1-Getting this Chicken Bacon Ranch Potato Gratin just right is all about following simple steps that anyone can handle. Start by preheating your oven to 425 degrees Fahrenheit, as outlined in the recipe directions. This high heat helps roast the potatoes to perfection, giving them a crispy edge while keeping the inside tender.

2-In a large mixing bowl, combine the 3 pounds of russet potatoes chunks with 1/3 cup of avocado oil or olive oil, 2 tablespoons of hot sauce, 1 tablespoon of garlic powder, half of the 1 ounce ranch seasoning mix, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until the potatoes are evenly coated, then use a slotted spoon to transfer them to a 9×13-inch casserole dish, leaving the excess oil and seasonings in the bowl. Roast the potatoes for 45 minutes, stirring every 15 minutes to ensure even cooking.

3-While the potatoes are roasting, toss the 2 pounds of chopped chicken in the reserved bowl with the remaining ranch seasoning mix until well coated. Once the potatoes are fork-tender, stir them again, then layer about two-thirds of the 1 cup bacon bits over them, followed by about half a cup of the 1 cup shredded cheddar cheese. Spread the seasoned chicken in a single layer on top, and add the remaining bacon bits and cheese.

4-Bake for another 15 to 20 minutes until the chicken is cooked through and the cheese is melted and bubbly. Let it rest for a bit before serving warm, perhaps with a side salad or vegetables for a complete meal. For more chicken recipe ideas, explore our guide to loaded mashed potato casserole, which pairs perfectly with this dish for variety.