Ingredients
Here’s everything you’ll need to create this masterpiece. Don’t worry; it’s mostly pantry staples!For the Potatoes and Sausage:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Cheesy Ranch Sauce:
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 1 (1 ounce) package dry ranch dressing mix
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup chopped fresh chives, for garnish (optional)
Let’s Talk Potatoes: Choosing the Right Spud
Okay, before we dive into the step-by-step, let’s chat potatoes. I recommended Yukon Golds for their creamy texture and ability to hold their shape, but Russets will also work if you prefer a more traditional “potato-y” flavor. Just be mindful that Russets can sometimes get a little dry, so don’t overcook them. And feel free to get creative! I love the look of using a mix of red potatoes and Yukon Golds for a pop of color and slightly different textures. If you love a casserole type dish, you could try out our Cheesy Potato Gratin Casserole Ultimate!
Sausage Selection: Smoke ‘Em If You Got ‘Em!
Smoked sausage is the star of this dish! I typically use a smoked sausage like kielbasa or andouille. The smoky flavor infuses the whole dish, adding a ton of depth. Feel free to experiment with different types of sausage to find your favorite. Hot Italian sausage would give it a nice kick, or even a chicken sausage for a lighter option.Step-by-Step Instructions
Alright, time to get cooking! Don’t be intimidated; this is a pretty straightforward recipe. I’ll walk you through each step.Getting Started: Prep is Key
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Peel and cube your potatoes into roughly 1-inch pieces.
- Slice your smoked sausage into 1/2-inch rounds.
- Chop your onion and mince your garlic.
Sautéing the Sausage and Onions: Building Flavor
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the smoked paprika, salt, and pepper.
Boiling the Potatoes: Tenderizing the Spuds
- While the sausage and onions are cooking, place the cubed potatoes in a large pot and cover with cold water.
- Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
- Drain the potatoes well.
Making the Creamy Cheesy Ranch Sauce: The Magic Happens
- In a large bowl, combine the softened cream cheese, sour cream, milk, and dry ranch dressing mix. Whisk until smooth and creamy.
- Stir in 1 cup of the shredded cheddar cheese.
Assembling the Dish: Layers of Deliciousness
- Add the drained potatoes, cooked sausage, and sautéed onion mixture to the bowl with the creamy ranch sauce. Gently toss to combine, making sure everything is evenly coated.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Baking to Perfection: Golden and Gooey
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Let the dish rest for a few minutes before serving.
- Garnish with chopped fresh chives, if desired.
Troubleshooting Tips and Tricks
Sometimes, things don’t go exactly as planned, and that’s okay! Here are a few common issues and how to fix them:- Sauce too thick? Add a splash more milk until you reach your desired consistency.
- Potatoes not cooking evenly? Cut the potatoes into uniform sizes to ensure they cook at the same rate.
- Cheese not melting properly? Make sure your oven is at the correct temperature and that the dish is heated through. You can also broil it for a minute or two at the very end, but watch it carefully so the cheese doesn’t burn!
Variations and Adaptations
This recipe is super versatile! Here are some ideas to customize it to your liking:- Add veggies: Mix in some steamed broccoli florets, green beans, or corn for added nutrients and flavor.
- Spice it up: Add a pinch of red pepper flakes to the sauce or use a spicy sausage for a kick.
- Make it lighter: Use reduced-fat cream cheese and sour cream, and skip the sausage for a vegetarian option. You could even add some roasted vegetables like bell peppers and zucchini.
- Different cheeses: Experiment with different types of cheese, like Monterey Jack, pepper jack, or even a smoked gouda.
- Herbs: Fresh dill or parsley would also be delicious additions to the sauce.
- Bacon: Add crumbled cooked bacon for extra smoky flavor!
Make-Ahead Instructions
Want to get ahead of the game? You can assemble this dish a day in advance. Just cover it tightly with plastic wrap and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time to ensure it’s heated through.Serving Suggestions
This Creamy Cheesy Ranch Potatoes With Smoked Sausage is a complete meal on its own, but it also pairs well with a simple side salad or some steamed vegetables. It’s perfect for a weeknight dinner, potluck, or even a casual get-together. You could also check out our Creamy Loaded Potato Ranch Chicken Casserole for another great idea!Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.The Creamy, Cheesy, Ranchy Conclusion
I truly believe this Creamy Cheesy Ranch Potatoes With Smoked Sausage is a winner. It’s comforting, flavorful, and surprisingly easy to make. I hope you give it a try and make it your own! Don’t forget to experiment with different variations and have fun in the kitchen! If you are looking for another potato based recipe, check out our Cheesy Ground Beef Potato Casserole! You can even serve it with our Honey Garlic Sausage Sweet Potatoes or Creamy Garlic Parmesan Crockpot Chicken & Potatoes! Enjoy!What type of potatoes are recommended for this recipe, and can I use a substitute?
Yukon Gold potatoes are recommended for their creamy texture and ability to hold their shape. However, Russet potatoes can also be used if you prefer a more traditional potato flavor. Red potatoes can be mixed with Yukon Golds for different color and texture.
What kind of sausage is best to use, and can I use something other than smoked sausage?
Smoked sausage like kielbasa or andouille is recommended for the smoky flavor. You can experiment with different types of sausage, such as hot Italian sausage or chicken sausage.
Can this dish be prepared in advance?
Yes, this dish can be assembled a day in advance. Cover it tightly with plastic wrap and refrigerate it. Let it sit at room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time to ensure it’s heated through.
What are some ways I can customize this recipe?
You can customize the recipe by adding vegetables like broccoli, green beans, or corn. You can also add a pinch of red pepper flakes or use a spicy sausage for a kick. For a lighter version, use reduced-fat cream cheese and sour cream, skip the sausage, and add roasted vegetables. Experiment with different cheeses and herbs like dill or parsley, or add crumbled bacon.
ULTIMATE CREAMY CHEESY RANCH POTATOES WITH SMOKED SAUSAGE
This recipe features tender potatoes coated in a luscious, cheesy ranch sauce, complemented by savory smoked sausage. It’s a comforting and flavorful dish that is surprisingly easy to prepare, perfect for a weeknight dinner or potluck.
Equipment
- 9×13 inch baking dish
- Large skillet
- Large pot
- Large bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Colander
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup sour cream
- ½ cup milk
- 1 ½ cups shredded cheddar cheese, divided
- ¼ cup chopped fresh chives, for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Peel and cube your potatoes into roughly 1-inch pieces.
- Slice your smoked sausage into 1/2-inch rounds.
- Chop your onion and mince your garlic.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced smoked sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the smoked paprika, salt, and pepper.
- While the sausage and onions are cooking, place the cubed potatoes in a large pot and cover with cold water.
- Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
- Drain the potatoes well.
- In a large bowl, combine the softened cream cheese, sour cream, milk, and dry ranch dressing mix. Whisk until smooth and creamy.
- Stir in 1 cup of the shredded cheddar cheese.
- Add the drained potatoes, cooked sausage, and sautéed onion mixture to the bowl with the creamy ranch sauce. Gently toss to combine, making sure everything is evenly coated.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Let the dish rest for a few minutes before serving.
- Garnish with chopped fresh chives, if desired.
Notes
For a thicker sauce, use less milk. For a spicier dish, add red pepper flakes or use spicy sausage. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through. The dish can be assembled a day in advance and refrigerated; let sit at room temperature for 30 minutes before baking.
