Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet), peeled and sliced
- 1 lb smoked sausage, sliced
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with cooking spray or butter.
- In a large pot, boil the sliced potatoes until tender, about 10 minutes. Drain and set aside.
- Sauté the smoked sausage slices in a skillet over medium heat until browned, about 5 minutes.
- In a bowl, combine ranch dressing, garlic powder, onion powder, smoked paprika, salt, and pepper; stir well.
- Layer the cooked potatoes and sausage in the prepared baking dish. Pour the ranch sauce evenly over the layers. Sprinkle shredded cheddar cheese and Parmesan cheese on top.
- Bake uncovered for 20-25 minutes until cheese melts and bubbles. Broil for 2-3 minutes for a crispy topping if desired.
Notes
- Ensure potatoes are sliced evenly for uniform cooking.
- You can substitute Yukon Gold with Russet or red potatoes.
- For a vegetarian version, replace sausage with roasted vegetables or plant-based sausage.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven. Can be frozen for up to 2 months, just cover tightly before freezing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (check labels)
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg