Ingredients:

  • lbs Russet or Yukon Gold Potatoes, peeled (optional)
  • oz Smoked Sausage (Kielbasa or Andouille), sliced into ¼-inch coins
  • small Yellow Onion, thinly sliced
  • Tbsp Unsalted Butter
  • cups Shredded Sharp or Medium Cheddar Cheese
  • cup Shredded Monterey Jack/Mozzarella Blend
  • Tbsp Dry Ranch Seasoning Mix
  • tsp Garlic Powder
  • ½ tsp Freshly Ground Black Pepper
  • cup Heavy Cream
  • cup Low Sodium Chicken Broth
  • ½ cup Whole Milk
  • Tbsp Fresh Chives, chopped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with butter.
  2. Slice potatoes thinly (about ⅛-inch thick). If time allows, soak slices in cold water for 15 minutes, then pat them completely dry.
  3. Briefly sauté the sliced sausage and onion in a pan until lightly browned. Drain any excess grease.
  4. In a large mixing bowl, whisk together the heavy cream, chicken broth, milk, ranch seasoning mix, garlic powder, and black pepper until fully combined.
  5. Arrange half of the sliced potatoes across the bottom of the prepared baking dish, overlapping slightly.
  6. Distribute all the sautéed sausage and onion evenly over the potatoes. Sprinkle with half of the mixed shredded cheese.
  7. Top with the remaining potatoes, ensuring they lay flat. Slowly pour the prepared Ranch Cream Mixture evenly over the entire dish. Gently press down on the potatoes to help them soak up the liquid.
  8. Cover the dish tightly with foil. Bake for 50–60 minutes, or until potatoes are tender when pierced with a fork.
  9. Remove the foil. Sprinkle the remaining cheese mixture over the top. Return to the oven, uncovered, for 10–15 minutes until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the bake rest on the counter for 10 minutes before slicing. Garnish heavily with fresh chives and serve hot.