Cheesy Ranch Potato & Smoked Sausage Bake
Ingredients:
1.5 lbs baby potatoes (or russet/gold, diced into 1-inch cubes)
12–16 oz smoked sausage (sliced into 1/4–1/2 inch rounds)
1 cup shredded cheddar cheese
1 packet ranch seasoning mix (1 oz)
or 3 tbsp homemade ranch mix
1/2 cup sour cream
1/2 cup mayonnaise or plain Greek yogurt (for a tangy twist)
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp paprika (optional)
2 green onions, chopped (for garnish)
Optional: 1/2 cup cooked crumbled bacon for topping
Instructions:
Preheat oven to 400°F (200°C). Grease a 9x13" baking dish or line with parchment.
Parboil potatoes (optional but recommended):
Boil cubed potatoes in salted water for 8–10 minutes until just fork-tender. Drain well. This ensures they cook fully in the oven.
Mix base ingredients:
In a large bowl, stir together sour cream, mayo (or Greek yogurt), ranch seasoning, garlic powder, pepper, and paprika.
Combine everything:
Add the drained potatoes, smoked sausage slices, and 3/4 cup of the shredded cheese into the ranch mixture. Toss until everything is well coated.
Bake:
Pour into the prepared baking dish. Cover with foil and bake for 25 minutes.
Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10–15 minutes until golden and bubbly.
Garnish & serve:
Sprinkle with green onions and bacon (if using). Serve hot.
Variations:
Spicy version: Use hot smoked sausage and pepper jack cheese.
Veggie boost: Add chopped bell peppers or broccoli florets.
No mayo? Just double the sour cream or sub with cream cheese for extra richness.