In addition, because the sauce that accompanies the chicken tender's recipe didn't appeal to me (I'm a tarter sauce on my fish only kinda' girl), I opted instead to whip up a package of ranch dip with a little buttermilk and some yogurt (to replace the mayo in the recipe from the package).
So, here I am a couple of days later with a tub full of ranch dip and no way to use it up. Until now! Because I had plenty of potatoes on hand, I decided to combine them with the leftover ranch dip for a new twist on the basic potato side dish.
The final menu consisted of the chicken tenders (warmed gently in the oven so as not to make the crust soggy or over bake the chicken), fresh corn on the cob and, of course, the potatoes.
The Results
The results of my experiment were tasty. The potatoes were nicely flavored, while the Corn Flake crust was light and crispy. Cheese would be a nice addition to this if you want to try it. I would recommend Monteray Jack or even Swiss, but would stay away from stronger flavored cheeses, such as sharp cheddar.
The Yukon Gold potatoes took much longer to cook than I expected. Next time I will add one cup of liquid to the original recipe in an effort to improve the cooking time. This can take the form of veggie or chicken broth, white wine, milk or even, in a pinch, water. You can choose which type of liquid you want to use based on taste preferences or what you have available.
The type of potatoes may also effect cooking time. Therefore, if you choose to use a different type of potato, e.g., Russets, you will want to check the potatoes in your casserole between 30 and 45 minutes into the baking. Finally, you could also likely use this as a way to dress up leftover baked potatoes. The cooking time will obviously be cut dramatically in this approach.
Recipe: Ranch Scalloped Potatoes
Preheat oven to 350 degrees and adjust rack to be lower 1/3 of oven.
In a small bowl combine the following:
- 1 - 1 oz packet of Ranch Dip / Dressing (I use Concord Farms Classic Ranch Dip as it has no MSG and very few ingredients)
- 1 cup low fat buttermilk
- 1/2 cup low fat organic yogurt
- 1 tsp vinegar or lemon juice
Mix ingredients until the dip / dressing comes together. Use up to 1/4 for some other use or save it for a salad the next day. Use the remaining quantity (appx 3 cups) in the following manner.
For the scalloped potatoes you will need:
- 3 large Yukon Gold Potatoes - washed / scrubbed and cut into 1/3" thick slices (I used my trusty mandolin)
- ~2 cups ranch flavored dip / dressing
- 1.5 cups Corn Flakes
- 1.5 tbsp Butter, unsalted, room temp, organic
Spray a small, but deep, casserole dish with cooking spray. Arrange potato slices around the circumference of the dish, including the middle, to cover the entire bottom of the dish. Using a tablespoon (the type from your silverware drawer, not a measuring spoon) ladle on enough ranch dip to create a thin layer across the potatoes. Add another layer of potatoes to cover the first and cover with dip. Continue layering potatoes and dip, creating a thin layer of ranch between each layer of potatoes. I came out with three full layers and only the ends of my potatoes left over to fill my casserole. Set aside.
In a large freezer bag, add Corn Flakes and using your hands, crush until the crumbs are about the size of a pea. Add the softened butter to the bag and work it into the crumbs. Pour the crumbs over the potatoes in the casserole and smooth to form an even layer.
Cover the casserole with foil or a lid and place in the oven for 60 minutes. Remove foil and allow to cook for 90 additional minutes. Your casserole is done when a fork can be easily inserted into the potatoes with no resistance and the top is golden brown and crispy.
Enjoy!
~Hugs, Lisa
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