Description
Cheesy Ranch Potatoes and Smoked Sausage is a comforting casserole featuring tender russet potatoes and smoky sausage baked in a rich, creamy cheese sauce. This hearty dish combines Velveeta and sharp cheddar cheeses to deliver a luscious, golden crust baked to bubbly perfection, making it a perfect family-friendly meal or potluck favorite.
Ingredients
Scale
Potatoes and Sausage
- 4 cups (about 720 g) diced, peeled russet potatoes
- 1 teaspoon (5 ml) olive oil
- 1 (14-ounce, 397 g) package smoked sausage, sliced
Cheese Sauce
- 4 tablespoons (56 g) butter
- 1/4 cup (32 g) all-purpose flour
- 2 cups (480 ml) half-and-half or milk
- 8 ounces (227 g) Velveeta cheese, cubed
- 1 cup (113 g) shredded sharp cheddar cheese, divided
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure the cheese melts evenly and the top crisps nicely.
- Prepare Potatoes: Lightly grease a 9-inch square baking dish. Place the peeled and diced russet potatoes in a pot of salted water. Bring to a boil and cook until just tender but still slightly firm. Drain well and transfer the potatoes to the greased baking dish. Allow the potatoes to cool slightly to help them separate more easily in the dish.
- Cook Sausage: Heat a large nonstick skillet over medium-high heat. Add olive oil and the sliced smoked sausage. Stir occasionally to promote even browning until the sausage is nicely browned, about 5–7 minutes. Remove the sausage from the skillet and add it to the baking dish with the potatoes.
- Make Roux: Wipe the skillet clean and melt the butter over medium heat. When bubbly, whisk in the flour. Cook for 1 minute while stirring continuously to avoid lumps and prevent burning.
- Add Dairy and Thicken Sauce: Slowly whisk in half-and-half or milk. Bring the mixture to a simmer while whisking steadily to maintain a smooth texture. Add garlic powder and continue whisking as the sauce thickens.
- Melt Cheeses into Sauce: Reduce heat to low. Add cubed Velveeta cheese, stirring until melted and smooth. Stir in half of the shredded sharp cheddar cheese (1/2 cup) until melted. Taste and season with salt and pepper as needed. If the sauce is too thick or grainy, gradually stir in up to 1/4 cup additional half-and-half until smooth.
- Assemble Dish: Pour the cheese sauce evenly over the potatoes and smoked sausage in the baking dish. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top to create a cheesy, golden crust when baked.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the cheese is bubbly and golden around the edges. If potatoes are undercooked, cover with foil and bake for an additional 10 minutes to steam thoroughly.
Notes
- Boil potatoes until just tender to avoid them becoming mushy after baking.
- Use half-and-half for a richer sauce or milk for a lighter version.
- Velveeta cheese ensures a smooth, creamy texture in the sauce.
- Adjust seasoning with salt and pepper to taste, especially depending on the saltiness of the smoked sausage.
- If you prefer spicier flavors, add a pinch of cayenne or smoked paprika to the cheese sauce.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
