Cheesy Ranch Potatoes and Smoked Sausage

Cheesy Ranch Potatoes and Smoked Sausage is a warm, hearty dish that fills the kitchen with cheesy, savory smells. This one-pan meal is perfect when you want something simple, filling, and full of homey comfort. If you like easy weeknight dinners with big flavor, check this version for extra tips and photos: cheesy ranch potatoes and smoked sausage recipe.

Why Make This Recipe

• Quick & easy: ready in about 45 minutes from start to finish.
• Family favorite: kids and grown-ups love the melty cheese and smoky sausage.
• Budget-friendly: simple pantry staples and affordable sausage and potatoes.
• One-pan cleanup: fewer dishes and more time to relax.

This recipe stands out because the ranch seasoning gives a tangy, homey flavor while the melted cheese wraps everything in a warm, creamy hug. It brings comfort and a little nostalgia, like a cozy weeknight supper that turns into leftovers you actually look forward to.

Ingredients

For the base:

• 2 pounds baby potatoes or small red potatoes, halved (about 6 cups)
• 1 pound smoked sausage (kielbasa or smoked links), sliced into 1/2-inch rounds
• 2 tablespoons olive oil

For the seasoning and mix:

• 1 (1-ounce) packet ranch seasoning mix (or 2 tablespoons homemade ranch blend)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste (start light; sausage is salty)

For the cheesy topping:

• 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
• 2 tablespoons chopped fresh parsley or sliced green onions, for garnish

Notes:

• Use thawed smoked sausage if frozen.
• Shredded cheese melts faster than block slices; buy pre-shredded or shred fresh.

How to Make Cheesy Ranch Potatoes and Smoked Sausage

1. Preheat your oven to 400°F (200°C). Grease a large rimmed baking sheet or line it with foil for easier cleanup. (Why: hot oven makes the potatoes crisp and the cheese bubbly.)
2. Toss the halved potatoes in a large bowl with olive oil, ranch seasoning, garlic powder, onion powder, and a pinch of salt and pepper until well coated. (Why: even coating helps every potato bite taste seasoned.)
3. Spread the potatoes cut-side down on one half of the baking sheet in a single layer. Place the sliced smoked sausage on the other half, leaving space so everything roasts instead of steams. (Mini-tip: leave space for air to circulate for better browning.)
4. Roast for 25–30 minutes, stirring the potatoes once halfway, until potatoes are fork-tender and edges turn golden brown. The sausage will warm and brown around the edges. (Why: roasting separately keeps potato texture crisp.)
5. Remove the baking sheet from the oven. Sprinkle the shredded cheese evenly over both the potatoes and sausage. Return to the oven for 5–7 minutes, or until the cheese is fully melted and bubbly.
6. Let the pan rest for 2–3 minutes, then sprinkle with chopped parsley or green onions and serve hot. (Mini-tip: the short rest helps the cheese set so servings are neater.)

How to Serve Cheesy Ranch Potatoes and Smoked Sausage

• Serve straight from the pan on a big platter for family-style comfort, garnished with extra green onions.
• Add a crisp green salad or steamed broccoli to brighten the plate and balance the richness.
• Spoon a dollop of sour cream or a drizzle of hot sauce on the side for dipping and extra tang.

How to Store Cheesy Ranch Potatoes and Smoked Sausage

• Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
• Freezer: Place cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in a 350°F oven for 10–15 minutes until heated through, or microwave a single portion for 1–2 minutes, stirring halfway for even heat.

Tips to Make Cheesy Ranch Potatoes and Smoked Sausage

• Cut potatoes evenly so they cook at the same rate.
• Use a high-heat oil like olive oil to get crisp edges.
• Don’t overload the pan—crowded potatoes steam instead of brown.
• Taste before adding extra salt; smoked sausage can be salty.

Try the sausage style from this other recipe for a sweeter-savory change: sausage and sweet potatoes pairing.

Variation

• Vegetarian swap: replace smoked sausage with smoked tempeh or plant-based sausage and use low-sodium seasoning.
• Extra veg: add sliced bell peppers and red onion to the pan for color and a sweeter roast flavor.

FAQs

Can I use russet potatoes instead of baby potatoes?

Yes. Cut russets into 1-inch cubes so they cook evenly. They’ll be a bit fluffier inside compared to waxy baby potatoes.

Can I make this ahead of time for a party?

You can roast the potatoes and sausage ahead, cool, then reheat with the cheese just before serving so everything stays melty and fresh.

How do I make this less salty?

Choose a low-sodium sausage or rinse sliced sausage briefly, and reduce added salt in the seasoning mix. Taste before adding salt.

Can I bake this in a casserole dish instead of a sheet pan?

Yes, but the potatoes may not get as crispy. Increase oven time slightly and stir once during baking.

Conclusion

This Cheesy Ranch Potatoes and Smoked Sausage recipe brings warm, cheesy comfort to the table with simple steps and big flavor. The smell of roasted potatoes and smoky sausage makes the house feel cozy, and the melty cheese makes every bite feel like a hug. If you want another take on this combo, see Cheesy Potatoes with Smoked Sausage – Spicy Southern Kitchen for more ideas and photos. I’d love to hear how yours turned out—leave a comment, a star rating, and share this on Pinterest or Facebook. What twist did you try? Let us know below!

Cheesy Ranch Potatoes and Smoked Sausage

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

A warm, hearty one-pan meal featuring cheesy ranch potatoes and smoked sausage, perfect for easy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 pounds baby potatoes or small red potatoes, halved (about 6 cups)
• 1 pound smoked sausage (kielbasa or smoked links), sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 (1-ounce) packet ranch seasoning mix (or 2 tablespoons homemade ranch blend)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
• 2 tablespoons chopped fresh parsley or sliced green onions, for garnish

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a large rimmed baking sheet or line it with foil for easier cleanup.
2. Toss the halved potatoes in a large bowl with olive oil, ranch seasoning, garlic powder, onion powder, and a pinch of salt and pepper until well coated.
3. Spread the potatoes cut-side down on one half of the baking sheet in a single layer. Place the sliced smoked sausage on the other half.
4. Roast for 25–30 minutes, stirring the potatoes once halfway, until fork-tender and golden brown.
5. Remove from oven and sprinkle the shredded cheese evenly over both potatoes and sausage. Return to the oven for 5–7 minutes, or until cheese is melted and bubbly.
6. Let rest for 2–3 minutes, then sprinkle with chopped parsley or green onions and serve hot.

Notes

Thawed smoked sausage is best; shredded cheese melts faster than block slices.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 2g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 50mg