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Cheesy Ranch Potatoes With Smoked Sausage are shown as the delicious featured image, promising a hearty and flavorful meal.

Irresistible Cheesy Ranch Potatoes with Smoked Sausage

This recipe elevates cheesy potatoes to a new level with smoked sausage and ranch seasoning. Par-boiling the potatoes, creating a smooth cheese sauce, and using smoked sausage are key to the ultimate creamy and flavorful dish. Perfect as a side or a comforting main course.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 lb smoked sausage, such as kielbasa or andouille, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk whole milk preferred for richness
  • 1 cup chicken broth
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt, to taste
  • Freshly ground black pepper, to taste

Equipment

  • large pot
  • large skillet
  • Dutch Oven (optional)
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • Cheese grater
  • 9x13 inch baking dish (optional)
  • Oven (optional)

Method
 

  1. Prepare the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Drain well and set aside.
  2. Sauté the Sausage and Aromatics: While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside. Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Make the Roux: Melt the remaining 2 tablespoons of butter in the skillet with the onions and garlic. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Create the Cheese Sauce: Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Bring to a simmer, stirring occasionally, and cook until the sauce has thickened slightly, about 5-7 minutes. Stir in the ranch seasoning mix.
  5. Melt the Cheese: Reduce the heat to low and gradually stir in the shredded cheddar and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
  6. Combine and Bake (Optional): Gently fold the cooked potatoes and browned sausage into the cheese sauce. At this point, you can either serve immediately or transfer the mixture to a greased 9x13 inch baking dish. If baking, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
  7. Garnish and Serve: Garnish with fresh parsley before serving.

Notes

For best results, use freshly shredded cheese to avoid clumping. If the cheese sauce becomes too thick, add a little more milk. You can substitute other types of cheese, such as Colby Jack or Pepper Jack. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or bake in a preheated oven at 350°F until warmed through.