American Creamy Ranch with Basil Potatoes

This is a delicious twist on the same old scalloped potatoes that seem to show up at Sunday dinner tables across America. You can throw all the ingredients together and saute them in a deep pan, or toss it all in an oven safe dish and bake on a low heat for an hour or until the potatoes are tender when forked.

INGREDIENTS

6 TSP olive oil

1 lg onion diced

3 lg garlic cloves, smashed and minced

5 cups scalloped potatoes OR

6 cups of wedged potatoes

(Preferably baby red potatoes with skins on)

Salt & Pepper to taste

1 1/2 cup of ranch dressing

1 cup of sour cream

1/2 can of evaporated milk or heavy cream

2 TBS julienned basil

PREPARATION


Heat the oil in a pan and saute onions until transparent. Do not brown, although browning them adds an additional depth of flavor if you would like to try it. Add garlic, and potatoes and toss until heated through, you might want to add a little more olive oil if the pan seems too dry. if you aren't on a diet...go for some butter instead of the olive oil. Sprinkle some salt and pepper to taste. Cover for 5 minutes on medium low heat. Making sure to check every couple minutes that the bottom is not burning. It's best to use a non stick pan for this.

Now add the ranch dressing, sour cream, and milk in a bowl and whisk until no lumps appear. Add mixture to the potatoes and stir until all potatoes are thoroughly covered. Now turn heat up and bring to a simmer and toss potatoes and turn heat to medium low and cover letting potatoes simmer at low heat for about 20 minutes. Now add basil, stir, and cover for 5 minutes and it's ready to serve.