When it comes to simple side dishes, no vegetable takes the cake quite like potatoes; they’re easy to make in a hurry, endlessly comforting and sure to please even the pickiest eaters at the table. While a classic baked spud is a go-to preparation, a bit of mashing, slicing and dicing, plus indulgent additions like butter and cream, will transform the humble potato into a hearty staple. And no one knows that better than The Pioneer Woman, who has more than a few potato picks in her ranch recipe arsenal. Read on below to get Ree Drummond’s top-five takes on potatoes, including a cheesy twice-baked version and scalloped beauties studded with ham.
5. Perfect Potato Salad — Packed with sweet pickles, hard-boiled eggs and fresh dill, Ree’s easy potato salad features a mix of mayonnaise and mustard for extra tang. Follow her lead and mash the spuds to achieve a fluffy base.
4. Scalloped Potatoes and Ham — “The thinner the better,” Ree says of slicing the potatoes for her big-batch casserole. She layers these fine spuds with chopped ham, a thick, buttery onion sauce and plenty of gooey Monterey Jack cheese to create a stick-to-your-ribs side.