Ingredients:

  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed
  • 1 tbsp (15ml) olive oil
  • 1 lb (450g) smoked sausage, sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried dill
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) chicken broth
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (57g) shredded Monterey Jack cheese
  • 2 tbsp chopped fresh chives or green onions, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare the potatoes by peeling and cutting them into half-inch pieces.
  2. Heat olive oil in the skillet over medium heat. Add the smoked sausage and cook until lightly browned. Add the diced onion and cook until softened. Stir in minced garlic and cook until fragrant.
  3. Add dried dill, smoked paprika, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet.
  4. Add the cubed potatoes to the skillet. Stir to ensure they are coated in the sauce.
  5. Reduce heat to low. Add the softened cream cheese and sour cream to the skillet. Stir until completely melted and smooth, creating a creamy sauce.
  6. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the potato mixture.
  7. Transfer the skillet to the preheated oven and bake until the potatoes are tender and the cheese is melted and bubbly. Check for doneness using a fork to pierce a potato.
  8. Remove the skillet from the oven (carefully!). Garnish with fresh chives or green onions. Serve hot and enjoy your Cheesy Ranch Potatoes and Smoked Sausage!