Description
This comforting Cheesy Ranch Potatoes and Smoked Sausage casserole combines tender russet potatoes with flavorful browned smoked sausage, all smothered in a creamy Velveeta and sharp cheddar cheese sauce infused with garlic powder. Baked to bubbly, golden perfection, this hearty dish is perfect for family dinners or casual gatherings.
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 the Oven: Preheat your oven to 350°F (175°C). This moderate temperature ensures the cheese melts evenly and the top gets a nice golden, crispy crust.
- Prepare Potatoes: Lightly grease a 9-inch square baking dish. Place the peeled, diced russet potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are just tender but still firm to the touch. Drain the potatoes well and transfer them to the prepared baking dish, allowing them to cool slightly to prevent them from sticking together.
- Brown the Sausage: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil followed by the sliced smoked sausage. Stir occasionally to evenly brown the sausage, cooking for about 5 to 7 minutes. Remove the browned sausage from the skillet and add it to the baking dish with the potatoes.
- Make the Roux: Wipe out the skillet and melt 4 tablespoons butter over medium heat. When the butter is bubbly, whisk in 1/4 cup all-purpose flour. Cook this mixture for 1 minute, stirring continuously to avoid lumps and prevent burning.
- Add Milk and Thicken Sauce: Slowly whisk in 2 cups half-and-half or milk, bringing the mixture to a simmer while whisking steadily to keep it smooth. Add 1/4 teaspoon garlic powder and continue whisking as the sauce thickens.
- Melt Cheeses: Reduce heat to low. Add the cubed Velveeta cheese and stir until it melts smoothly. Then, add half (1/2 cup) of the shredded sharp cheddar cheese and stir until fully melted. Taste the sauce and season with salt and pepper as needed. If the sauce is too thick or grainy, gradually whisk in an additional 1/4 cup half-and-half until smooth.
- Assemble the Dish: Pour the cheese sauce evenly over the potatoes and sausage in the baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese on top to create a cheesy golden crust.
- Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly and golden along the edges. If the potatoes are undercooked afterward, cover the dish with foil and bake an additional 10 minutes to steam the potatoes through.
Notes
- Use russet potatoes for their starchy texture, which holds up well in casseroles.
- Velveeta cheese ensures a creamy, melt-in-your-mouth texture for the sauce.
- If you prefer, substitute milk for half-and-half for a lighter sauce, but it may be less creamy.
- For extra flavor, add chopped fresh herbs like parsley or chives before baking.
- Make sure to not overcook potatoes when boiling—just tender is best to avoid a mushy final dish.
- This recipe can be prepared ahead of time and baked just before serving.
