Ranch Potato Casserole

• 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), peeled and quarterered
• 1/2 cup sour cream
• 1/2 cup prepared ranch-style dressing
• 1/4 cup bacon bits or crumbled cooked bacon
• 2 tablespoons minced fresh parsley
• 1 cup shredded cheddar cheese
• 1/2 cup shredded cheddar cheese
• 2 cups coarsely crushed cornflakes
• 1/4 cup butter, melted

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain.
2. Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350u0b0 for 40-45 minutes.

red potatoes, sour cream, dressing, bacon bits, parsley, cheddar cheese, cheddar cheese, cornflakes, butter

Taken from www.tasteofhome.com/recipes/ranch-potato-casserole/ (may not work)