Smoky Cheesy Ranch Potatoes with Beef Sausage (Print Version)

Creamy, flavorful Cheesy Ranch Potatoes with Smoked Beef Sausage. A comforting, easy weeknight meal with a smoky kick and cheesy goodness. You'll love this!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Meat

# Ingredients:

→ Base & Protein

01 - 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
02 - 1 lb smoked beef sausage, sliced into 1/4-inch half-moons
03 - 1 yellow onion, finely chopped

→ Creamy Sauce Essentials

04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup milk (whole or 2%)

→ Flavor Boosters

07 - 1 packet (1 oz) ranch seasoning mix
08 - 1 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp black pepper
11 - Salt to taste (for boiling potatoes)

→ Cheesy Topping

12 - 1 cup shredded sharp cheddar cheese
13 - 1 cup shredded Monterey Jack cheese

# Instructions:

01 - First things first, let's get those potatoes ready. Peel and dice your Yukon Gold potatoes into about 1-inch cubes. Try to keep them roughly the same size so they cook evenly. Pop 'em into a large pot, cover with cold water, add a good pinch of salt – this is where I always forget to salt the water, oops! Bring it to a boil, then reduce heat and simmer until they're tender but not mushy, about 10-12 minutes. You want them just fork-tender. Drain them well and set aside.
02 - While your potatoes are doing their thing, grab a large skillet. Slice your smoked beef sausage into half-moon shapes, about 1/4-inch thick. Chop your yellow onion. Heat a drizzle of olive oil in the skillet over medium heat, then toss in the sausage and onion. Sauté, stirring occasionally, until the sausage is nicely browned and the onions are softened and translucent, about 5-7 minutes. It'll smell amazing, I promise! This step is key for building flavor for your Cheesy Ranch Potatoes.
03 - In a medium saucepan, combine the cream cheese, sour cream, and milk. Heat over medium-low, stirring constantly, until the cream cheese is fully melted and the mixture is smooth and creamy. Don't let it boil too vigorously; we're just melting and combining here. Stir in the ranch seasoning mix, garlic powder, onion powder, and a good crack of black pepper. Taste it! Adjust seasonings if you feel it needs a little something extra. This sauce is the heart of our Cheesy Ranch Potatoes!
04 - Preheat your oven to 375°F (190°C). In a large mixing bowl, gently combine the drained, tender potatoes with the cooked sausage and onion mixture. Pour the creamy ranch sauce over everything. Now, gently fold it all together until every potato and sausage piece is coated in that luscious sauce. Be careful not to mash the potatoes too much; we want chunks, not a paste. This is where the magic happens for your Cheesy Ranch Potatoes with Smoked Beef Sausage.
05 - Transfer half of the potato and sausage mixture into a greased 9x13 inch baking dish. Sprinkle generously with about half of your shredded cheddar and Monterey Jack cheeses. Add the remaining potato and sausage mixture on top, spreading it evenly. Finish with the rest of the shredded cheese. I always try to get a little extra cheese on the edges for those crispy bits, because honestly, who doesn't love crispy cheese?
06 - Bake for 20-25 minutes, or until the Cheesy Ranch Potatoes are bubbly around the edges and the cheese on top is melted and golden brown. If you like an extra crispy top, you can pop it under the broiler for a minute or two at the very end, but watch it like a hawk! Serve hot and enjoy that incredible aroma. The anticipation is almost as good as the first bite!

# Notes:

01 - Don't overcook the potatoes in the boiling step; they'll get mushy during baking.
02 - Always use full-fat dairy for the sauce; it prevents separation and ensures creaminess.
03 - For extra flavor, try browning the sausage a little extra until it gets some crispy edges.
04 - I sometimes add a pinch of smoked paprika to the sauce for an even deeper smoky note.

# Tools You'll Need:

01 - Large pot
02 - large skillet
03 - 9x13 baking dish
04 - medium saucepan
05 - large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 25g

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