Cheesy Ranch Potatoes and Sausage Bake Recipe
This Ultimate Cheesy Ranch Potatoes & Smoked Sausage recipe combines tender roasted baby potatoes and flavorful smoked sausage, all baked with ranch seasoning and melted cheese for a comforting and delicious one-pan meal. Perfect for an easy dinner or hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Sausage
- 1 lb smoked sausage (choose turkey or beef if you avoid pork)
Potatoes
- 4 cups small baby potatoes, halved or quartered depending on size
Seasoning & Oil
- 2 Tbsp olive oil
- 1 packet ranch seasoning mix
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp freshly ground black pepper
Cheese & Garnish
- 1½ cups shredded cheddar cheese (or cheese blend you prefer)
- Sour cream, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat Oven: Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone mat for easy cleanup and even roasting.
- Prepare Potatoes: Rinse and dry the baby potatoes. Cut them in halves or quarters so that all pieces are roughly the same size to ensure they roast evenly.
- Slice Sausage: Cut the smoked sausage into about ¼-inch slices and set aside.
- Season Potatoes: In a large mixing bowl, combine olive oil with half of the ranch seasoning packet, garlic powder, onion powder, and freshly ground black pepper. Add the potatoes and toss thoroughly until each piece is lightly coated with the mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Scatter the sausage slices evenly among the potatoes, making sure everything is in one layer to allow proper roasting rather than steaming.
- Roast: Place the sheet pan in the oven and roast for 35–40 minutes. Flip the potatoes and sausage once halfway through roasting to ensure even browning. The potatoes should be golden and tender, and the sausage nicely browned.
- Add Cheese: Remove the pan from the oven and evenly sprinkle the shredded cheddar cheese over the hot potatoes and sausage. Return the pan to the oven for another 4–6 minutes until the cheese has melted and is bubbly.
- Finish and Serve: Take the pan out, sprinkle chopped fresh parsley over the top for a fresh touch, and serve immediately straight from the sheet pan. Offer sour cream on the side if you want a cool, creamy contrast to the cheesy, savory dish.
Notes
- You can substitute the smoked sausage with turkey or beef varieties for dietary preferences.
- Use a cheese blend if you prefer a different flavor profile, such as Monterrey Jack or mozzarella.
- Make sure to cut potatoes evenly to ensure consistent cooking.
- Adjust seasoning quantities to taste, adding more garlic powder or black pepper if desired.
- Sour cream is optional but adds a nice creamy balance to the dish.
- To make this dish gluten-free, verify that your ranch seasoning mix is gluten-free.
- Leftovers can be refrigerated and reheated in an oven or air fryer for best texture retention.
