Layering is the key to success for these super awesome ranch cheesy potatoes.
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine cream of chicken soup, sour cream, milk, Hidden Valley Ranch seasoning packet, diced onion, and diced jalapeno (optional). Mix to combine.
1 10.5 ounce can cream of chicken soup, 1 pint sour cream, ½ cup 2% milk, ½ cup yellow onion, diced, 1 package Hidden Valley Ranch seasoning, 1-2 jalapenos, finely diced
Melt ½ cup butter in a small pan over low heat and pour it into a 9x13 pan.
½ cup butter
Add half a package of frozen hash browns to the pan, spreading evenly.
1 30 ounce package frozen hash browns
Pour half of the wet mixture over the frozen hash browns and use a spatula to evenly layer.
Next, sprinkle 2 cups of shredded cheese evenly over the top of this layer.
2 cups cheddar cheese, grated, 2 cups pepper jack cheese, grated
Add remaining half of frozen hash browns.
Add remaining half of the wet mixture, using a spatula to spread evenly.
Sprinkle the remaining 2 cups of cheese over the top of that layer.
Crush up the package of croutons and sprinkle them evenly over the top of the cheese.
1 5 ounce package croutons, garlic and butter flavored
Bake for 45 minutes, uncovered.
Remove from oven and let sit for 5 minutes before serving.