Ranch Baked Potatoes with Sausage & Broccoli
A hearty and balanced dinner featuring roasted potatoes, broccoli, and sausage topped with melted Monterey Jack cheese.
Equipment
- 9x13 baking pan
- Skillet
Ingredients
For the Potatoes
- 3 lbs Yukon gold potatoes, chopped into 3/4" - 1" pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly ground black pepper adjust to taste
For the Broccoli
- 2 lbs broccoli trimmed and cut into small florets
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon freshly ground black pepper adjust to taste
For the Sausage & Cheese
- 1 lb breakfast sausage hot or regular variety
- 8 ounces Monterey Jack cheese diced into 1/2" chunks
Instructions
- Preheat the oven to 450°F. Place the potatoes in a deep, 9x13 pan. Drizzle with 2 tablespoons oil and toss to coat. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast for 20 minutes.
- While the potatoes roast, trim and cut the broccoli into small florets. Toss with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- After 20 minutes, add the broccoli to the pan with the potatoes and stir. Roast for another 12-15 minutes.
- While roasting, cook and crumble the sausage in a skillet over medium-high heat. Drain any grease.
- When the potatoes and broccoli are done, stir in the sausage. Add cheese cubes evenly over the dish.
- Reduce oven temperature to 350°F and bake until cheese melts, about 10-15 minutes. Let rest 10 minutes before serving.
Notes
Stir right before serving if desired. Adjust salt and pepper to taste.