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Cheesy Ranch Potatoes and Smoked Sausage

This recipe combines tender Yukon Gold potatoes, savory smoked sausage, and a creamy cheddar cheese sauce infused with ranch seasoning. It's a comforting and flavorful dish that's perfect for a quick and easy weeknight meal. The key is to roast the potatoes properly for a crispy exterior and to melt the cheese sauce slowly for a smooth and creamy texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 lb smoked sausage kielbasa or andouille
  • 4 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 oz cream cheese, softened
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • Optional: chopped green onions or chives for garnish

Equipment

  • Large bowl
  • baking sheet
  • Saucepan
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife
  • cutting board
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, Ranch seasoning mix, garlic powder, and black pepper. Ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20 minutes, or until they begin to soften and slightly brown.
  4. Remove the baking sheet from the oven and add the sliced smoked sausage to the potatoes. Toss to combine.
  5. Return the baking sheet to the oven and roast for another 15-20 minutes, or until the potatoes are tender and the sausage is browned.
  6. While the potatoes and sausage are roasting, prepare the cheese sauce. In a saucepan, combine the softened cream cheese and milk. Heat over medium-low heat, stirring constantly until the cream cheese is melted and the mixture is smooth.
  7. Gradually add the shredded cheddar cheese, stirring until melted and the sauce is smooth and creamy.
  8. Pour the cheese sauce over the roasted potatoes and sausage, ensuring everything is evenly coated.
  9. Return the baking sheet to the oven and bake for 5-10 minutes, or until the cheese is bubbly and lightly browned.
  10. Remove from the oven and garnish with chopped green onions or chives, if desired. Serve immediately.

Notes

For best results, use Yukon Gold potatoes as they crisp up nicely. Soften the cream cheese before making the sauce for easier melting. Whole milk creates a richer, smoother cheese sauce than skim milk. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. To add some spice, use andouille sausage or add a pinch of red pepper flakes to the potatoes.