Cheesy Ranch Potatoes and Smoked Sausage

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6-8 servings
Calories: 650 kcal (per serving)

Description

This Cheesy Ranch Potatoes and Smoked Sausage recipe is the ultimate weeknight comfort food. Imagine tender chunks of golden potato, savory smoked sausage, and crisp-tender broccoli, all enveloped in a creamy, dreamy, and incredibly flavorful ranch dressing sauce, then baked under a blanket of melted cheddar cheese. It’s a complete, hearty meal all baked in one dish, making it perfect for busy families, potlucks, or any night you crave something warm, cheesy, and satisfying. It’s a guaranteed crowd-pleaser that comes together with minimal fuss.

Ingredients

For the Casserole:

• 1 lb (450g) Smoked Sausage (such as kielbasa or beef sausage), sliced into ½-inch rounds

• 2.5 lbs (about 1.1 kg) Yukon Gold or Russet potatoes, scrubbed clean and diced into ½-inch cubes (peeling is optional)

• 2 cups fresh broccoli florets, chopped into bite-sized pieces

• 2 cups shredded sharp cheddar cheese, divided

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

For the Creamy Ranch Sauce:

• 1 cup sour cream

• ½ cup whole milk

• 1 oz packet dry ranch dressing and seasoning mix (like Hidden Valley)

• 4 oz (half an 8-oz block) cream cheese, softened to room temperature

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with non-stick cooking spray.

2. Par-Bake the Potatoes: In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Spread them in an even layer in the prepared baking dish. Place the dish in the oven and bake for 20 minutes. This jump-starts the cooking process for the potatoes, ensuring they become tender in the final bake.

3. Make the Ranch Sauce: While the potatoes are par-baking, prepare the sauce. In a medium bowl, combine the softened cream cheese, sour cream, milk, and the entire packet of dry ranch dressing mix. Whisk vigorously until the mixture is completely smooth, creamy, and well-combined. There should be no lumps of cream cheese remaining.

4. Assemble the Casserole: After 20 minutes, carefully remove the baking dish from the oven. The potatoes will be starting to soften. Scatter the sliced smoked sausage and the broccoli florets evenly over the partially cooked potatoes.

5. Add the Sauce and Half the Cheese: Pour the prepared creamy ranch sauce evenly over the entire casserole, ensuring it drizzles down between the potatoes and sausage. Use a spatula to gently nudge everything so the sauce can settle. Sprinkle 1 cup of the shredded cheddar cheese over the top.

6. Bake: Cover the baking dish tightly with aluminum foil. Return it to the oven and bake for 15 minutes.

7. Final Bake and Brown: Remove the foil carefully (watch out for the steam!). Sprinkle the remaining 1 cup of cheddar cheese over the casserole. Place the dish back in the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges, and the potatoes are fork-tender.

8. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and set up for easier serving. Garnish with freshly chopped parsley or chives if desired.

Notes

• Make it Spicy: Add a pinch of red pepper flakes to the ranch sauce, or use a spicy andouille sausage in place of the regular smoked sausage.

• Vegetable Variations: This recipe is very versatile. You can easily swap the broccoli for other vegetables like cauliflower florets, chopped bell peppers, or frozen peas (add frozen peas in the last 10 minutes of baking).

• Potato Power: Yukon Gold potatoes are fantastic here because they hold their shape well and have a buttery texture. Russets also work but may break down slightly more.

• No Dry Ranch Mix? You can substitute with 3 tablespoons of a homemade ranch seasoning blend (a mix of dried parsley, dill, garlic powder, onion powder, salt, and pepper).

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through.

Nutrition Information (per serving, based on 8 servings)

• Calories: 650 kcal

• Carbohydrates: 32g

• Protein: 23g

• Fat: 48g

• Saturated Fat: 22g

• Polyunsaturated Fat: 4g

• Monounsaturated Fat: 17g

• Cholesterol: 120mg

• Sodium: 1620mg

• Potassium: 1050mg

• Fiber: 4g

• Sugar: 5g

• Vitamin A: 950 IU

• Vitamin C: 35mg

• Calcium: 350mg

• Iron: 3mg

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.