Cheesy Ranch Potatoes and Smoked Sausage is a hearty and simple dish that combines tender potatoes with melted cheese, a touch of ranch seasoning, and smoky sausage slices. It’s the kind of meal that feels like a warm hug on a busy day, with a mix of creamy, cheesy, and smoky flavors all in one pan.
I love making this dish when I want something comforting but don’t want to spend too much time cooking. The ranch seasoning gives the potatoes a little extra zest, and the smoked sausage adds a nice, filling protein punch. It’s one of those easy dinners that still feels special, and trust me, everyone always asks for seconds.
My favorite way to enjoy these cheesy ranch potatoes and sausage is right out of the oven, when the cheese is perfectly gooey and the potatoes are soft but still have a bit of bite. Pairing it with a simple green salad or steamed veggies makes it a great all-around meal for any night of the week.
Key Ingredients & Substitutions
Baby gold potatoes: These cook quickly and hold their shape well. You can substitute with Yukon Gold or red potatoes, but avoid floury potatoes like Russets as they get mushy.
Smoked sausage: Adds that smoky, savory flavor. Kielbasa or Andouille sausage work well too. For a lighter option, try chicken sausage.
Cheddar cheese: Sharp cheddar gives the best flavor punch. You can mix in Monterey Jack or Colby for a milder taste. Vegan cheese works if you want a dairy-free version.
Ranch seasoning mix: This brings a tangy, herby kick. If you don’t have a packet, mix dried dill, parsley, garlic powder, onion powder, and a touch of salt.
Sour cream & mayonnaise: They add creaminess and help bind everything. Greek yogurt can replace sour cream for a healthier twist, and light mayo works too.
How Do You Get the Potatoes Tender but Not Mushy?
Boiling potatoes just right is key. Here’s how to get perfect texture:
- Dice potatoes into even, bite-size pieces for uniform cooking.
- Boil in salted water for about 10 minutes. Check by piercing with a fork—potatoes should be tender but still hold their shape.
- Drain immediately to stop cooking and prevent sogginess.
- Handle gently when mixing so pieces don’t break down.
I always taste a piece before draining to make sure they won’t be too soft after baking.
Equipment You’ll Need
- Large pot – I use this to boil the potatoes quickly and evenly, so they stay firm yet tender.
- Skillet – a trusty skillet helps you cook the sausage, peppers, and onions just until browned and fragrant.
- Mixing bowl – perfect for blending the sour cream, mayo, ranch seasoning, and other ingredients smoothly.
- 9×13-inch baking dish – ideal for baking everything in one pan and getting a nice cheesy topping.
- Cooking spoon or spatula – makes mixing and spreading easy without breaking the potatoes.
- Baking sheet or foil (optional) – for toasting bread or lining your baking dish for easy cleanup.
Flavor Variations & Add-Ins
- Switch sausage to chicken or turkey sausage for a leaner meal, keeping the smoky flavor with different meats.
- Mix in chopped spinach or kale before baking for a pop of greens and extra nutrients.
- Top with crumbled bacon or jalapeño slices for added crunch and spice.
- Use pepper jack or mozzarella cheese instead of cheddar for a different cheesy flavor profile.
How to Make Cheesy Ranch Potatoes and Smoked Sausage
Ingredients You’ll Need:
- 1.5 pounds baby gold potatoes, diced
- 12 oz smoked sausage, sliced into rounds
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 package (1 oz) ranch seasoning mix
- 1/2 cup chopped red bell pepper
- 1/2 cup diced onion
- 2 tablespoons butter, melted
- 1/4 cup sliced green onions or chives, for garnish
- Salt and black pepper to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prep, 10 minutes to boil the potatoes, and 15-20 minutes baking time. Overall, it should take around 35-40 minutes from start to finish—fast enough for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prep and Boil the Potatoes
Start by preheating the oven to 400°F (200°C). Meanwhile, place your diced potatoes into a large pot of salted water. Bring it to a boil and cook the potatoes for about 10 minutes, or until they’re just tender when poked with a fork. Drain them carefully and set aside.
2. Cook the Sausage and Veggies
In a skillet over medium heat, melt the butter. Add the sliced smoked sausage, diced onion, and chopped red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the sausage is nicely browned and the veggies are soft and fragrant.
3. Mix the Creamy Ranch Sauce
In a large bowl, stir together the sour cream, mayonnaise, and ranch seasoning until everything is well combined and smooth.
4. Combine Everything
Add the cooked potatoes, sausage mixture, and half of the shredded cheddar cheese to the bowl with the ranch sauce. Gently stir to mix all the ingredients evenly, taking care not to break the potatoes too much.
5. Bake and Serve
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese evenly over the top. Bake uncovered for 15-20 minutes, or until the cheese is melted, bubbly, and golden. Once done, sprinkle with sliced green onions or chives for a fresh, colorful finish. Serve warm, ideally with toasted bread or a simple salad on the side.
Can I Use Frozen Potatoes for This Recipe?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely and pat dry to remove excess moisture before boiling. This helps prevent the dish from becoming watery.
Can I Substitute the Smoked Sausage?
Absolutely! Kielbasa, Andouille, or even chicken sausage work great as alternatives. For a vegetarian version, try adding smoked tofu or tempeh with some smoked paprika for flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk or sour cream if it feels dry.
Can I Prepare This Ahead of Time?
Yes! You can assemble the dish up to step 5, then cover and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
