1 5-lb bag red potatoes
4 TBSPs butter
1 lb bacon, fried crisp
1 small onion or 1 bunch of green oinions, diced
1 large bottle of Hidden Valley Ranch dressing or 1 double packet of the Hidden Valley Dry mix.
1 pound cheddar cheese
9x13 baking dish, buttered
Parboil potatoes. Drain, cool, and peel. Cut small slices and cover bottom of buttered pan with half of the potatoes. Pat two tablespoons of butter over top of potatoes and sprinkle with half the cheese. Layer the second half of the sliced potates, pat with remaining 2 tables spoons of butter. Layer crushed bacon and onions. Pour dressing on top and cover with remaining cheese. Bake at 350 degrees covered with foil for 30 minutes. Remove foil and bake another 15 minutes.
Note: I have used both the bottle dressing and the dry mix. I prefer the dry mix. The flavor seems richer, but both are very good.