I’m keeping one secret in my Cheesy Ranch Potatoes with smoked sausage: a small twist that might be the reason everyone asks for seconds.

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I always end up making this when I need something that actually fills everyone up, which is why I call it Cheesy Ranch Potatoes and a Sausage Dinner favorite. It layers baby potatoes with smoked sausage so the flavors feel bold and a little unexpected, and the ranch seasoning gives it that tang that keeps you coming back, even when you swore you were just having a small bite.

I won’t pretend it’s fancy, but it hits those late night cravings and makes weeknights feel less boring, you might even catch yourself making it on purpose more than you planned.

Ingredients

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Baby potatoes bring a creamy texture, vitamin C, fiber and a gentle earthy flavor.
Smoked sausage gives smoky, savory protein but adds fat and bold salt.
Sharp cheddar adds tangy richness, calcium, protein and melty gooeyness.
Cream cheese makes dish silky, adds creaminess and a little tang.
Ranch seasoning packs herb and savory spices for that classic tangy zip.
Sour cream cools heat, adds richness and and a slightly tart finish.
Chives give fresh oniony brightness with vitamins and a crunchy bite.
Garlic adds warm pungent aroma, immune friendly compounds and savory depth.
Butter rounds flavors, helps browning and brings satisfying rich mouthfeel.

Ingredient Quantities

2 pounds baby potatoes, halved (or small Yukon Golds)

1 pound smoked sausage (kielbasa or andouille), sliced

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 1/2 cups whole milk

4 ounces cream cheese, softened

1 packet (1 ounce) dry ranch seasoning mix

2 cups shredded sharp cheddar cheese

1/2 cup sour cream

2 tablespoons chopped chives or green onions

1/2 teaspoon smoked paprika (optional)

Salt and black pepper to taste

How to Make this

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1. Prep everything first so it goes fast: halve 2 pounds baby potatoes, slice 1 pound smoked sausage, chop 1 medium yellow onion, mince 3 cloves garlic, shred 2 cups sharp cheddar, soften 4 ounces cream cheese and chop 2 tablespoons chives.

2. Put potatoes in a pot, cover with salted water, bring to a boil and cook until fork tender about 10 minutes, drain and set aside.

3. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat, add the sausage and brown both sides about 3 to 4 minutes, then remove sausage to a plate.

4. In the same skillet add the chopped onion and cook until soft about 4 minutes, stir in the garlic for about 30 seconds till fragrant.

5. Add the drained potatoes back to the pan and let them brown a little stirring occasionally, season with salt, black pepper and 1/2 teaspoon smoked paprika if you want that smoky kick.

6. Push the potato mixture to one side, add 3 tablespoons unsalted butter to the empty space and when melted sprinkle 3 tablespoons all purpose flour, stir and cook for about 1 minute to make a roux.

7. Slowly pour in 1 1/2 cups whole milk while stirring to avoid lumps, scrape up any browned bits, simmer gently until the sauce thickens.

8. Turn off the heat briefly and whisk in the softened cream cheese, 1 packet dry ranch seasoning, 2 cups shredded cheddar and 1/2 cup sour cream until smooth and creamy.

9. Return the browned sausage to the skillet, stir everything together and warm through for a couple minutes, taste and adjust salt and pepper, sprinkle the chopped chives on top and serve right away.

Equipment Needed

1. Large heavy skillet (about 12 in)
2. Large pot for boiling potatoes
3. Colander or fine mesh strainer
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Whisk
9. Box grater or fork for shredding cheese
10. Mixing bowl and a plate for resting the browned sausage

FAQ

Q: Can I swap the baby potatoes for other potatoes? A: Yes. Small Yukon Golds, red potatoes, or any small waxy potato work great. If you use larger potatoes just cut them into bite sized pieces and give them a few extra minutes to cook. For faster cooking you can parboil the pieces 5 to 7 minutes first, then finish in the skillet so they get crispy and tender.

Q: Can I make this ahead and how long will leftovers keep? A: Absolutely. You can assemble then refrigerate up to 24 hours before baking, or fully cook and reheat later. Stored in an airtight container cooked leftovers keep 3 to 4 days. Reheat in a 350 F oven until piping hot or microwave for a quick single serving, but to get the potatoes crispy again transfer to a hot skillet or put under the broiler for a couple minutes.

Q: How do I make it gluten free? A: Swap the all purpose flour for a gluten free 1 to 1 flour blend at the same amount, or use 2 tablespoons cornstarch mixed with a little cold milk as a slurry to thicken the sauce. Also check the ranch seasoning for hidden gluten or make your own ranch mix with dried dill, garlic powder, onion powder, salt and pepper.

Q: Can I make a vegetarian or vegan version? A: Yes. Replace smoked sausage with smoked tofu, tempeh, or a plant based sausage. Use dairy free butter, cream cheese and shredded vegan cheddar, and choose a non dairy milk and vegan sour cream. The texture and flavor will be a bit different but still tasty.

Q: My sauce is too thin or too thick. How do I fix it? A: If it is too thin simmer it gently to reduce, or whisk in a cornstarch slurry made from 1 teaspoon cornstarch + 1 tablespoon cold water, then simmer until thick. If it is too thick stir in milk a tablespoon at a time until you reach the right pourable consistency. If cream cheese lumps, warm slowly and whisk or use an immersion blender to smooth it out.

Q: I dont have an oven can I finish this on the stove? A: Yes you can. After you cook the sausage and potatoes add the sauce and cheese to the skillet, cover and cook on low about 8 to 12 minutes until potatoes are tender and sauce thickens. Uncover and crank the heat a bit to evaporate extra liquid and help the top get a little brown, or transfer small portions to a hot skillet to crisp up.

Cheesy Ranch Potatoes And Smoked Sausage Recipe Substitutions and Variations

Baby potatoes: swap with red potatoes or fingerlings, or cube russets (they take a bit longer to cook).
Smoked sausage: use smoked turkey or chicken sausage for a leaner option, or spicy chorizo for more heat, or sliced smoked ham if you want milder flavor.
Whole milk: use half and half for a richer sauce, or 2% plus 1 Tbsp melted butter per cup to mimic fat, or unsweetened oat/almond milk plus 1 Tbsp vegan butter for dairy free.
Cream cheese: substitute mascarpone for extra creaminess, full fat Greek yogurt or sour cream for tang (use a little less), or vegan cream cheese for a dairy free version.

Pro Tips

1) Pat the potatoes dry before they hit the pan and give them room to breathe, dont crowd them. They crisp way better if you let them sit undisturbed a minute or two so a brown crust can form.

2) Get good color on the sausage and scrape those browned bits into the sauce, they add tons of flavor. If your pan starts to look too dry take the sausage out, wipe a little excess fat, then continue so nothing burns.

3) Warm the milk a bit and whisk a spoonful into the cream cheese first so it loosens up, then add it back to the sauce slowly. If you dump cold soft cheese into hot liquid youll get lumps or a grainy texture.

4) Taste before salting, the ranch mix and sausage already bring salt. To brighten the whole dish add a squeeze of lemon or a splash of vinegar at the end, and finish with fresh chives or green onions so it doesnt feel too heavy.

Cheesy Ranch Potatoes And Smoked Sausage Recipe

Recipe by James Level

0.0 from 0 votes

I'm keeping one secret in my Cheesy Ranch Potatoes with smoked sausage: a small twist that might be the reason everyone asks for seconds.

Servings

servings

Calories

578

kcal

Equipment: 1. Large heavy skillet (about 12 in)
2. Large pot for boiling potatoes
3. Colander or fine mesh strainer
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Whisk
9. Box grater or fork for shredding cheese
10. Mixing bowl and a plate for resting the browned sausage

Ingredients

2 pounds baby potatoes, halved (or small Yukon Golds)
1 pound smoked sausage (kielbasa or andouille), sliced
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
4 ounces cream cheese, softened
1 packet (1 ounce) dry ranch seasoning mix
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
2 tablespoons chopped chives or green onions
1/2 teaspoon smoked paprika (optional)
Salt and black pepper to taste

Directions

Prep everything first so it goes fast: halve 2 pounds baby potatoes, slice 1 pound smoked sausage, chop 1 medium yellow onion, mince 3 cloves garlic, shred 2 cups sharp cheddar, soften 4 ounces cream cheese and chop 2 tablespoons chives.
Put potatoes in a pot, cover with salted water, bring to a boil and cook until fork tender about 10 minutes, drain and set aside.
Heat 1 tablespoon olive oil in a large heavy skillet over medium heat, add the sausage and brown both sides about 3 to 4 minutes, then remove sausage to a plate.
In the same skillet add the chopped onion and cook until soft about 4 minutes, stir in the garlic for about 30 seconds till fragrant.
Add the drained potatoes back to the pan and let them brown a little stirring occasionally, season with salt, black pepper and 1/2 teaspoon smoked paprika if you want that smoky kick.
Push the potato mixture to one side, add 3 tablespoons unsalted butter to the empty space and when melted sprinkle 3 tablespoons all purpose flour, stir and cook for about 1 minute to make a roux.
Slowly pour in 1 1/2 cups whole milk while stirring to avoid lumps, scrape up any browned bits, simmer gently until the sauce thickens.
Turn off the heat briefly and whisk in the softened cream cheese, 1 packet dry ranch seasoning, 2 cups shredded cheddar and 1/2 cup sour cream until smooth and creamy.
Return the browned sausage to the skillet, stir everything together and warm through for a couple minutes, taste and adjust salt and pepper, sprinkle the chopped chives on top and serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 289g
Total number of serves: 8
Calories: 578kcal
Fat: 42.9g
Saturated Fat: 21.1g
Trans Fat: 0.4g
Polyunsaturated: 3.1g
Monounsaturated: 15g
Cholesterol: 116mg
Sodium: 1069mg
Potassium: 783mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 5.4g
Protein: 20.1g
Vitamin A: 385IU
Vitamin C: 24mg
Calcium: 290mg
Iron: 1.8mg

Cheesy Ranch Potatoes And Smoked Sausage Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Cheesy Ranch Potatoes And Smoked Sausage Recipe Substitutions and Variations

Pro Tips