Ingredients:

  • 900g (2 lbs) Russet potatoes, peeled and cubed
  • 2 tbsp olive oil (30 ml)
  • 1 tsp salt (5 ml)
  • ½ tsp black pepper (2.5 ml)
  • 450g (1 lb) Smoked sausage (kielbasa, andouille, or your favourite), sliced
  • 1 medium onion, chopped
  • 1 bell pepper (any colour), chopped
  • 240ml (1 cup) sour cream
  • 120ml (½ cup) milk
  • 60g (½ cup) Ranch dressing mix (dry)
  • 225g (2 cups) shredded cheddar cheese, divided

Instructions:

  1. Toss cubed potatoes with olive oil, salt, and pepper.
  2. Sauté sliced sausage, chopped onion, and bell pepper in a large skillet until the sausage is lightly browned and the vegetables are softened.
  3. In a bowl, whisk together sour cream, milk, and ranch dressing mix until smooth.
  4. Arrange potatoes in the baking dish. Top with the sausage and vegetable mixture.
  5. Pour the ranch sauce evenly over the potatoes and sausage.
  6. Sprinkle 1 ½ cups (170g) of cheddar cheese over the top.
  7. Bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
  8. Sprinkle the remaining ½ cup (55g) of cheese over the top and bake for another 5 minutes, or until the cheese is melted.
  9. Let the dish rest for a few minutes before serving.