Ingredients
Scale
- 4 large russet potatoes, sliced into thin rounds
- 1 pound smoked sausage, sliced into rounds
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the potatoes evenly into thin rounds. Slice the smoked sausage into bite-sized pieces. Gather all ingredients.
- In a large bowl, toss potatoes and sausage with olive oil, garlic powder, salt, pepper, and ranch seasoning until coated. Spread half of the potatoes in a greased baking dish. Top with half of the sausage slices.
- Sprinkle half the shredded cheddar cheese over the layered potatoes and sausage. Drop spoonfuls of sour cream evenly over the top. Repeat layers with remaining ingredients.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes or until cheese is golden. Garnish with parsley before serving.
Notes
- Use fresh potatoes sliced thinly for the best results.
- Swap smoked sausage with spicy kielbasa or chorizo for different flavors.
- Assemble dish ahead of time and refrigerate. Increase baking time if refrigerated.
- Suitable for gluten-free diet if using gluten-free sausage and ranch seasoning.
- This dish can be customized with vegetables or alternative proteins.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (with gluten-free sausage and seasoning)
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg