Description
Cheesy Ranch Potatoes and Smoked Sausage is a hearty, comforting casserole featuring tender russet potatoes, savory smoked sausage, and a rich cheesy ranch sauce. This dish is baked to perfection, resulting in a golden, bubbly cheese crust with a creamy interior that makes a perfect family-friendly dinner or potluck addition.
Ingredients
Scale
Potatoes and Sausage
- 4 cups (about 720 g) diced, peeled russet potatoes
- 1 teaspoon (5 ml) olive oil
- 1 (14-ounce, 397 g) package smoked sausage, sliced
Cheese Sauce
- 4 tablespoons (56 g) butter
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) half-and-half or milk
- 8 ounces (227 g) Velveeta cheese, cubed
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure even cheese melting and a perfectly crisp cheese topping.
- Prepare Potatoes: Lightly grease a 9-inch square baking dish. Place peeled and diced russet potatoes in a pot of salted water. Bring to a boil and cook until just tender but still slightly firm. Drain well and transfer potatoes to the greased baking dish. Allow to cool slightly so they separate easily.
- Brown Sausage: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil and sliced smoked sausage. Stir occasionally and cook for 5–7 minutes until nicely browned. Remove sausage from skillet and add to baking dish with potatoes.
- Make Roux: Wipe skillet clean. Melt 4 tablespoons butter over medium heat until bubbly. Whisk in 1/4 cup flour and cook, stirring continuously for 1 minute to avoid lumps and burning.
- Make Sauce: Slowly whisk in 2 cups half-and-half or milk. Bring to a simmer, whisking steadily to keep texture smooth. Add 1/4 teaspoon garlic powder and whisk as sauce thickens.
- Add Cheeses: Reduce heat to low. Add cubed Velveeta cheese and stir until melted and smooth. Add half of shredded cheddar cheese (1/2 cup) and stir until melted. Season with salt and pepper. If sauce is too thick or grainy, gradually whisk in up to 1/4 cup additional half-and-half until smooth.
- Combine and Top: Pour cheese sauce evenly over potatoes and sausage in the baking dish. Sprinkle remaining 1/2 cup shredded sharp cheddar cheese on top to form a crispy cheese crust.
- Bake: Bake in preheated oven for 25 to 30 minutes until cheese is bubbly and golden around edges. If potatoes are undercooked, cover with foil and bake an additional 10 minutes to steam potatoes thoroughly.
Notes
- Ensure potatoes are not overcooked in boiling step; slightly firm texture helps them hold shape when baked.
- Use sharp cheddar for rich flavor and good melting quality.
- Half-and-half can be substituted with whole milk for a lighter sauce, but reduce thickness slightly.
- Cover dish with foil if the cheese browns too quickly during baking.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
