Cheesy Ranch Potatoes with Sausage (Print version)
Smoked sausage and cubed potatoes baked with ranch seasoning, sour cream, and melted cheddar. A hearty, hands-off dinner that feeds a crowd.
# Ingredients:
For the casserole
01 -
2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
02 -
14 oz (400 g) smoked sausage, sliced into 1/2-inch rounds
03 -
1 oz (28 g) packet ranch seasoning mix
04 -
1 cup (240 g) sour cream
05 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
06 -
1 small yellow onion, diced
07 -
2 tablespoons unsalted butter, melted
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon garlic powder
10 -
2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 -
Scrub the potatoes and cut them into 1-inch cubes. Slice the smoked sausage into 1/2-inch rounds.
02 -
In a large bowl, combine the potatoes, sausage, onion, ranch packet, sour cream, melted butter, pepper, garlic powder, and half the cheddar. Stir until evenly coated.
03 -
Spread the mixture into a greased 9x13-inch baking dish. Cover tightly with foil and bake at 375°F (190°C) for 45 minutes.
04 -
Remove the foil, scatter the remaining cheddar over the top, and bake uncovered for 10 to 15 minutes until bubbly and beginning to brown.
05 -
Let the dish sit for 5 minutes so the creamy base thickens. Garnish with parsley if desired and serve.
# Good to know:
01 -
Let rest 5 minutes before serving so the creamy base thickens.