Description
Hearty Cheesy Ranch Potatoes and Smoked Sausage – a creamy, flavorful skillet meal perfect for busy weeknights. Pure comfort, easy cleanup.
Ingredients
Scale
- Hearty Base:
- 2 lbs Yukon Gold potatoes, cubed
- 1 lb smoked sausage (kielbasa or Andouille), sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Creamy Goodness:
- 2 tbsp butter
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- Flavor Boosters:
- 1 (1 oz) packet ranch seasoning mix
- 2 cups sharp cheddar cheese, freshly grated
- Finishing Touches:
- Fresh parsley, chopped, for garnish
Instructions
- Prep Those Potatoes & Sausage:: First things first, get those potatoes ready for this dish. Wash ’em up and cut them into about half-inch cubes. You want them somewhat uniform so they cook evenly – this is where I always rush and end up with some crunchy bits and some mushy ones, oops! Slice your smoked sausage into similar-sized rounds or half-moons, whatever floats your boat. Chop that onion and mince the garlic too. Having everything prepped makes the cooking process so much smoother, trust me on that one.
- Sauté the Sausage & Aromatics:: Grab a large, oven-safe skillet – a cast iron is my absolute favorite for this recipe. Melt a tablespoon of butter over medium-high heat. Toss in your sliced sausage and let it get nice and browned, about 5-7 minutes. You want those crispy edges! Once it’s looking good, scoop it out and set it aside, leaving any rendered fat in the pan. Now, add the onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until you can smell that amazing aroma – don’t let it burn!
- Brown the Potatoes:: Add another tablespoon of butter to the skillet, then toss in your cubed potatoes. Spread them out in a single layer as best you can. Let them cook, stirring occasionally, for about 8-10 minutes until they start to get tender and develop some lovely golden-brown spots. This step is key for texture, so don’t rush it! I sometimes get impatient and try to flip them too soon, and they don’t get that beautiful crust. Just let ’em be for a bit!
- Whip Up the Creamy Ranch Sauce:: Once the potatoes are looking good, pour in the chicken broth and heavy cream. Sprinkle in that ranch seasoning packet. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pan – that’s all flavor, hon! Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away for about 5 minutes, or until the sauce starts to thicken slightly. It should smell absolutely divine at this point, like a creamy, herby dream. This is where the magic really starts for our skillet meal.
- Combine & Get Cheesy:: Now, return the browned smoked sausage to the skillet with the potatoes and sauce. Stir everything together gently. Next, sprinkle about half of your freshly grated cheddar cheese over the top. Stir it in until it’s melted and gooey. This is where my kitchen usually gets a little messy with cheese strings everywhere, but it’s all part of the fun, right? Make sure everything is well coated in that creamy, cheesy ranch goodness. Taste it! Does it need a little salt or pepper? Adjust to your liking.
- Bake Until Bubbly & Golden:: Once the cheese is melted, sprinkle the remaining cheddar cheese over the top of the dish. Pop the skillet into a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese on top is bubbly, melted, and has some golden-brown edges. If you’re feeling extra, you can even hit it with the broiler for a minute or two at the very end for a super crispy top, but watch it like a hawk! Garnish with fresh parsley and serve hot. Pure comfort, pure yum!