Description
Cheesy Ranch Potatoes and Smoked Sausage is my family’s favorite, a one-pan wonder packed with creamy spuds, savory sausage, and a ranch kick. So easy, so good.
Ingredients
Scale
- Base Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 lb smoked sausage (like kielbasa), sliced into rounds
- 1 yellow onion, chopped
- 1 bell pepper (any color), chopped
- Creamy Ranch Goodness:
- 8 oz cream cheese, softened
- ½ cup milk (2% or whole recommended)
- 2 tbsp ranch seasoning mix
- Cheesy Delight:
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Seasoning Spark:
- Salt and black pepper to taste
Instructions
- Prep Your Veggies & Sausage: First things first, let’s get those potatoes, onion, and bell pepper chopped into bite-sized pieces. I try to make them roughly the same size so they cook evenly. While you’re at it, slice up your smoked sausage into nice rounds. This is where I always get a little messy, with potato skins flying, but it’s all part of the fun, right? Don’t stress about perfection; just get ’em chopped!
- Brown the Sausage: Heat a large, oven-safe skillet over medium-high heat. Toss in your sliced smoked sausage and let it get nice and browned, about 5-7 minutes. You want those crispy edges! This step is crucial for flavor, honestly. I once rushed this, and the sausage just didn’t have that savory depth. Don’t be like me; give it time to develop that beautiful crust.
- Sauté the Aromatics: Once the sausage is browned, take it out and set it aside, leaving a little of that delicious grease in the pan. Add your chopped onion and bell pepper to the skillet. Sauté them until they start to soften, about 5 minutes. The smell at this point is just incredible – a sweet, savory aroma that really sets the stage.
- Cook the Potatoes: Now, add your chopped potatoes to the skillet with the softened veggies. Give everything a good stir, then add about half a cup of water or chicken broth, cover the skillet, and let those potatoes steam and soften for about 10-15 minutes. This is where they get tender, but still hold their shape. Check them with a fork; they should be easily pierced but not mushy. I sometimes forget to stir, and the bottom sticks a little, oops!
- Make the Cheesy Ranch Sauce: While the potatoes are doing their thing, in a separate bowl, whisk together the softened cream cheese, milk, and ranch seasoning mix until it’s smooth and creamy. This sauce is going to transform everything. Make sure your cream cheese isn’t straight from the fridge; it’ll just clump up, and nobody wants that! I’ve had that happen, and it’s a pain to smooth out.
- Combine & Bake: Once the potatoes are tender, uncover the skillet. Stir in the browned sausage, the creamy ranch sauce, and about half of your shredded cheeses. Give it all a good mix until everything is coated and looking wonderfully gooey. Top with the remaining cheese, then pop the skillet into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is bubbly and golden. The kitchen will smell amazing, I promise!