Cheesy Ranch Potatoes and Smoked Sausage
Let Me Tell You Why This Cheesy Ranch Potatoes and Smoked Sausage Recipe Is a Keeper
Alright, friend, pull up a chair because I’ve got a story with this one. First time I made these cheesy ranch potatoes and smoked sausage, it was mostly panic—I’d forgotten I’d invited my cousin over (she’s always early, by the way). Anyway, I tossed together what I had: a pack of smoked sausage, some lonely potatoes, and way too much cheese. What came out of the oven was basically the food equivalent of a bear hug. Now, every time someone’s looking for comfort food I’m like, “Oh just wait—I’ve got the perfect thing, trust me.” (And if you’re wondering, yes, my cousin still talks about it. She also still shows up early…)
Why I Keep Making This (And Why You Might, Too)
I make this dish when everyone’s hungry and patience is running on fumes, or when I want something that warms me up from the inside out. My family goes mad for it (except my youngest, but she’s still on the beige foods diet). Sometimes the ranch mix clumps up and I have to smash it around more than I’d like, but honestly, after baking, nobody knows. Plus, it’s one of those recipes you can just toss together without a lot of measuring—my kind of cooking, really.
Stuff You’ll Need (But Honestly, Use What You Have)
- 2 pounds potatoes (I use Yukon Gold if I’m feeling fancy, but russets, reds, or, heck, even those little fingerlings work. Granny swore by Idaho, though—she was stubborn like that.)
- 12-14 oz smoked sausage, sliced into coins (Andouille for extra kick, kielbasa for something milder, or whatever’s on sale. Chicken sausage also worked once when I was out of the regular stuff.)
- 2 cups shredded cheese (Cheddar is classic. Pepper Jack if you’re feeling wild. Pre-shredded is fine—I won’t tell.)
- 1 packet ranch dressing mix (Hidden Valley is my standby, but store brand hasn’t failed me yet.)
- 1/2 cup sour cream (Or plain Greek yogurt if you’re pretending to be healthy. I have, it’s fine.)
- 1/4 cup milk (I sometimes use half-and-half if it’s lingering in the fridge)
- 2 tbsp butter, melted (skip this if your sausage is super fatty, but honestly, butter is never wrong.)
- Salt & pepper (Just a pinch. You can always add more. I always do.)
- Optional: chopped green onions or parsley for color (sometimes I forget—nobody notices)
How I Throw This Together (Don’t Stress the Details)
- Preheat your oven to 400°F (200°C). If you forget and need to warm it up halfway through, that’s fine too. Grease a big baking dish—I just rub a bit of butter on the bottom. Less washing up than nonstick spray, I think.
- Chop the potatoes into bite-sized chunks. I leave the skins on (less work, more flavor), but peel them if you must.
- Toss potatoes and sausage slices into your baking dish. This is where I usually sneak a piece of sausage—chef’s privilege.
- Mix together the ranch mix, sour cream, milk, butter, and half the cheese in a bowl. Pour this gooey goodness over the potatoes and sausage. Stir it all up right in the dish. (If it looks gloopy and weird, don’t panic.)
- Cover with foil—don’t skip this or it’ll dry out. Bake for 35-40 minutes. Halfway through, I sometimes give it a stir, sometimes I forget. It’s forgiving like that.
- Uncover, sprinkle the rest of the cheese over the top, and bake another 10-15 minutes. When the cheese is bubbling and little golden bits appear, you’re done. Let it sit a couple minutes before serving, unless you like burning your tongue (I never learn).
- Top with green onions or parsley if you’re feeling fancy, or just dig in as is.
A Few Notes I Learned the Hard Way
- If your potatoes are especially big, give them a quick zap in the microwave first. I once had half-raw spuds after baking. Rookie move.
- If you don’t have ranch mix? I’ve whisked together garlic powder, a bit of dill, onion powder, and salt in a pinch. Not quite the same, but it worked.
- Actually, I find it works better if I use a mix of cheeses—I once used up six different bags of odds and ends from the fridge and it was amazing.
Variations I’ve Tried (And One I Won’t Again)
- Swap in sweet potatoes for a slightly sweeter twist. My eldest asked for marshmallows on top once, but that’s where I draw the line.
- Add broccoli florets or bell peppers—sometimes I do this when I want to feel smug about veggies.
- I once tried it with cauliflower instead of potatoes. It was… fine. But not what you’d call cheesy ranch potatoes. Lesson learned.
Gear You’ll Need (…or Not)
A big casserole or baking dish is the main thing. I’ve used a sheet pan in a pinch. If you don’t own a mixing bowl, just stir it all in the baking dish—less to wash, right? And a knife that’s sharp enough to tackle potatoes without drama. That’s really it.
How to Store This (If You Even Need To)
Cover any leftovers and pop them in the fridge. They’ll keep for 3-4 days, though honestly, in my house it never lasts more than a day! It reheats well in the microwave, but I think it actually tastes better the next day—maybe the flavors just get to know each other better overnight.
How I Love to Serve This (And What Goes With It)
I usually just plop a big spoonful on a plate and call it dinner. Sometimes, if I’m feeling extra, I’ll serve it with a crisp green salad or some roasted Brussels sprouts (my husband’s idea, not mine). My aunt insists it must have hot sauce on top; I say try it however you like. Oh, and it’s a hit at potlucks, if you ever need to feed a crowd.
Pro Tips I Wish I’d Learned Sooner
- Don’t try to rush the baking time. I once cranked up the heat and everything got crispy on the outside and somehow still raw in the middle. Not worth it.
- Let it rest a couple minutes before you scoop—otherwise, it falls apart like a bad soufflé.
- On second thought, don’t be afraid to add more cheese than you think is necessary. It’s called ‘cheesy’ for a reason.
FAQ (Yes, I Get These Questions A Lot!)
- Can I make this ahead? Yes, totally. Prep everything and stash in the fridge; bake when you’re ready. Or bake, cool, and reheat—it somehow tastes even better the next day.
- Can I freeze leftovers? You can, but the potatoes sometimes get a bit grainy. It’s edible, just not top tier.
- What if I don’t have ranch dressing mix? I’ve winged it with some dried herbs and garlic powder; not the same, but still tasty. There’s a good homemade ranch mix formula at The Kitchn if you want to try.
- Is there a vegetarian version? Take out the sausage, throw in some roasted mushrooms or chickpeas. Not quite as smoky, but it works.
- What kinds of potatoes should I use? Literally whatever you have. Big ones, small ones, even those sad sprouting ones at the back of the pantry (just cut out the weird bits).
Random digression: Once, while making this, my daughter tried to teach our dog to high five using a potato chunk as a treat. Didn’t work, but the dog’s enthusiasm for cheesy potatoes is now legendary.
For a seriously good smoked sausage recommendation, I swear by the ones from Eckrich or, if you’re feeling fancy, check out your local butcher—sometimes you find gems. And if you’re new to the world of ranch, Hidden Valley’s site has loads of ideas for using up the rest of that ranch mix packet.
Anyway, give it a try. And if you find a new twist that actually works, let me know—unless it’s marshmallows. I’m drawing the line firmly there.
Ingredients
- 1.5 pounds russet potatoes, diced
- 14 ounces smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1 packet ranch seasoning mix (about 1 ounce)
- 2 tablespoons olive oil
- 1/4 cup chopped green onions
- Salt and black pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
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2In a large bowl, toss diced potatoes with olive oil, ranch seasoning mix, salt, and black pepper until evenly coated.
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3Spread the seasoned potatoes evenly in the prepared baking dish. Bake for 20 minutes.
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4Remove the dish from the oven. Add sliced smoked sausage and stir to combine. Return to oven and bake for another 15 minutes, or until potatoes are tender.
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5In a small bowl, mix sour cream and milk. Drizzle over the potatoes and sausage. Sprinkle shredded cheddar cheese evenly on top.
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6Bake for an additional 5 minutes, or until cheese is melted and bubbly. Garnish with chopped green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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