INGREDIENTS: 8-10 medium potatoes (cut into ½” cubes) NOTE: [ If using 5lbs of red potatoes / double other Ingredients. ] 1 can of condensed cream of mushroom soup 1½ cups milk 1 env. dry ranch dressing mix 2 cup shredded cheese (divided) Salt and pepper to taste 6 bacon slices (cooked until crispy and crumbled) NOTE:[ soft bacon bits work-(as used for salads) ] take one bottom mix in half of it, then shake remaining half on top of potatoes once theyre in your baking dish, then add shredded cheese on top.
Preheat the oven to 350.
In a large pot cover the potatoes in water and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain. Grease a 13x9 casserole dish.
In a bowl, mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and add the salt and pepper to taste.
Pour over potatoes in the casserole dish. Sprinkle remaining cup of shredded cheese and the crumbled bacon over the top. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.
NOTE: [ the potatoes will cook the rest of the way, in the oven. ] for 5lbs of potatoes.. I greased a 3 Qt. Casserole/Slow Cooker pot. Put it in oven for 45min. remove from oven, set on Slow Cooker Base and set to High for 1hr. then turn down to Low for 1hr. Keep warm until ready to serve.