Description
A hearty one‑pan dish of potatoes, smoked sausage, ranch seasoning, and melted cheese
Ingredients
- 1 lb smoked sausage, sliced (≈ 450 g)
- 2 lbs baby potatoes (washed, halved or quartered as needed) (≈ 900 g)
- 1 packet ranch seasoning mix (≈ 1 oz / 28 g)
- 1½ cups shredded cheddar cheese (≈ 170–180 g)
- ½ cup sour cream (≈ 120 ml)
- 1 Tbsp olive oil (≈ 15 ml)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat oven to 400 °F (≈ 200 °C).
- In a large bowl, toss the halved/quartered potatoes with olive oil, garlic powder, onion powder, black pepper, and the ranch seasoning mix until evenly coated.
- Stir in the sour cream and half of the cheddar cheese—mix gently so potato pieces are coated.
- Fold in the sliced smoked sausage.
- Transfer mixture into a baking dish (e.g. 9×13 in) in an even layer.
- Bake for about 30–40 minutes, or until potatoes are tender (test with fork) and the top is starting to brown.
- Remove the dish, sprinkle the remaining cheddar cheese over top, and return to oven for another 5–10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes, garnish with chopped parsley if desired, and serve.
Notes
- You can use red potatoes, Yukon gold, or baby potatoes—adjust cutting size so they cook through.
- For a lighter version, use reduced‑fat cheese and light sour cream.
- If potatoes begin browning too fast before they’re done, you can cover loosely with foil.
- Make‑ahead: Assemble in a dish, refrigerate, then bake when ready (may need extra few minutes).
- Leftovers reheat well in oven or microwave.
Nutrition
- Serving Size: 1 serving (of 6)
- Calories: ≈ 647 kcal
- Sugar: ≈ 1 g
- Sodium: ≈ 1022 mg
- Fat: ≈ 50 g
- Saturated Fat: ≈ 26 g
- Unsaturated Fat: ≈ 24 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 27 g
- Fiber: ≈ 3 g
- Protein: ≈ 22 g
- Cholesterol: ≈ 124 mg
