Ingredients
Scale
- 6 cups of potatoes, diced (Yukon Gold or Russet work great)
- 1 pound smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup milk or heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Peel and dice the potatoes. In a skillet, heat olive oil over medium heat and sauté sausage slices until browned, about 5-7 minutes. Remove from heat.
- In the same skillet, cook diced potatoes until they start to brown, about 10 minutes. Season with salt, pepper, and garlic powder.
- In a large bowl, combine cooked potatoes, smoked sausage, ranch seasoning, sour cream, and milk. Mix thoroughly and transfer to a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top. Bake for 25-30 minutes until bubbly and golden. For extra crispness, broil for 2-3 minutes. Garnish with parsley if desired.
Notes
- For a quicker cooking time, parboil the potatoes before roasting.
- You can substitute smoked sausage with chicken or turkey sausage for a leaner version.
- This casserole can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Flexible, can be adapted for gluten-free by selecting GF sausage and seasoning
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg