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Cheesy Ranch Potatoes and Sausage

Cheesy Ranch Potatoes and Sausage

Discover the ultimate comfort food with this Cheesy Ranch Potatoes and Sausage recipe, a gloriously simple yet incredibly flavorful dish that’s perfect for busy weeknights or any time you crave a satisfying meal that’s both delicious and incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds small red or Yukon Gold potatoes quartered
  • 1 pound smoked sausage (like kielbasa or andouille) sliced ½-inch thick
  • 1 packet (1 ounce) dry ranch seasoning mix
  • ½ cup sour cream
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese (or a Mexican blend)
  • 2 tablespoons butter melted
  • to taste salt
  • to taste freshly ground black pepper
Optional garnishes
  • chopped fresh chives
  • extra shredded cheese
  • a dollop of sour cream

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Medium Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, toss the quartered potatoes with the melted butter, salt, and pepper. Spread them in a single layer in the prepared baking dish. Bake for 20-25 minutes, or until the potatoes are fork-tender and starting to lightly brown.
    2 pounds small red or Yukon Gold potatoes, 2 tablespoons butter, to taste salt, to taste freshly ground black pepper
  3. While the potatoes are baking, whisk together the dry ranch seasoning mix, sour cream, and milk in a medium bowl until smooth and well combined.
    1 packet (1 ounce) dry ranch seasoning mix, ½ cup sour cream, ½ cup milk
  4. Once the potatoes are tender, carefully remove the baking dish from the oven. Scatter the sliced smoked sausage evenly over the potatoes. Pour the prepared ranch sauce over the potatoes and sausage, ensuring everything is well coated.
    1 pound smoked sausage (like kielbasa or andouille), 1 cup shredded cheddar cheese
  5. Sprinkle both the shredded cheddar and Monterey Jack cheeses evenly over the top of the potato and sausage mixture.
    1 cup shredded cheddar cheese, ½ cup shredded Monterey Jack cheese (or a Mexican blend)
  6. Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown, and the sausage is heated through.
  7. Let the Cheesy Ranch Potatoes and Sausage rest for about 5 minutes before serving. Garnish with fresh chives, extra cheese, or a dollop of sour cream if desired.
    chopped fresh chives, extra shredded cheese, a dollop of sour cream

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.