Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced into 1-inch pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh chives, chopped (for garnish)
  • 1 pound (450g) smoked sausage (such as kielbasa or andouille), sliced into 1/4-inch rounds
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1 packet (1 ounce/28g) dry ranch dressing mix
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup (57g) shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Dice the potatoes and set aside.
  2. Heat olive oil in the skillet over medium heat. Add sausage and onions, and cook until sausage is lightly browned and onions are softened. Add garlic and cook until fragrant.
  3. Melt butter in the skillet. Whisk in flour and cook for 1-2 minutes to create a roux. This thickens the sauce.
  4. Gradually whisk in milk until smooth. Stir in ranch dressing mix and bring to a simmer. Cook until the sauce has thickened slightly.
  5. Add diced potatoes to the sauce and stir to coat evenly. Season with salt and pepper. Top with cheddar and Monterey Jack cheeses.
  6. Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until potatoes are tender and the cheese is melted and bubbly.
  7. Remove from oven and let rest for a few minutes before garnishing with fresh chives. Serve hot.