Cheesy Ranch Potatoes and Smoked Sausage
Cheesy Ranch Potatoes and Smoked Sausage is a comforting, crowd-pleasing dish that brings smoky, cheesy goodness to any table. This hearty sausage casserole is easy to make and perfect for busy nights or gatherings. Bake this smoky potato bake, garnish with chives, and enjoy its warm, satisfying flavors!
Ingredients
- 2 lbs russet potatoes peeled and diced into ½-inch cubes
- 1 lb smoked sausage sliced into rounds
- 2 cups 200g shredded cheddar cheese, divided
- 1 10.75 oz can condensed cream of chicken soup
- 1 cup 240g sour cream
- 1 1 oz packet dry ranch seasoning mix
- ½ cup 120ml whole milk
- ¼ cup 60g unsalted butter, melted
- Salt and black pepper to taste
- 2 tbsp chopped fresh chives optional, for garnish
Instructions
Prep the Oven and Dish
- I preheat the oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or nonstick spray for easy release of this creamy ranch casserole.
Prepare Potatoes and Sausage
- I peel and dice 2 lbs potatoes into ½-inch cubes and slice 1 lb smoked sausage into rounds, placing both in a large mixing bowl. I toss them with ¼ cup melted butter for a rich hearty sausage casserole.
Mix the Sauce
- In another bowl, I combine 1 can cream of chicken soup, 1 cup sour cream, 1 packet ranch seasoning, ½ cup milk, and 1½ cups cheddar cheese, stirring until smooth for a creamy ranch casserole base.
Combine and Season
- I pour the sauce over the potatoes and sausage, stirring to coat evenly. I season with a pinch of salt and pepper, ensuring a flavorful smoky potato bake.
Assemble and Bake
- I spread the mixture evenly in the casserole dish, cover with foil, and bake for 40 minutes. I remove the foil, sprinkle with the remaining ½ cup cheese, and bake uncovered for 15–20 minutes until golden and bubbly for this Cheesy Ranch Potatoes and Smoked Sausage.
- Garnish and Serve
- I let the casserole cool slightly, then garnish with 2 tbsp chives (if using) for a vibrant hearty sausage casserole.
Notes
- Cut your potatoes evenly to ensure consistent cooking and prevent undercooked bites.
- Use smoked sausage for depth of flavor; turkey or chicken sausage works great too.
- Don’t skip the foil cover during the first bake — it helps the potatoes cook through without drying out the top.