Ingredients
Scale
- 4 large russet potatoes, peeled and sliced
- 1 lb smoked sausage, sliced
- 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 for garnish
Instructions
- Preheat your oven to 375°F (190°C). Peel and slice the potatoes into thin, even rounds. Slice the smoked sausage into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Add sausage slices and cook until browned, about 5 minutes. Transfer to a plate.
- In the same skillet, add sliced potatoes, garlic powder, paprika, salt, and pepper. Cook until potatoes are slightly tender, about 8 minutes.
- In a large mixing bowl, combine cooked potatoes, sausage, ranch dressing, and half of the shredded cheese. Mix thoroughly to coat evenly.
- Transfer the mixture into a greased baking dish. Spread remaining cheese on top. Bake for 20–25 minutes until cheese is bubbly and golden brown.
Notes
- Use gluten-free sausage and dressings if needed for gluten-free diet.
- For a low-carb version, substitute potatoes with cauliflower slices.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat in the microwave or oven for best results before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Low Carb (with modifications)
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg