A Cozy Classic Perfect for Any Night of the Week
There’s something undeniably comforting about a hearty dish that brings together creamy cheese, savory smoked sausage, and golden roasted potatoes. Whether you’re gathering around the dinner table on a chilly weeknight or hosting a relaxed weekend potluck, Cheesy Ranch Potatoes and Smoked Sausage fits right in. It’s the kind of meal that wraps you in warmth and fills the kitchen with inviting, nostalgic aromas.
This dish was inspired by the simple, satisfying meals we used to enjoy after long Sunday afternoons spent outdoors. My grandmother had a knack for throwing together just a few ingredients to create something soul-warming and delicious—and this recipe carries that spirit forward. While her version included pork sausage, I’ve modernized it using a no-pork smoked sausage for a lighter, more inclusive option that still delivers on bold, smoky flavor.
Why You’ll Love This Recipe
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Minimal ingredients, maximum flavor – Just a handful of pantry staples create something seriously delicious.
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No pork? No problem. We use a flavorful beef or turkey smoked sausage so everyone can enjoy.
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One-pan simplicity – Everything comes together in a single baking dish, making cleanup a breeze.
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Family-friendly – It’s cheesy, creamy, and kid-approved.
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Perfect for meal prep – This dish keeps well and reheats like a dream.
Ingredients
To make Cheesy Ranch Potatoes and Smoked Sausage, you’ll need:
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1 ½ lbs baby red potatoes, quartered
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14 oz smoked sausage (beef or turkey, no pork), sliced into rounds
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1 packet (1 oz) ranch seasoning mix
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2 tablespoons olive oil
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1 ½ cups shredded cheddar cheese
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½ cup shredded mozzarella cheese
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon smoked paprika
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2 tablespoons chopped green onions or parsley (optional, for garnish)
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Salt and black pepper to taste
Directions
1. Preheat Your Oven
Begin by setting your oven to 400°F (200°C). This temperature is ideal for roasting the potatoes until they’re golden and tender without drying them out. While the oven preheats, prepare your baking surface. You can line a large baking dish or sheet pan with aluminum foil for easy cleanup, or you can lightly grease it with nonstick cooking spray or a thin coating of olive oil. Either method will help prevent sticking and allow for better caramelization around the edges.
2. Prep the Potatoes
Next, give your baby red potatoes a good rinse under cool water to remove any dirt or debris. Pat them dry with a paper towel. Then, using a sharp knife, cut each potato into quarters. Leaving the skin on adds both texture and nutrition, and helps the potatoes hold their shape during roasting. Uniformly sized pieces ensure they cook evenly and finish at the same time.
Place all the cut potatoes into a large mixing bowl. This bowl will be your base for seasoning everything together.
3. Season Everything
Now it’s time to build flavor. Add the sliced smoked sausage to the bowl with the potatoes. Make sure the sausage is cut into evenly sized rounds—about ¼ to ½ inch thick—so it browns nicely without overcooking.
Drizzle everything with 2 tablespoons of olive oil, which helps the seasoning stick and gives the final dish a beautiful roasted finish. Next, sprinkle in the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and a pinch of salt and black pepper to taste. The ranch mix brings bold, herby notes, while the smoked paprika adds a gentle warmth that pairs perfectly with the sausage.
Use a large spoon—or your hands if you prefer—to toss the mixture until all the potato and sausage pieces are evenly coated in oil and seasoning. Every bite should glisten with a layer of flavor.
4. Bake Until Golden
Pour the seasoned mixture into your prepared baking dish or pan, spreading it out in an even layer. Avoid overcrowding—space allows for better browning and crisp edges.
Slide the pan into the preheated oven and bake for 35 to 40 minutes. Halfway through, use a spatula to stir or flip the potatoes and sausage to ensure even roasting on all sides. When done, the potatoes should be fork-tender, lightly crisped on the outside, and the sausage should have some caramelized edges.
5. Add the Cheese
Once everything is perfectly roasted, remove the dish from the oven. Sprinkle a generous amount of shredded cheddar cheese and mozzarella cheese evenly over the top of the hot sausage and potatoes. The residual heat will start to melt the cheese almost immediately, but for that gooey, golden finish, return the dish to the oven for an additional 5 to 7 minutes.
Keep an eye on it—the cheese should be melted, bubbling, and slightly golden at the edges. If you prefer a crispy top, you can switch your oven to broil for the last minute or two, watching carefully to avoid burning.
6. Garnish and Serve
Once the cheese is melted to your liking, take the dish out of the oven and let it rest for 5 minutes. This allows the flavors to settle and makes serving easier. For a final burst of freshness and color, sprinkle with chopped green onions or fresh parsley before bringing it to the table.
Serve hot, straight from the pan, and enjoy every cheesy, savory bite.
Variations and Substitutions
Make It Spicy
If you love a little heat, add sliced jalapeños or a dash of crushed red pepper flakes to the mix before baking. A spicy sausage variety like Cajun-style beef sausage works great here too.
Change Up the Cheese
Try swapping out the cheddar for Colby Jack, Monterey Jack, or pepper jack for a different flavor profile.
Add Veggies
Boost the nutrition by mixing in diced bell peppers, zucchini, or broccoli florets before baking. These vegetables roast beautifully and complement the savory flavors.
Try Sweet Potatoes
For a twist on the classic, substitute part or all of the red potatoes with cubed sweet potatoes. The slight sweetness balances the ranch and sausage perfectly.
Tips for the Best Cheesy Ranch Potatoes and Smoked Sausage
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Cut potatoes evenly to ensure they cook at the same rate.
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Use parchment paper if you don’t want to deal with sticking or mess. It helps with crisping too.
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Shred your own cheese for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that affect melting.
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Give it a broil at the end for a crisp, golden cheese topping. Just 2–3 minutes under the broiler can elevate the texture.
Serving Suggestions
This dish is super versatile and works well on its own or paired with lighter sides. Here are a few ideas to round out your plate:
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Crisp side salad – A simple green salad with vinaigrette balances the richness.
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Steamed green beans or peas – Quick and fresh for a healthy boost.
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Cornbread or garlic toast – Perfect for soaking up those cheesy bits.
How to Store and Reheat
This recipe stores well, making it a great option for leftovers or meal prep.
To Store:
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Transfer leftovers to an airtight container.
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Refrigerate for up to 4 days.
To Reheat:
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Microwave individual portions in 1-minute intervals until hot.
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Reheat in a 350°F oven for 10–15 minutes, covered with foil to prevent drying out.
Can You Freeze It?
Yes! Let the dish cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Snapshot (Estimated Per Serving)
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Calories: 420
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Protein: 20g
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Carbohydrates: 28g
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Fat: 24g
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Fiber: 3g
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Sodium: 850mg
Note: Nutrition will vary depending on sausage brand and cheese type.
Frequently Asked Questions
Can I use another type of sausage?
Absolutely. This recipe is very flexible when it comes to the type of sausage you use. While the recipe calls for smoked beef or turkey sausage, you can easily swap in any fully cooked smoked sausage that fits your preferences or dietary needs. Chicken sausage is another excellent option that’s lower in fat but still full of flavor. Just make sure the sausage is pre-cooked—that’s key for both safety and time-saving. If you only have raw sausage links on hand (like uncooked chicken or turkey Italian sausage), be sure to fully cook them in a skillet before adding them to the potatoes for baking. This ensures that everything cooks evenly and no excess grease collects in the pan.
Is there a low-fat or healthier version of this recipe?
Yes, and it’s easy to make a lighter version without sacrificing too much flavor. Use a leaner smoked sausage, like turkey or chicken, which typically has less fat than traditional pork or beef varieties. Swap out full-fat cheeses with reduced-fat cheddar or mozzarella, or use just a single cheese instead of two types to cut down on calories. You can also reduce the olive oil to just 1 tablespoon, or lightly spray the ingredients with cooking spray before roasting to keep things lighter. Another tip is to serve it with a big green salad to help balance out the richness of the dish.
What’s the best kind of potato to use?
Baby red potatoes are our favorite for this recipe because they have a thin skin, hold their shape well during roasting, and offer a slightly creamy bite. However, they’re not the only option. Yukon Gold potatoes also work beautifully thanks to their buttery texture and golden color. If using russet potatoes, be sure to peel them and cut them into smaller chunks, as they tend to be starchier and more prone to falling apart. Just remember: whatever type you choose, try to cut the pieces evenly so they roast at the same rate.
Can I prepare this dish ahead of time?
Yes, this recipe is very meal-prep friendly. You can assemble the entire dish ahead of time, up to the point before baking, and store it covered in the refrigerator for up to 24 hours. When you’re ready to cook, simply take it out of the fridge, let it sit at room temperature for 10–15 minutes, then bake as directed. Add the cheese during the last few minutes of baking for that freshly melted finish. This is especially convenient if you’re planning to serve it for a gathering or busy weeknight dinner.
