Ingredients
Scale
- 1 lb smoked sausage, sliced
- 4 cups potatoes, diced (russet or golden)
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing or ranch seasoning mix
- 1 cup sour cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Wash and dice the potatoes into bite-sized pieces. Slice the smoked sausage into rounds. Gather all ingredients.
- In a large skillet, heat olive oil over medium heat. Add potatoes and cook until golden and tender, about 8-10 minutes. Add sliced sausage and cook for another 5 minutes until browned.
- In a small bowl, mix sour cream, ranch dressing, minced garlic, smoked paprika, salt, and pepper until smooth.
- Toss cooked potatoes and sausage with the ranch sauce in a large bowl. Transfer to a baking dish and sprinkle with shredded cheddar cheese.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until cheese is melted and bubbly.
Notes
- Parboil fresh potatoes before adding to ensure even cooking.
- You can substitute dairy ingredients with dairy-free options like coconut yogurt and vegan cheese.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a crispier topping, reheat in the oven at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking & Sautéing
- Cuisine: American
- Diet: Gluten-Free (with gluten-free sausage and ranch dressing)
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg