This oven-baked, creamy, and cheesy Cheese Potato And Smoked Sausage Casserole is pure comfort food, combining tender potatoes, savory smoked sausage, and melty cheese in one easy, family-friendly dish you’ll crave again and again.
Why You’ll Love This Recipe
– Creamy, cheesy bliss in every bite
– Ready in under 1 hour—perfect for busy weeknights
– One-pan oven-baked casserole for easy cleanup
– Budget-friendly pantry and fridge staples
– Hearty smoked sausage adds savory depth
– Crowd-pleasing comfort food the whole family will devour
– Easily customizable with your favorite cheeses or veggies
– Great for meal prep and leftovers reheat beautifully
Ingredients
– 2 lbs russet potatoes, peeled and cubed (Yukon Gold works too)
– 1 lb smoked sausage, sliced into ¼-inch rounds (andouille or kielbasa)
– 2 cups shredded sharp cheddar cheese, divided
– 1 cup heavy cream (or half-and-half for lighter feel)
– ½ cup milk (whole or 2% for creaminess)
– 2 tbsp unsalted butter
– ¼ cup yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour (gluten-free if needed)
– Salt and freshly ground black pepper, to taste
– Optional garnish: chopped green onions or parsley
Directions
1. Preheat the Oven
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Potatoes
Place cubed potatoes in a large pot of salted water; bring to a boil and simmer until fork-tender, about 10–12 minutes. Drain and set aside.
3. Sauté Aromatics & Sausage
In a medium skillet over medium heat, melt butter. Add diced onion and garlic; cook 2 minutes until fragrant. Stir in smoked sausage slices and cook until lightly browned (about 3–4 minutes).
4. Make the Cream Sauce
Sprinkle flour over the sausage mixture and stir constantly for 1 minute. Gradually whisk in heavy cream and milk, cooking until the sauce thickens—about 2–3 minutes. Season with salt and pepper.
5. Combine Filling
In a large bowl, gently toss drained potatoes with the sausage sauce and 1 cup of cheddar cheese until evenly coated.
6. Assemble Casserole
Spread the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheese evenly on top.
7. Bake Until Bubbly
Bake for 25–30 minutes, until cheese is melted and golden and the casserole bubbles around the edges.
8. Rest and Garnish
Let casserole rest 5 minutes to set. Garnish with chopped green onions or parsley if desired, then serve warm.
Servings & Timing
– Yield: 6 servings
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
Variations
– Swap smoked sausage for diced ham or chorizo for a flavor twist.
– Stir in 1 cup frozen peas or broccoli florets for added veggies.
– Use pepper jack cheese and a dash of Cajun seasoning to spice it up.
– Make it vegetarian by swapping sausage for smoked tofu or mushrooms.
– For extra crunch, top with ½ cup panko breadcrumbs mixed with melted butter.
– Replace russet potatoes with sweet potatoes for a touch of sweetness.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days—or freeze portions for up to 1 month. To reheat, thaw overnight (if frozen), then warm in a 350°F oven for 15–20 minutes or microwave until heated through.
FAQs
Q: Can I use shredded hash browns instead of cubed potatoes?
A: Yes, frozen hash browns work—just adjust cook time as needed so they heat through.
Q: How do I make this gluten-free?
A: Swap all-purpose flour for a gluten-free blend or cornstarch in the cream sauce.
Q: Is there a dairy-free version?
A: Use plant-based milk and vegan butter, and opt for dairy-free cheese.
Q: Can I prep this ahead of time?
A: Assemble the casserole, cover, and refrigerate up to 24 hours; bake as directed when ready.
Q: How spicy is smoked sausage?
A: Mild; choose hot andouille or chipotle sausage if you prefer more kick.
Q: My sauce is too thin—what now?
A: Return pan to heat and simmer a few minutes longer, whisking until it thickens.
Conclusion
This Cheese Potato And Smoked Sausage Casserole is the ultimate cozy dinner—rich, creamy, and bursting with cheesy, savory flavor. Whip it up any night for a stress-free, crowd-pleasing meal, then come back and let me know how much your family loved it!
Cheese Potato And Smoked Sausage Casserole
Ingredients
- 2 lbs russet potatoes peeled and cubed
- 1 lb smoked sausage sliced (andouille or kielbasa)
- 2 cups cheddar cheese shredded, divided
- 1 cup heavy cream
- 1/2 cup milk whole or 2%
- 2 tablespoons unsalted butter
- 1/4 cup yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour gluten-free if needed
- Salt and pepper to taste
- Chopped green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- Place cubed potatoes in a large pot of salted water; boil for 10–12 minutes until fork-tender, then drain well.
- In a skillet, melt butter over medium heat; cook diced onion and garlic for 2 minutes, then add sliced smoked sausage and brown lightly.
- Sprinkle flour over the sausage mixture, stir for 1 minute, then whisk in heavy cream and milk until smooth and thickened; season with salt and pepper.
- Toss drained potatoes with the cream sauce and 1 cup of shredded cheddar in a large bowl until evenly coated.
- Spread the potato mixture into the prepared baking dish and sprinkle remaining cheddar on top.
- Bake for 25–30 minutes until bubbly and golden brown around the edges.
- Let rest 5 minutes, then top with chopped green onions if desired and serve warm.
Notes
Nutrition
