Ingredients
Scale
- 4 cups diced potatoes (about 4 medium-sized potatoes)
- 1 lb smoked sausage, sliced into rounds
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup ranch dressing or seasoning mix
- 1/2 cup cooked bacon, crumbled (optional but highly recommended)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Toss the diced potatoes with olive oil, garlic, smoked paprika, salt, and pepper. Roast on a baking sheet for about 20 minutes until they begin to soften.
- While the potatoes roast, cook sliced smoked sausage in a skillet over medium heat until browned and slightly crispy, about 5-7 minutes.
- In a large bowl, combine the roasted potatoes, cooked sausage, ranch dressing, and half of the shredded cheese. Mix gently.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle remaining cheese on top.
- Bake uncovered for 20-25 minutes until bubbly and golden brown. Optionally, broil for 1-2 minutes for extra crispiness.
- Remove from oven, garnish with crumbled bacon and fresh parsley. Serve hot and enjoy this cheesy, smoky potato sausage bake.
Notes
- You can substitute smoked sausage with chicken, turkey, or plant-based options for a vegetarian variation.
- Use gluten-free sausage and ranch dressing if you require a gluten-free dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven. Freezes well for longer storage.
- For extra crispiness, sauté or broil the sausage and potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Hearty, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg