Ingredients
Scale
- 4 large russet potatoes, peeled and sliced
- 1 lb smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Heat olive oil in a skillet over medium heat. Cook sliced smoked sausage until browned and slightly crispy, about 5 minutes. Remove and set aside.
- Peel and thinly slice potatoes into rounds.
- In a large bowl, combine ranch dressing, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Add sliced potatoes and cooked sausage to the bowl and toss until evenly coated.
- Spread the mixture in the prepared baking dish. Top with shredded cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.
Notes
- Can use fresh potatoes instead of peeled ones; consider parboiling for even cooking.
- Substitute smoked sausage with vegetables or plant-based options for a vegetarian version.
- Enjoy leftovers stored in an airtight container for up to 3 days, reheated in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, sautéing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg