peas, or even roasted cauliflower work great. Just chop ‘em small.
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Go meatless – Skip the bacon and add smoked paprika for a cozy, smoky flavor.
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Use leftovers – Got roast chicken from last night? Toss it in and call it dinner.
How to Store & Reheat Without Losing That Magic
Stick the leftovers in an airtight container and refrigerate. They’ll keep for about 4 days, but good luck making it last that long. Reheat in the microwave or pop it back in the oven (covered with foil) at 325°F until warmed through.
Wanna freeze it? Sure thing. Just skip the topping, wrap it tight in foil or cling wrap, and freeze before baking. Let it thaw overnight in the fridge, then bake fresh when ready.
From My Oven to Yours
I hope this casserole gives you the same warm-fuzzy feeling it gives me. It’s not fancy. It’s not fussy. But it’s so good, and sometimes that’s exactly what we need—something easy, cheesy, and made with a little love.
If you try it, come back and tell me how it went. Did your kids ask for seconds? Did you sneak a bite straight from the fridge at midnight? (I have. No shame.)
Leave a comment, share a photo, or just say hi. My kitchen’s always open.
Creamy Ranch Potato Casserole
Ingredients
- 6 russet potatoes peeled and cubed
- 1 cup sour cream
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup green onions chopped
- 1/2 cup cooked bacon crumbled
- salt and pepper to taste
- 2 tablespoons butter melted
- 1/2 cup crushed cornflakes or breadcrumbs optional
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a large bowl, combine the sour cream, ranch dressing, shredded cheddar cheese, green onions, and crumbled bacon.
- Add the cooked potatoes to the bowl and gently fold them into the mixture until well coated.
- Season with salt and pepper to taste.
- Transfer the potato mixture to a greased 9x13-inch baking dish.
- Drizzle the melted butter over the top and, if desired, sprinkle with crushed cornflakes or breadcrumbs for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
Nutrition