Ingredients
Scale
- 1 lb smoked sausage, sliced
- 4 cups diced potatoes (Yukon Gold or Russet)
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Slice the smoked sausage into bite-sized pieces. Dice the potatoes into small, uniform cubes. Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned, about 5 minutes. Add diced potatoes, garlic powder, paprika, salt, and pepper. Cook for 8-10 minutes until potatoes are tender, stirring occasionally.
- Transfer the sausage and potato mixture into a greased baking dish. Drizzle ranch dressing evenly over the top. Sprinkle shredded cheddar cheese over the surface.
- Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly. For a crispier top, broil for an additional 2 minutes, watching carefully.
- Remove from oven, garnish with chopped parsley, and serve hot. Pair with a side salad or vegetables for a complete meal.
Notes
- For extra flavor, add chopped bacon or hot sauce.
- Use freshly grated cheese for richer taste.
- Ensure potatoes are cut into small, uniform pieces for even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free, Dairy Optional
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg