These Viral Internet Recipes Shouldn’t Exist

Ingredients

• 2 lb Russet Potatoes (peeled and cut into ½‑inch cubes)
• 4 Tbsp Unsalted Butter (melted)
• 1.5 cup Sharp Cheddar Cheese (shredded)
• 6 slices Cooked Bacon (crispy and chopped)
• 2 Tbsp Ranch Dressing Mix (store‑bought packet or homemade blend)
• 1.5 cup Heavy Whipping Cream (cold)
• 2 Tbsp Fresh Chives (finely chopped, for garnish)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 200°C (392°F) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 200°C

2. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender when pierced with a fork.

   Time: PT15M

3. Drain and Dry

   Drain the potatoes in a colander and let them steam dry for about 2 minutes.

   Time: PT2M

4. Slice Potatoes

   Using a sharp knife, slice the boiled potatoes into ½‑inch rounds instead of mashing or blending.

   Time: PT5M

5. Make Butter‑Cream Sauce

   In a mixing bowl combine melted butter, heavy cream, ranch dressing mix, salt, and black pepper. Whisk until smooth.

   Time: PT3M

6. Assemble Casserole

   Grease the baking dish, layer the potato slices in an even single layer, pour the butter‑cream sauce over them, then sprinkle shredded cheddar and chopped bacon evenly on top.

   Time: PT5M

7. Bake

   Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly and the edges turn golden brown.

   Time: PT30M

   Temperature: 200°C

8. Rest and Garnish

   Remove from oven, let rest for 5 minutes, then garnish with chopped fresh chives before serving.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

15g

Carbohydrates

45g

Fat

38g

Fiber

4g