Ingredients
Scale
- 4 large russet potatoes, sliced into thin rounds
- 1 pound smoked sausage, sliced into rounds
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or olive oil.
- In a large bowl, combine ranch dressing, garlic powder, onion powder, salt, and pepper. Toss the sliced potatoes and sausage slices in this mixture until well coated.
- Arrange the coated potatoes and sausage evenly in the prepared baking dish. Drizzle with olive oil for extra flavor and crispiness.
- Sprinkle shredded cheddar cheese evenly over the top. Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in microwave or oven at 350°F (175°C) for 10-15 minutes until warmed through.
- Add sliced bell peppers or onions for extra flavor and color.
- Use different cheese varieties like Monterey Jack or pepper jack for variation.
- Replace ranch with sour cream or Greek yogurt for tanginess.
- For a spicy kick, add cayenne pepper or hot sauce to the seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 970mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg