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
- 9x13 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 9x13 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.