This is something which I made a long time ago and forgot to tell you about. It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc. It turned out fabulous!
I did try making it in a slow cooker once . . . but the slow cooker I had worked on a burner type of system and it all burnt on the bottom, so I scratched that idea and did this my own way.
The original recipe was based on this one here. Kathy had done it for a pot luck we Senior Missionaries had in Manchester. It was really good and I wanted to make it at home. Of course we don't get dry ranch salad dressing over here and so she had adapted it to her own way of doing things . . .
And after my initial failure, I adapted it again to what I thought would work better for me, and this tasty dish is what I ended up with. So good I could have eaten this and nothing else. You could also add some herbs to the mix. I would use parsley and thyme, maybe some sage or rosemary . . . but not a lot. Garlic would also be nice.
*Cheesy Potatoes*serves 4
Uncover, sprinkle the remaining cheese over top and bang it back into the oven. Bake for a further 10 to 15 minutes, until golden brown and bubbling. Let stand for 5 minutes or so before serving.