Cheesy Ranch Potatoes and Sausage
Some meals come from those “what’s in the fridge?” kind of nights—and end up becoming forever favorites. That’s exactly how this Cheesy Ranch Potatoes and Sausage recipe was born. After a long day of work and errands, I needed something quick, hearty, and guaranteed to bring smiles to the table. I spotted a bag of baby potatoes, a link of smoked sausage, and some shredded cheddar and let’s just say, the magic happened from there.
This dish is everything you want in a cozy comfort meal: creamy, cheesy, savory, and packed with flavor. The potatoes are tender and buttery, the sausage brings a smoky punch, and the ranch-seasoned cheese sauce ties it all together in the most delicious way. Whether it’s a weeknight dinner, a game day side, or a potluck go-to, this skillet meal has become my trusty standby—and I bet it’ll become yours too.
Why You’ll Love This Recipe
- One-skillet simplicity: Fewer dishes, less mess—everything comes together in a single pan.
- Ultra creamy: Thanks to heavy cream and melty cheddar, this sauce is smooth, rich, and totally crave-worthy.
- Savory with a tangy twist: Ranch seasoning adds that irresistible tang that pairs perfectly with sausage and cheese.
- Family-friendly and crowd-pleasing: Kids love the cheesy potatoes, and adults appreciate the savory depth.
- Customizable: Easily make it vegetarian, gluten-free, or adjust spice levels to your liking.
- Make-ahead friendly: Great for prepping in advance and reheating when needed.
Ingredients You’ll Need
- 1 lb baby yellow potatoes, halved
- 12 oz smoked sausage, sliced
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese (sharp cheddar works best)
- ¾ cup heavy cream
- 1 packet ranch seasoning mix (about 1 oz)
- Salt & pepper, to taste
- Fresh chives or green onions, chopped (for garnish)
- Crushed red pepper flakes, optional (for a bit of heat)
Step-by-Step Instructions
1. Boil the Potatoes
Start by boiling the halved baby potatoes in a pot of salted water. You want them fork-tender but not mushy—about 10 to 12 minutes does the trick. Once done, drain and set them aside.
2. Brown the Sausage
While the potatoes are cooking, grab a large skillet and heat up 1 tablespoon of olive oil over medium-high heat. Toss in the sliced smoked sausage and let it sizzle away until both sides are beautifully browned—around 5 to 6 minutes. This step adds a deep, caramelized flavor to the dish.
3. Create the Cheesy Ranch Sauce
Reduce your heat to medium-low and pour in the ¾ cup heavy cream right into the skillet with the sausage. Stir in the ranch seasoning packet and then sprinkle in your cheddar cheese. Stir gently and let everything melt together into a silky, cheesy sauce. Don’t rush this step—let the cheese melt slowly for the smoothest texture.
4. Add the Potatoes
Once your sauce is thick and creamy, return the boiled potatoes to the skillet. Gently fold everything together so the potatoes are fully coated with the cheesy ranch goodness. You don’t want to break up the potatoes too much—just give it a few careful stirs.
5. Garnish and Serve
Finish it off with a sprinkle of fresh chives or green onions and red pepper flakes if you like a bit of heat. Serve it warm and watch it disappear!
Variations
- Vegetarian: Skip the sausage and toss in roasted mushrooms or sautéed zucchini instead.
- Low-carb: Substitute the potatoes with cauliflower florets (boiled until tender).
- Spicier twist: Use hot smoked sausage or add extra red pepper flakes or a dash of hot sauce.
- Gluten-free: Make sure your ranch seasoning mix is labeled gluten-free.
- Extra cheesy: Mix in a little mozzarella or pepper jack for more gooey pull.
- Protein boost: Add cooked shredded chicken or diced ham along with the sausage.
How to Serve
This dish is a meal on its own, but it also works beautifully as a side. Serve it:
- For dinner with a simple green salad and crusty bread
- At brunch alongside scrambled eggs and fruit
- At potlucks as a cheesy, satisfying crowd favorite
- For game day right out of the skillet—minimal fuss, maximum flavor
- With garnishes like extra shredded cheese, chopped herbs, or even a dollop of sour cream
Recipe Tips
- Don’t overcook the potatoes. You want them tender, not falling apart.
- Slice sausage evenly. Consistent thickness ensures even browning and texture.
- Use good cheese. Freshly shredded cheddar melts better than pre-bagged.
- Control the thickness. Add a splash of milk or broth if the sauce gets too thick.
- Reheat gently. Warm leftovers over low heat with a splash of cream or milk.
- Make it ahead. Prepare the full dish and store it in the fridge—just reheat before serving.
- Change the flavor profile. Try a garlic herb seasoning mix or Cajun instead of ranch for a twist.
Details
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: Serves 4–6
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes! Just cut them into bite-sized chunks so they cook evenly. Yukon gold or red potatoes work best for a creamy texture.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be quite as rich or thick. If using milk, try adding a teaspoon of flour or cornstarch to help thicken it up.
How long do leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or milk to revive the sauce.
Can I make this in the oven?
You can! After boiling the potatoes and browning the sausage, combine everything in a baking dish, sprinkle with extra cheese, and bake at 375°F for 15–20 minutes until bubbly.
What other cheeses can I use?
Try Monterey Jack, Colby, or a spicy Pepper Jack for a little extra flavor. Avoid soft cheeses that don’t melt well like feta or goat cheese.
Conclusion
If you’re on the hunt for a cozy, creamy, flavor-packed skillet meal, this Cheesy Ranch Potatoes and Sausage recipe is your new go-to. It’s the kind of dish that feels like a warm hug simple enough for a weeknight but satisfying enough for any occasion. Whether you’re feeding a hungry family or just want leftovers to look forward to, this one’s a winner.
