What the heck is this?
Picture this: tender baby potatoes, smoky sausage slices, a buttery ranch-seasoned glaze, and a golden shower of melty cheese all baked up in one glorious pan. That’s Cheesy Ranch Potatoes and Smoked Sausage in all its comfort-food glory. It’s smoky, cheesy, herby, buttery, and wildly satisfying. This is the kind of no-fuss dinner you throw together when the fridge feels empty but you still want something hot and hearty. Bonus? It’s kid-approved, dude-approved, weeknight-approved — pretty much just always approved.
Why You’ll Love This Recipe
– It’s a one-pan wonder. Less cleanup = more couch time.
– The combo of ranch + cheese + sausage is dangerously delicious.
– Totally flexible: swap in veggies, use different sausage, do your thing.
– Great as a main or a side.
– Bakes up in under an hour.
– Perfect for potlucks, family dinners, or just meal-prep for one.
The Good Stuff You’ll Need
For the Main Mix:
– 1 ½ lbs baby potatoes, halved or quartered if large
– 14 oz smoked sausage (kielbasa or andouille work great), sliced into coins
– 2 tbsp olive oil or melted butter
– 1 packet ranch seasoning mix
– 1 tsp garlic powder
– Salt and pepper to taste
For the Cheesy Finish:
– 1 ½ cups shredded sharp cheddar cheese
– 2 green onions, sliced (optional, for topping)
– Fresh parsley (optional, for garnish)
Let’s Do This
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Grease a 9×13″ baking dish or line a sheet pan with parchment paper.
Step 2: Toss and Load
In a large bowl, toss the halved potatoes with olive oil (or melted butter), ranch seasoning, garlic powder, salt, and pepper. Add the sliced smoked sausage and toss everything again to coat. Spread evenly in your baking dish or on your pan.
Step 3: Roast It Up
Bake uncovered for 35–40 minutes, or until the potatoes are fork-tender and starting to get those golden roasted edges. Give it a good stir halfway through to make sure nothing’s sticking.
Step 4: Bring on the Cheese
Once potatoes are tender, sprinkle the shredded cheddar evenly over the top. Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
Step 5: Finish and Serve
Remove from the oven and top with sliced green onions and fresh parsley if using. Serve hot and cheesy. Try not to go back for thirds. (Or don’t. Live your life.)
Serving Suggestions
– Serve with a simple side salad to balance the richness
– Add a dollop of sour cream or a drizzle of ranch dressing on top
– Pairs great with roasted veggies or steamed green beans
– Want to brunch it up? Add a fried egg on top and call it magic
Switch It Up
– Add Veggies: Bell peppers, zucchini, mushrooms, or broccoli all roast beautifully with the potatoes.
– Change the Cheese: Pepper jack, gouda, or mozzarella are also great options.
– Go Spicy: Use hot sausage and add crushed red pepper or a drizzle of hot sauce.
– Make It Creamy: Stir in a spoonful of sour cream or cream cheese before adding the shredded cheese.
Make-Ahead Tips
– Chop the potatoes and sausage the night before and store in the fridge.
– You can roast everything ahead of time, then just top with cheese and bake until bubbly before serving.
– Leftovers reheat beautifully in the oven or air fryer. Store in an airtight container up to 4 days.
Questions People Actually Ask
Q: Can I use frozen potatoes?
A: You can, but thaw them first and pat them dry to avoid sogginess.
Q: Can I use turkey sausage or chicken sausage?
A: Totally. Just pick something fully cooked so it browns, not steams.
Q: Can I make this in a slow cooker?
A: You can, but you’ll lose the crispiness. If you go that route, cook on low 5–6 hours or high 2–3 hours, then sprinkle cheese on just before serving.
Cheesy Ranch Potatoes and Smoked Sausage: The Ultimate One-Pan Comfort Fix
- Total Time: 1 hour
- Yield: 4–6 servings
Description
Picture this: tender baby potatoes, smoky sausage slices, a buttery ranch-seasoned glaze, and a golden shower of melty cheese all baked up in one glorious pan. That’s Cheesy Ranch Potatoes and Smoked Sausage in all its comfort-food glory. It’s smoky, cheesy, herby, buttery, and wildly satisfying. This is the kind of no-fuss dinner you throw together when the fridge feels empty but you still want something hot and hearty. Bonus? It’s kid-approved, dude-approved, weeknight-approved — pretty much just always approved.
Ingredients
For the Main Mix:
– 1 ½ lbs baby potatoes, halved or quartered if large
– 14 oz smoked sausage (kielbasa or andouille work great), sliced into coins
– 2 tbsp olive oil or melted butter
– 1 packet ranch seasoning mix
– 1 tsp garlic powder
– Salt and pepper to taste
For the Cheesy Finish:
– 1 ½ cups shredded sharp cheddar cheese
– 2 green onions, sliced (optional, for topping)
– Fresh parsley (optional, for garnish)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Grease a 9×13″ baking dish or line a sheet pan with parchment paper.
Step 2: Toss and Load
In a large bowl, toss the halved potatoes with olive oil (or melted butter), ranch seasoning, garlic powder, salt, and pepper. Add the sliced smoked sausage and toss everything again to coat. Spread evenly in your baking dish or on your pan.
Step 3: Roast It Up
Bake uncovered for 35–40 minutes, or until the potatoes are fork-tender and starting to get those golden roasted edges. Give it a good stir halfway through to make sure nothing’s sticking.
Step 4: Bring on the Cheese
Once potatoes are tender, sprinkle the shredded cheddar evenly over the top. Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
Step 5: Finish and Serve
Remove from the oven and top with sliced green onions and fresh parsley if using. Serve hot and cheesy. Try not to go back for thirds. (Or don’t. Live your life.)
Notes
– Serve with a simple side salad to balance the richness
– Add a dollop of sour cream or a drizzle of ranch dressing on top
– Pairs great with roasted veggies or steamed green beans
– Want to brunch it up? Add a fried egg on top and call it magic
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~32g
- Carbohydrates: ~25g
- Protein: ~20g