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Cheesy Ranch Potatoes and Smoked Sausage

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  • Total Time: 50
  • Yield: 4 servings

Description

Looking for a hearty, comforting meal that requires minimal cleanup? This recipe for Cheesy Ranch Potatoes and Smoked Sausage is your answer. It combines tender potatoes, savory smoked sausage, and a creamy, tangy cheese sauce infused with the iconic flavor of ranch seasoning. Baked to golden perfection, this all-in-one dish is a guaranteed crowd-pleaser that’s as easy to make as it is delicious. Perfect for a busy weeknight, a potluck, or a casual family gathering.

Ingredients

  • 2 lbs (about 900g) russet or Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 (14-16 oz) package smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
  • 1 medium yellow onion, diced
  • 1 medium bell pepper (any color), diced
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper

Instructions

  1. Preheat and Prepare

    Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized casserole dish. This prevents sticking and makes cleanup a breeze.

  2. Prepare the Potatoes and Sausage

    In a large mixing bowl, combine the cubed potatoes, sliced smoked sausage, diced onion, and bell pepper. Drizzle with the olive oil and add the minced garlic, smoked paprika, and black pepper. Toss everything together until evenly coated. Practical Tip: For crispier potatoes, you can spread this mixture on a baking sheet and roast for 20 minutes before adding the sauce. For a truly one-pan method, proceed to the next step.

  3. Make the Cheese Sauce

    In a separate medium bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. Stir in the entire packet of ranch seasoning. Then, fold in 1 ½ cups of the shredded cheddar cheese and all of the Monterey Jack cheese, reserving the remaining ½ cup of cheddar for the topping.

  4. Combine and Assemble

    Pour the potato and sausage mixture into your prepared baking dish, spreading it into an even layer. Pour the creamy ranch cheese sauce over the top. Use a spatula or a large spoon to gently fold and combine, ensuring the sauce seeps down into the potatoes. Smooth the top into an even layer.

  5. Bake to Perfection

    Sprinkle the reserved ½ cup of cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil. Bake, covered, for 30 minutes. This allows the potatoes to steam and become tender. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown, and the potatoes are easily pierced with a fork.

  6. Rest and Serve

    Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with freshly sliced chives or green onions for a pop of color and freshness.

Notes

For crispier potatoes, soak cubed potatoes in cold water for 30 minutes, then pat very dry before tossing with oil. You can substitute the ranch seasoning with 1 packet (1 oz) of store-bought dry ranch mix. Leftovers reheat well in a skillet or air fryer to maintain texture.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 126
  • Sugar: 5
  • Sodium: 189
  • Fat: 7
  • Saturated Fat: 2
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 5

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Find it online: https://www.buenosairesrunway.com/cheesy-ranch-potatoes-and-smoked-sausage/