Ingredients
Scale
- 6 large russet potatoes, peeled and sliced
- 1 lb smoked sausage, sliced into rounds
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 packet ranch seasoning mix (or homemade ranch spice blend)
- 1/2 cup sour cream
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by peeling and slicing the potatoes evenly to ensure they cook uniformly. Slice the smoked sausage into bite-sized rounds. Set both aside.
- Preheat your oven to 375°F (190°C). Toss the sliced potatoes with 1 tbsp of olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly in a greased baking dish.
- Arrange the sliced smoked sausage over the potatoes. In a small bowl, mix ranch seasoning, sour cream, and the remaining olive oil. Drizzle this mixture over the sausage and potatoes for a creamy, flavorful coating.
- Sprinkle shredded cheddar and mozzarella cheeses evenly over the top. Cover the baking dish with foil and bake for 35-40 minutes, or until the potatoes are tender and the cheese is bubbly.
- Remove the foil and bake uncovered for an additional 10 minutes to brown the cheese. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute fresh potatoes with pre-washed and sliced potatoes for convenience.
- To make this dish keto-friendly, replace potatoes with cauliflower florets and use low-carb cheese options.
- For a crispier sausage topping, broil the dish for a few minutes at the end of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb possible; see notes for modifications
Nutrition
- Serving Size: 1/6 of dish
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg