Cheesy Ranch Potatoes and Smoked Sausage is a hearty and comforting dish that combines creamy, cheesy potatoes with the smoky, savory flavor of sausage. The ranch seasoning adds a nice little kick, giving the potatoes a deliciously tangy taste that pairs perfectly with the sausage. This meal is like a warm hug on a plate—simple, filling, and full of flavor.
I love making this dish when I want something quick but satisfying. The smoky sausage cooks alongside the potatoes, letting all those flavors mingle and soak into each other. Plus, the cheese melts over everything, making each bite rich and creamy. I usually sprinkle a bit of extra cheese on top just before serving because, well, cheese makes everything better, right?
One of my favorite ways to enjoy Cheesy Ranch Potatoes and Smoked Sausage is straight from the oven when it’s hot and bubbly. It’s great as a family dinner or even for casual get-togethers since everyone can dig in and feel cozy. If you’re in the mood for comfort food with just the right touch of spices and cheese, this recipe will quickly become one of your go-tos like it did for me.
Key Ingredients & Substitutions
Baby Potatoes: Baby red or gold potatoes are ideal here because they hold their shape well when roasted. If you can’t find them, small Yukon golds or fingerlings work fine too. Just make sure to cut bigger potatoes smaller for even cooking.
Smoked Sausage: This gives the dish its great smoky flavor. Kielbasa, andouille, or any smoked sausage you enjoy can be swapped in. For a lighter option, try smoked turkey sausage.
Ranch Seasoning Mix: This adds a tangy, herby punch to the sauce. If you don’t have a packet, you can use a mix of dried dill, garlic powder, onion powder, and a bit of parsley as a substitute.
Cheddar Cheese: Sharp cheddar works best for that rich, cheesy flavor. You can swap in Colby Jack, Monterey Jack, or even a blend if preferred. Using part mozzarella can add extra gooeyness.
Sour Cream and Mayonnaise: These create a creamy, tangy base that keeps the potatoes moist and flavorful. Greek yogurt can replace sour cream for a healthier twist, and light mayo works too.
How Do You Get the Potatoes Tender but Not Mushy?
The trick is roasting the potatoes properly before mixing them with the sauce. Here’s how I do it:
- Choose small potatoes or cut larger ones into uniform pieces for even cooking.
- Toss them with olive oil, salt, and half the garlic to add flavor and help get a nice golden crust.
- Roast at a high temperature (400°F) for 25–30 minutes, turning halfway. This softens the potatoes but keeps them firm.
- Wait to add the creamy sauce and cheese till after roasting, so the potatoes don’t soak up too much liquid and turn mushy.
These steps produce tender, perfectly roasted potatoes that hold together beautifully in the casserole.
Equipment You’ll Need
- Baking sheet – I use this for roasting the potatoes because it heats evenly and makes cleanup easy.
- Large skillet – this is perfect for cooking the smoked sausage until browned and crisp.
- Mixing bowls – for combining the ranch sauce ingredients and tossing everything together.
- Casserole dish – a 9×13-inch dish works well for baking the assembled casserole and melting the cheese.
- Measuring cups and spoons – to get the seasoning and ingredients just right.
- Sharp knife and cutting board – for chopping potatoes, sausage, and herbs.
Flavor Variations & Add-Ins
- Protein Swap: Use cooked chicken or turkey sausage instead of smoked sausage for a leaner option.
- Cheese Variations: Mix in pepper jack or Monterey Jack for different cheesy flavors and a bit of spice.
- Veggie Boost: Add cooked spinach, bell peppers, or mushrooms to boost the veggie content and flavor.
- Spice It Up: Stir in a dash of cayenne pepper or smoked paprika to give the dish a smoky or spicy kick.
Cheesy Ranch Potatoes And Smoked Sausage
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs baby potatoes (small red or gold)
- 12 oz smoked sausage, sliced into 1/2-inch pieces
- 2 cups shredded sharp cheddar cheese
- 1 packet (1 oz) ranch seasoning mix
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 cup chopped green onions (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 45 minutes total: about 10 minutes to prep the ingredients, 25-30 minutes for roasting the potatoes, and 15-20 minutes baking the assembled dish until hot and bubbly.
Step-by-Step Instructions:
1. Roast the Potatoes:
Preheat your oven to 400°F (200°C). Wash and dry the baby potatoes. Cut any larger potatoes into halves or quarters so they cook evenly. Toss them with olive oil, salt, pepper, and half the minced garlic. Spread them onto a baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway, until tender and golden brown.
2. Cook the Sausage:
While the potatoes roast, slice the smoked sausage into 1/2-inch pieces. Heat a large skillet over medium heat and cook the sausage until browned and slightly crisp on the edges, about 5-7 minutes. Then remove from heat.
3. Prepare the Ranch Cheese Sauce:
In a large mixing bowl, combine the ranch seasoning packet, sour cream, mayonnaise, the remaining minced garlic, and about 1 cup of shredded cheddar cheese. Stir well until you get a smooth, creamy sauce.
4. Combine and Bake:
When the potatoes are done, add them to the bowl with the ranch cheese sauce. Add the cooked sausage and gently stir everything together, coating the potatoes and sausage evenly.
Transfer the mixture to a buttered or lightly greased casserole dish and spread it out evenly. Sprinkle the remaining shredded cheddar cheese over the top.
Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
5. Serve and Enjoy:
Remove the casserole from the oven. Garnish with chopped fresh parsley or chives and green onions if you like. Serve hot and enjoy your cheesy, savory, comforting meal!
Can I Use Frozen Potatoes for This Recipe?
Frozen baby potatoes can be used, but make sure to thaw them completely and pat dry to avoid excess moisture. Roast them a bit longer if needed to get that crispy, golden texture.
How Can I Make This Dish Ahead of Time?
You can prepare the potatoes, sausage, and sauce mixture ahead and store it covered in the fridge for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s chilled.
Can I Substitute the Smoked Sausage?
Absolutely! Kielbasa, andouille, or even cooked chicken sausage work great. For a vegetarian option, try smoked or grilled plant-based sausages.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a sprinkle of cheese if you like before reheating.
