1. Preheat the oven to 400°F. Lightly grease a casserole dish and set aside.

2. Cut the potatoes into 1 to 1 1/2-inch pieces.

3. Fill a large pot halfway with warm water and add about 1 teaspoon of salt. Add the potatoes and bring to a boil.

4. Reduce the heat slightly and cook the potatoes for 8 to 12 minutes, or until they are nearly tender and can be pierced easily with a fork. Drain well.

5. Return the drained potatoes to the pot. Pour the ranch dressing over them and gently toss until evenly coated.

6. Transfer the potatoes to the prepared casserole dish. Sprinkle garlic salt evenly over the top.

7. Bake uncovered for 20 to 25 minutes, until the potatoes are golden and crisp around the edges.

8. Remove the dish from the oven and switch the oven to broil.

9. Sprinkle the shredded cheese evenly over the potatoes. Broil for 2 to 3 minutes, or until the cheese is melted and bubbly.

10. Garnish with chopped chives or green onions if desired. Serve warm.