Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"I created this recipe during a busy weeknight when I needed something satisfying but simple. My kids were asking for 'cheesy potatoes' while my husband wanted something more substantial. This one-pan wonder was born from that request, combining everyone's favorites into one delicious dish. It's become our go-to comfort meal that never fails to please."

Chef Mitchell has been perfecting comfort food recipes for over a decade, specializing in family-friendly meals that don't compromise on flavor. His expertise in one-pan cooking techniques helps busy home cooks create restaurant-quality dishes with minimal fuss.

View All Mitchell's Recipes →
Golden brown cheesy ranch potatoes with sliced smoked sausage in a cast iron skillet, topped with melted cheddar and mozzarella cheese, garnished with fresh green onions and parsley

Why This Recipe Works

The secret to perfect cheesy ranch potatoes lies in the cooking technique. By partially roasting the potatoes first, we achieve that coveted crispy exterior while ensuring they cook evenly throughout. The ranch dressing mix combined with sour cream and milk creates a rich, tangy sauce that coats every ingredient beautifully.

Using smoked sausage adds incredible depth of flavor without requiring additional seasonings. The smokiness pairs perfectly with the creamy ranch sauce, while the combination of sharp cheddar and mozzarella provides both flavor complexity and that irresistible cheese pull everyone loves.

💡 Professional Tip

Pat the potatoes completely dry after washing and dicing - this is crucial for achieving crispy edges. Any excess moisture will cause the potatoes to steam rather than roast.

Frequently Asked Questions

You can prep the ingredients up to 24 hours ahead. Store diced potatoes in cold water in the fridge, and keep other ingredients separate. For best results, assemble and bake fresh, but leftovers reheat well in the oven at 350°F for 15-20 minutes.

Absolutely! Try kielbasa, chorizo, or even cooked bacon pieces. For a lighter option, use turkey sausage or chicken andouille. Each will bring its own flavor profile while maintaining the hearty nature of the dish.

Pre-roasting ensures the potatoes get crispy edges and cook evenly. If you add raw potatoes directly to the creamy sauce, they'll steam and become mushy rather than achieving that perfect tender-yet-crispy texture.

Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture. Russets work too but may break down more. Avoid waxy potatoes like red potatoes as they won't absorb the flavors as well.

The dish is ready when the cheese is golden and bubbly, and a fork easily pierces the largest potato pieces. The edges should be lightly browned, and the sauce should be thickened and coating everything evenly.

This hearty dish pairs well with a simple green salad, steamed broccoli, or roasted vegetables. For a complete meal, serve with crusty bread or dinner rolls to soak up the creamy ranch sauce.

Yes! Omit the sausage and add extra vegetables like bell peppers, mushrooms, or zucchini. You might want to add some smoked paprika or liquid smoke to maintain that smoky flavor profile.

Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes, or microwave individual portions. The sauce may separate slightly but will come together when heated and stirred.

Recipe Troubleshooting Guide

✅

Mushy Potatoes

Problem: Potatoes turned out soft and mushy instead of crispy

Solution: Make sure to pat potatoes completely dry and don't skip the initial roasting step. Also, avoid overcrowding the pan which causes steaming.

✅

Watery Sauce

Problem: The ranch sauce is too thin and watery

Solution: Use full-fat sour cream and reduce the milk slightly. If sauce is already made, mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir in.

✅

Burnt Cheese

Problem: Cheese on top is browning too quickly

Prevention: Cover with foil and reduce oven temperature to 400°F. The cheese should melt and bubble without burning.

✅

Uneven Cooking

Problem: Some potatoes are done while others are still hard

Recovery: Cut all potatoes to uniform 1-inch pieces and arrange in a single layer during initial roasting. Stir halfway through cooking.

✅

Dry Texture

Problem: The finished dish seems dry

Prevention: Add an extra 1/4 cup milk to the ranch mixture, or drizzle with a bit of chicken broth before the final bake.

✅

Flavor Balance

Too Sweet: Add a pinch of garlic powder and extra black pepper to balance sweetness

Too Salty: Add more diced potatoes or a splash of milk to dilute saltiness

Bland: Increase ranch packet by half, add more garlic, or finish with a squeeze of lemon juice

Ingredients laid out including diced Yukon potatoes, sliced smoked sausage, shredded cheeses, ranch packet, sour cream, and fresh herbs on a marble countertop

Choosing the Right Ingredients

The foundation of this dish starts with selecting the right potatoes. Yukon Gold potatoes are my top choice because they strike the perfect balance between waxy and starchy, holding their shape while developing a creamy interior. Their thin skin doesn't need peeling, saving time while adding rustic texture and extra nutrients.

For the sausage, look for high-quality smoked varieties with natural casings that will develop a nice caramelized exterior when cooked. The smokiness should be noticeable but not overwhelming, as it needs to complement rather than compete with the ranch flavors. Fresh, high-quality cheeses make a significant difference - avoid pre-shredded when possible as freshly grated melts more smoothly.

Essential Ingredient Notes

  • Yukon Gold Potatoes: Choose firm potatoes without green spots or sprouting eyes. Similar-sized potatoes ensure even cooking.
  • Smoked Sausage: Look for sausage with natural casings and minimal fillers. Hillshire Farm or Eckrich are reliable brands.
  • Sharp Cheddar: Freshly grated sharp cheddar provides the best flavor and melting quality. Aged varieties add more complexity.
Step-by-step cooking process showing golden potatoes being tossed with ranch sauce and sausage in a large cast iron skillet before cheese is added

Mastering the Technique

The key to restaurant-quality results lies in the layered cooking approach. Starting with properly roasted potatoes creates the textural foundation - crispy edges with fluffy centers. The partial roasting also concentrates the potato flavor, preventing the final dish from tasting bland or watery when mixed with the creamy sauce.

Temperature control is crucial throughout the process. The initial high heat creates the crispy potato exterior, while the final moderate baking temperature allows the flavors to meld without overcooking the cheese. Don't rush the resting period after baking - this allows the sauce to thicken slightly and makes serving much easier.

The Perfect Cheese Melt

Combine two cheese types for optimal results - sharp cheddar for flavor and mozzarella for that coveted stretchy texture. Add cheese only in the final minutes to prevent burning while ensuring complete melting.

Cheesy Ranch Potatoes with Smoked Sausage - One Pan Dinner

Prep 15 min
Cook 30 min
Serves 6 servings
Level Easy

📋 Ingredients

Proteins & Dairy

  • 1 packet (1 oz) ranch dressing mix
    Hidden Valley brand works best for consistent flavor
  • 1 cup sour cream
    Use full-fat for richest texture and flavor
  • 1/2 cup whole milk
    Whole milk creates the perfect sauce consistency

Vegetables & Seasonings

  • 2 pounds Yukon Gold potatoes, diced
    Cut into uniform 1-inch cubes for even cooking
  • 14 oz smoked sausage, sliced
    Slice into 1/4-inch rounds for best browning
  • 2 cups sharp cheddar cheese, shredded
    Freshly grated melts more smoothly than pre-shredded
  • 1/2 cup mozzarella cheese, shredded
    Adds stretchy, gooey texture to complement the cheddar

Instructions

  1. Step 1: Prep the potatoes

    Preheat oven to 425°F. Wash and dice potatoes into 1-inch cubes. Pat dry with paper towels to remove excess moisture.

  2. Step 2: Season and oil

    In a large bowl, toss diced potatoes with 2 tablespoons olive oil, salt, pepper, and paprika until evenly coated.

  3. Step 3: Initial bake

    Spread potatoes in a single layer on a large baking sheet. Bake for 20 minutes until edges start to crisp.

  4. Step 4: Cook sausage and onions

    Meanwhile, heat remaining 1 tablespoon oil in a large oven-safe skillet over medium heat. Add sliced sausage and cook 3-4 minutes until browned. Add diced onion and garlic, cook 2-3 minutes until fragrant.

  5. Step 5: Make ranch sauce

    In a medium bowl, whisk together ranch packet, sour cream, and milk until smooth and well combined.

  6. Step 6: Combine ingredients

    Add the partially cooked potatoes to the skillet with sausage. Pour ranch mixture over everything and gently toss to coat.

  7. Step 7: Add cheese and bake

    Sprinkle cheddar and mozzarella cheese evenly over the top. Bake for 10-12 minutes until cheese is melted and bubbly, and potatoes are fork-tender.

  8. Step 8: Garnish and serve

    Remove from oven and let cool 5 minutes. Garnish with chopped green onions and fresh parsley before serving hot.

Recipe Notes & Tips

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes, covering with foil if the top browns too quickly. Individual portions can be microwaved for 1-2 minutes.

Serving Suggestions

This hearty dish pairs beautifully with a crisp green salad, steamed vegetables, or crusty bread. For a complete comfort meal, serve alongside coleslaw or roasted Brussels sprouts to balance the richness.

Variations

Try different sausage varieties like chorizo or andouille for varied flavor profiles. Add vegetables like bell peppers or mushrooms with the onions. For a lighter version, use Greek yogurt in place of half the sour cream.