Buttermilk Ranch Potato Salad Food

HOMEMADE BUTTERMILK RANCH DRESSING

Homemade Buttermilk Ranch Dressing image

Traditional homemade buttermilk ranch dressing.

Provided by Laura Aigner

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Ranch Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup buttermilk
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
¼ teaspoon dried dill weed
freshly ground black pepper to taste

Steps:

Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 1.4 g, Cholesterol 5.8 mg, Fat 11.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 240 mg, Sugar 1 g

BUTTERMILK RANCH POTATO GRATIN

Buttermilk Ranch Potato Gratin image

Make and share this Buttermilk Ranch Potato Gratin recipe from Food.com.

Provided by Hidden Valley

Categories Potato

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped fresh chives
1 head savoy cabbage, cored cleaned, finely shredded
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 tablespoon unsalted butter
2 cups grated parmesan cheese
2 lbs baking potatoes, washed unpeeled thinly sliced (about 1?8-inch)
2 1/2 cups buttermilk
8 slices bacon, cut into 1/2-inch pieces
fresh chives (to garnish)
fresh ground black pepper

Steps:

Preheat oven to 375°F.
Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper.
Remove from heat and add chives, reserving small portion for garnish.
Generously butter bottom and sides of ovenproof casserole dish.
In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper.
Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving.
Garnish with fresh chives.

Nutrition Facts : Calories 459.1, Fat 20.8, SaturatedFat 11, Cholesterol 54.9, Sodium 854.5, Carbohydrate 44.2, Fiber 3.3, Sugar 7.8, Protein 24.4

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