Ingredients:

  • 5 lbs Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
  • 14 oz fully cooked smoked sausage (Kielbasa or Andouille), sliced into half-moons
  • 1 medium onion, finely diced
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup milk (or Half-and-Half)
  • 2 tablespoons dry Ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded Cheddar cheese
  • 1 tablespoon olive oil or butter
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch oven-safe casserole dish.
  2. Place diced potatoes in a pot, cover with cold, salted water. Bring to a boil, then simmer for 6–8 minutes until just fork-tender but still firm. Drain thoroughly.
  3. Heat oil or butter in a large skillet over medium-high heat. Sauté the sliced smoked sausage until lightly browned (about 5 minutes). Add diced onion and cook until softened (another 3 minutes).
  4. In a large mixing bowl, whisk together the softened cream cheese, sour cream, milk, Ranch seasoning mix, garlic powder, and pepper until the sauce is completely smooth.
  5. Gently fold the drained, par-cooked potatoes and the sausage/onion mixture into the Ranch sauce until everything is evenly coated.
  6. Transfer the entire mixture into the prepared casserole dish, spreading evenly.
  7. Sprinkle the shredded Cheddar cheese evenly over the top of the potato mixture.
  8. Bake uncovered for 25–30 minutes, or until the top is bubbly, golden brown, and the potatoes are completely tender when pierced.
  9. Let the bake rest for 5–10 minutes before garnishing generously with fresh chives and serving hot.