Ingredients
Scale
- 4 large russet potatoes, peeled and sliced
- 1 pound smoked sausage, sliced into rounds
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Toss the sliced potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 20 minutes until they start to soften.
- While potatoes bake, heat a skillet over medium heat. Add sliced smoked sausage and cook until browned, about 5-7 minutes. Set aside.
- In a large bowl, combine ranch seasoning mix, sour cream, milk, and shredded cheese. Mix in cooked sausage and roasted potatoes until evenly coated.
- Transfer the mixture into a greased baking dish. Bake uncovered for an additional 20-25 minutes until cheese bubbles and turns golden. Garnish with chopped parsley before serving.
Notes
- Feel free to substitute fresh potatoes, diced and boiled, for sliced russets for quicker prep.
- Using low-fat or turkey sausage can make this dish lighter without sacrificing flavor.
- Adding chopped scallions or crispy bacon can enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg