Ingredients
Scale
- 2 lbs small red potatoes, quartered
- 1 lb smoked chicken sausage, sliced into 1/2-inch thick rounds
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 2 tablespoons butter
- 1 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and quarter the potatoes. Toss potatoes with 1 tablespoon of butter and garlic powder in a large bowl. Spread in a single layer in a large baking dish.
- Step 2: Arrange the sliced smoked chicken sausage evenly over the potatoes in the baking dish.
- Step 3: Bake for 20 minutes. Then, remove the baking dish from the oven and pour the ranch dressing evenly over the potatoes and sausage.
- Step 4: Sprinkle the cheddar and Monterey Jack cheese over the top.
- Step 5: Return the baking dish to the oven and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Step 6: Remove from oven and garnish with chopped green onions. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, pop it back in the oven at 350°F for 10-15 minutes, or until heated through and the cheese is melted again.
- Serve this hearty dish as a complete meal, alongside a simple green salad for a balanced and satisfying dinner.
- To prevent soggy potatoes, ensure the potatoes are completely dry before tossing with butter and garlic powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American