Ingredients
Scale
- 4 cups of baby potatoes, halved or quartered
- 1 lb smoked sausage, sliced into rounds
- 1 cup cheddar cheese, shredded
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Prepare potato and sausage ingredients.
- In a skillet, cook smoked sausage slices until browned, about 5-7 minutes. Remove and set aside. Sauté potatoes until slightly tender, about 8-10 minutes.
- In a large bowl, combine potatoes, sausage, ranch dressing, sour cream, garlic powder, parsley, salt, and pepper. Mix well.
- Transfer mixture to a greased baking dish. Top evenly with shredded cheddar cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden. Broil for an additional 2-3 minutes for a crispy crust if desired.
Notes
- For a gluten-free version, verify that all ingredients, including ranch dressing and sausage, are gluten-free.
- Thaw frozen potatoes and drain excess moisture before using.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg