Okay, if you’re into buffalo chicken anything and you love a cheesy potato bake, you’re in for a treat. This is like wings meet loaded potatoes—with melty cheddar, a creamy ranch sauce, and just the right kick of heat.
It’s perfect for game day, cozy nights in, or when you want something fun and different but still easy to throw together.
🧡 Why I Love This Recipe
This is one of those recipes that came out of combining cravings—buffalo wings and scalloped potatoes. I had leftover shredded chicken and a bag of potatoes hanging around. The result? A spicy, creamy, cheesy dish that instantly became a favorite.
Here’s why it works:
- 🔥 Buffalo flavor with a cool ranch balance
- 🧀 Gooey cheddar in every bite
- 🥔 Tender, thin-sliced potatoes that soak up all the flavor
- 🍗 Great way to use up leftover or rotisserie chicken
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
🛒 What You’ll Need
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce (like Frank’s Red Hot)
- 1/2 cup ranch dressing (plus extra to drizzle)
- 2 cups heavy cream
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 medium Yukon gold potatoes, thinly sliced (about 1/8-inch)
- 2 1/2 cups shredded sharp cheddar cheese
- Chopped parsley (for garnish, optional)
- Nonstick spray or butter (for greasing the dish)
👩🍳 Pro Tips
- Use a mandoline to get perfectly even potato slices—helps them cook evenly.
- Don’t skip pre-mixing the sauce! It helps coat everything and keeps it creamy.
- Let it rest 10–15 minutes after baking so it sets and slices neatly.
- If you like it less spicy, use less buffalo sauce and more ranch.
- Shred your own cheddar—it melts way better than pre-shredded.
🛠️ Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Mandoline or sharp knife
- Measuring cups and spoons
- Foil
- Oven
🔁 Substitutions & Variations
- Swap the chicken: Use ground chicken or rotisserie.
- Use different cheese: Pepper jack adds a spicy kick, mozzarella gives a meltier pull.
- Go vegetarian: Swap chicken for sautéed mushrooms or buffalo cauliflower.
- Cream substitute: Use half-and-half for a lighter version.
⏱️ Make-Ahead Tips
- You can slice the potatoes and soak in water (refrigerated) for up to 1 day ahead.
- Assemble the entire dish, cover, and refrigerate up to 24 hours before baking.
- Reheat covered at 350°F for 20–25 minutes.
🔬 Why This Recipe Works (Quick Science)
- Starch in potatoes thickens the sauce as it bakes, making it extra creamy.
- Buffalo + ranch is a perfect flavor pairing—spicy meets cool and tangy.
- Shredded cheese melts into the layers, keeping everything gooey and rich.
🍽️ Meal Plan Ideas
- Serve with a crisp green salad to balance the richness.
- Add roasted broccoli or green beans for an easy veggie side.
- Works great with sliders or burgers as a game-day spread.
🚫 Common Mistakes
- Using too thick potato slices – they won’t cook evenly.
- Skipping sauce mix – layering ingredients dry makes the dish less creamy.
- Baking uncovered the whole time – it’ll dry out. Cover first, then uncover to brown.
🧂 What to Serve With
- Green salad with ranch or blue cheese
- Roasted carrots or broccoli
- Garlic bread or dinner rolls
- A cold beer or iced tea!
❓ FAQ
Can I use frozen potatoes?
Not recommended—they’ll get mushy. Fresh is best!
Is it super spicy?
It’s got a kick, but the ranch and cream mellow it out. Adjust buffalo sauce to taste.
Can I freeze it?
Not ideal—cream-based dishes tend to separate after freezing.
📝 Instructions
Step 1: Mix the chicken and buffalo sauce
In a bowl, mix the shredded chicken with buffalo sauce until coated.
Step 2: Make the cream sauce
In another bowl, whisk together heavy cream, ranch dressing, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.
Step 3: Slice the potatoes
Use a mandoline or knife to slice potatoes into even 1/8-inch rounds.
Step 4: Layer the dish (first half)
Grease the baking dish. Layer half the potatoes, half the buffalo chicken, pour half the cream sauce, and sprinkle 1 cup of cheddar.
Step 5: Add second layer
Repeat with remaining potatoes, chicken, cream sauce, and 1.5 cups cheddar cheese.
Step 6: Bake it up
Cover with foil and bake at 375°F for 45 minutes. Then uncover and bake 15–20 more minutes until bubbly and golden.
Step 7: Rest, drizzle, and serve
Let it rest 10 minutes. Drizzle with extra ranch and sprinkle chopped parsley before serving.
🧊 Leftovers & Storage
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. Add a splash of cream or ranch if it dries out.
🏁 Wrap-Up
This recipe brings comfort food to a whole new level with spicy, creamy, cheesy layers you’ll be dreaming about. Try it out, then leave a comment below and let me know how it went—or ask me any questions you’ve got. I love hearing from you!