Ingredients
Scale
- 4 large russet potatoes, peeled and sliced into thin rounds
- 1 lb smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup ranch seasoning mix
- 1/2 cup chopped green onions
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Slice the potatoes into thin, even rounds. Slice the smoked sausage into bite-sized pieces.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- Arrange half of the sliced potatoes evenly in the prepared baking dish. Season with salt and pepper. Top with half of the cooked smoked sausage and sprinkle with half of the shredded cheddar cheese. Repeat with remaining potatoes, sausage, and cheese.
- In a small bowl, combine sour cream with ranch seasoning mix. Spread this mixture over the layered potatoes and sausage to infuse ranch flavor throughout.
- Cover the casserole with foil and bake for 40 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden. Garnish with chopped green onions and fresh parsley before serving.
Notes
- Use thin, even potato slices for consistent cooking and texture.
- Feel free to add toppings like bacon bits or sliced jalapeños for extra flavor.
- For creamier casserole, mix in a splash of milk or heavy cream before baking.
- Add vegetables such as bell peppers or mushrooms for extra nutrition and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-Carb options available (see notes for substitutions)
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 80 mg