Cheesy Ranch Potatoes and Smoked Sausage

Y’all, I swear, some days dinner needs to be fast, filling, and something the whole family will actually eat without complaint. That’s where this cheesy ranch potatoes and smoked sausage recipe comes in. I’ve made this goodness countless times in my Texas kitchen, tweaking it until it’s just right. The smoky sausage, tender potatoes, and creamy, cheesy ranch sauce…well, let’s just say it disappears quicker than you can say “Howdy!” I promise you, this will become a go-to weeknight meal. It’s simple, satisfying, and sure to please even the pickiest eaters.

Why This Recipe Works

As a busy mom of two, I’m all about easy and delicious. This Cheesy Ranch Potatoes and Smoked Sausage recipe delivers on both fronts. Here’s why it’s a winner:

• Quick & Easy: It’s ready in under an hour, perfect for those hectic weeknights.
• Kid-Friendly: The creamy cheese sauce and mild sausage make it a hit with kids of all ages.
• One-Pan Wonder: Less mess to clean up! Everything cooks together in one skillet or baking dish.
• Budget-Friendly: Uses inexpensive ingredients you probably already have on hand.

I’ve tested this recipe more times than I can count, adjusting the seasonings and bake times to make it foolproof. You can trust that it will work every time!

Ingredients

• 1.5 pounds Yukon gold potatoes, peeled and cubed
• 1 (12-14 ounce) package smoked sausage, sliced
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 (1 ounce) package ranch dressing mix
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Optional: chopped green onions or parsley, for garnish

Ingredient Notes

Yukon Gold Potatoes: These are my favorite because they’re creamy and hold their shape well, but Russet potatoes will also work. Just make sure to peel them!

Smoked Sausage: I usually use a mild smoked sausage for the kids, but you can use a spicier version for extra flavor. Kielbasa or Andouille sausage would also be great substitutions. I often buy mine at the local butcher shop.

Ranch Dressing Mix: This is the secret ingredient that gives the dish that signature ranch flavor. Use a good quality ranch mix for the best results.

Cheese: I use a combination of cheddar and Monterey Jack for flavor and meltiness, but feel free to use your favorite cheese blend. Pepper Jack would add a nice kick!

Step-by-Step Instructions

Step 1: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large oven-safe skillet. This ensures the potatoes and sausage don’t stick during baking.

Step 2: Cook Potatoes. Add the cubed potatoes to a large pot and cover with cold water. Bring to a boil and cook for about 5-7 minutes, until slightly tender. Drain well. Pre-cooking the potatoes ensures they’re perfectly tender in the final dish and it cuts down on bake time significantly.

Step 3: Sauté the onion and garlic. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. I love the smell of garlic and onions sautéing in the kitchen. It just screams “home cooked meal.”

Step 4: Combine the ingredients. In a large bowl, combine the cooked potatoes, sliced smoked sausage, sautéed onion and garlic, cream of chicken soup, milk, and ranch dressing mix. Stir well to combine, making sure everything is evenly coated. It should look creamy and delicious at this point!

Step 5: Add cheese and bake. Pour the mixture into the prepared baking dish or skillet. Sprinkle the cheddar and Monterey Jack cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the potatoes are tender. Keep an eye on it to ensure that the cheese doesn’t burn.

Step 6: Garnish and serve. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions or parsley, if desired. A little bit of fresh green garnish really brightens up the dish.

Storage & Meal Prep

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This recipe also freezes well. Simply transfer to a freezer-safe container and freeze for up to 2 months.

Reheating: To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals until warmed. If reheating from frozen, thaw overnight in the refrigerator before reheating.

Meal Prep: This dish is perfect for meal prepping! You can chop the vegetables and slice the sausage ahead of time. You can also fully assemble the dish and store it in the refrigerator unbaked for up to 24 hours. Just add a few extra minutes to the baking time.

Substitutions & Variations

Gluten-Free: Use gluten-free cream of chicken soup and ensure your ranch dressing mix is gluten-free.

Dairy-Free: Use dairy-free milk and cheese alternatives. I’ve tried this with cashew milk and it works great!

Vegetarian: Omit the smoked sausage and add some sautéed mushrooms or bell peppers for extra flavor and texture. Or, add a can of drained and rinsed chickpeas for extra protein.

Spicy: Use a spicy smoked sausage or add a pinch of red pepper flakes to the sauce.

Loaded Potatoes: Add cooked bacon bits, sour cream, and extra cheese for a loaded potato version.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prepare the dish ahead of time and store it in the refrigerator unbaked for up to 24 hours. This is a great option if you’re short on time during the week. Just add a few extra minutes to the baking time to ensure it’s heated through.

How do I know when the potatoes are done?

The potatoes are done when they are tender and easily pierced with a fork. If they’re still hard, continue baking until they reach the desired tenderness.

Can I use a different type of sausage?

Absolutely! Kielbasa, Andouille, or even Italian sausage would work well in this recipe. Just be sure to adjust the cooking time accordingly, as some sausages may take longer to cook than others.

What if I don’t have ranch dressing mix?

If you don’t have ranch dressing mix, you can substitute with a blend of dried dill, parsley, garlic powder, onion powder, and salt. While I haven’t tested this swap myself, I’ve heard that mixing these herbs and spices in the right proportions can yield similar results.

Is this recipe kid-friendly?

Yes, this recipe is generally kid-friendly, especially if you use a mild smoked sausage. You can also adjust the amount of cheese and ranch dressing mix to suit your child’s preferences.

Can I freeze this recipe?

Yes, this recipe freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave.

Serving Suggestions

This Cheesy Ranch Potatoes and Smoked Sausage is a complete meal on its own, but here are a few serving suggestions to make it even better:

• Serve with a simple side salad or steamed vegetables for a balanced meal.
• Top with a dollop of sour cream or Greek yogurt.
• Garnish with fresh herbs like chopped chives or dill.
• Pair with a crusty bread for soaking up the delicious sauce.

For portion sizes, I usually figure about one and a half cups per person. It’s usually more than enough, especially for the kiddos!

I hope y’all love this Cheesy Ranch Potatoes and Smoked Sausage recipe as much as my family does. It’s a simple, comforting meal that’s perfect for busy weeknights. It’s become a staple in our Texas home, and I just know it’ll become one for yours too. Give it a try and let me know what you think in the comments below. And if you’re looking for more easy family recipes, be sure to sign up for my newsletter! You won’t regret it!

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