Description
This comforting casserole combines tender diced russet potatoes, browned smoked sausage, and a rich, creamy cheesy ranch sauce, baked to bubbly perfection with a golden cheddar crust. Perfect as a hearty main or side dish, these cheesy ranch potatoes and smoked sausage bring together classic flavors with an easy, satisfying preparation.
Ingredients
Scale
Potatoes & Sausage
- 4 cups (about 720 g) diced, peeled russet potatoes
- 1 teaspoon (5 ml) olive oil
- 1 (14-ounce, 397 g) package smoked sausage, sliced
Cheese Sauce
- 4 tablespoons (56 g) butter
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) half-and-half or milk
- 8 ounces (227 g) Velveeta cheese, cubed
- 1 cup (113 g) shredded sharp cheddar cheese (divided)
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure the cheese melts evenly and the top crisps nicely.
- Prepare Potatoes: Lightly grease a 9-inch square baking dish. Place the peeled and diced russet potatoes in a pot of salted water. Bring to a boil and cook until just tender but still slightly firm to the touch. Drain well and transfer the potatoes to the greased baking dish. Let them cool slightly so they separate more easily in the dish.
- Brown Sausage: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil and the sliced smoked sausage. Stir occasionally to promote even browning until the sausage is nicely browned, about 5–7 minutes. Remove from skillet and add to the baking dish with the potatoes.
- Make Roux: Wipe the skillet clean and melt 4 tablespoons butter over medium heat. When bubbly, whisk in 1/4 cup all-purpose flour. Cook for 1 minute, stirring continuously to avoid lumps and keep the butter from burning.
- Prepare Cheese Sauce Base: Slowly whisk in 2 cups half-and-half or milk. Bring to a simmer while whisking steadily to maintain smoothness. Add 1/4 teaspoon garlic powder and continue whisking as the sauce thickens.
- Add Cheeses: Reduce heat to low. Add cubed Velveeta cheese, stirring until fully melted and smooth. Then add half of the shredded sharp cheddar cheese (1/2 cup), stirring until melted. Taste and season with salt and pepper as needed. If sauce is too thick or grainy, gradually stir in additional 1/4 cup half-and-half until smooth.
- Combine and Top: Pour the cheese sauce evenly over the potatoes and smoked sausage in the baking dish. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top to create a cheesy, golden crust when baked.
- Bake: Bake in the preheated oven at 350°F (175°C) for 25 to 30 minutes until cheese is bubbly and golden around edges. If potatoes are undercooked after baking, cover with foil and bake an additional 10 minutes to allow steaming.
Notes
- For best texture, do not over-boil potatoes; they should be just tender but firm.
- Use half-and-half for a richer sauce or milk for a lighter option.
- If sauce is grainy or too thick, adding extra half-and-half helps smooth it out.
- Covering with foil during extended baking prevents the top from over-browning.
- Feel free to substitute smoked sausage with kielbasa or other smoked links.
