Hidden Valley Potatoes

Three ingredients and one hour in the oven. That’s the entire commitment for this potato casserole that delivers way more flavor than it has any right to, considering how little goes into it.

Unpeeled potatoes get sliced crosswise and layered in a baking dish. Melted butter poured over the top and a packet of Italian dressing mix sprinkled across create a savory, herby coating that bakes into the potatoes as they steam under the lid.

The dressing mix does all the seasoning work. The dried herbs, garlic powder, and onion powder in the packet create a flavor base that would normally take half a dozen ingredients to build from scratch. The butter soaks between the layers and keeps everything moist.

Leaving the skins on adds texture, holds the slices together, and saves you ten minutes of peeling.

Kitchen Tips

• Slice the potatoes to an even thickness, about ¼ inch. Uneven slices cook at different rates and you end up with some crunchy and some mushy.
• Keep the casserole covered for the full hour. The steam trapped inside is what cooks the potatoes through evenly.
• Red potatoes hold their shape better than russets in this dish. Russets can break down and get mushy.
• For crispier tops, uncover for the last 10 minutes of baking to let the top layer brown.

Variations

• Ranch version: Swap the Italian dressing mix for a packet of ranch seasoning.
• Cheesy potatoes: Sprinkle shredded cheddar over the top during the last 10 minutes of baking.
• Garlic Parmesan: Replace the dressing mix with minced garlic and grated Parmesan for a from-scratch approach.