If you’re craving a hearty, soul-soothing meal that feels like a warm hug on a plate, this Cheese Potato and Smoked Sausage Casserole Recipe is your new best friend. Combining tender russet potatoes, smoky sausage rounds, and the ooey-gooey goodness of sharp cheddar melted into a creamy sauce, this dish brings together comforting textures and flavors that will have you coming back for seconds. It’s perfect for feeding your family on a cozy night or impressing friends with minimal fuss but maximum taste.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, focusing on classic ingredients that each play an essential role in creating that perfect balance of flavor, texture, and color. From the earthy potatoes that provide body to the smoked sausage that adds a punch of savory depth, every item is crucial in making this casserole shine.
- Russet potatoes (2 pounds, peeled and diced): Ideal for their starchy texture, they become tender and soak up all the cheesy goodness beautifully.
- Olive oil (1 tablespoon): Helps brown the sausage perfectly, adding a subtle richness.
- Smoked sausage (14 ounces, sliced into rounds): Smoky and flavorful, it’s the star protein that brings a savory bite.
- Butter (2 tablespoons): The base for the creamy roux, which gives the sauce its luscious texture.
- All-purpose flour (2 tablespoons): Thickens the cheese sauce to that perfect velvety consistency.
- Whole milk (2 cups): Creates a creamy canvas that carries all the seasoning and cheese flavors.
- Garlic powder (1 teaspoon): Adds a subtle aromatic depth without overpowering the other ingredients.
- Onion powder (1 teaspoon): Enhances the savory notes and pairs beautifully with garlic.
- Paprika (½ teaspoon): Adds a gentle warmth and a hint of smoky color.
- Salt and pepper (to taste): Essential for rounding out the flavors perfectly.
- Sharp cheddar cheese (2 cups, shredded): The cheese that melts into the sauce and tops the dish with gooey, cheesy delight.
- Parmesan cheese (½ cup, grated): Brings a nutty, salty kick and a beautiful golden crust.
- Chopped fresh parsley (2 tablespoons, optional): A fresh, vibrant garnish that brightens up the whole casserole.
How to Make Cheese Potato and Smoked Sausage Casserole Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. Bring a large pot of salted water to a boil, then add the peeled and diced russet potatoes. Cook them for about 8 to 10 minutes until they’re just tender, keeping them firm enough to avoid becoming mushy later. Drain and set aside while you move on to the next step.
Step 2: Brown the Sausage
Heat the olive oil in a skillet over medium heat, then add the sliced smoked sausage. Cook for 5 to 7 minutes until browned and slightly crispy on the edges. This step intensifies the smoky flavor and gives the casserole a lovely texture contrast. Remove from heat once browned and set aside.
Step 3: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux, cooking for about a minute to remove the raw flour taste. Slowly pour in the whole milk while whisking continuously to keep lumps at bay. Add garlic powder, onion powder, paprika, salt, and pepper, and cook until the sauce thickens — about 5 minutes. Remove from heat and stir in 1½ cups of shredded sharp cheddar cheese until melted and silky.
Step 4: Assemble the Casserole
In your prepared baking dish, layer the cooked potatoes and browned sausage evenly. Pour the creamy cheese sauce over the top, gently stirring to combine everything just a bit. Then sprinkle the remaining ½ cup cheddar along with the grated Parmesan over the dish to create that irresistible cheesy crust as it bakes.
Step 5: Bake to Perfection
Place your casserole in the oven and bake uncovered for 25 to 30 minutes, until the cheese sauce is bubbling and the top is golden and deliciously crispy. Let the casserole rest for five minutes before serving, so it sets slightly and every bite is perfectly creamy and comforting.
How to Serve Cheese Potato and Smoked Sausage Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely pop of color and a bright, herbaceous note to cut through the richness of the dish. You can also add a dash of extra paprika on top for a little more warmth and color if you like.
Side Dishes
This casserole pairs wonderfully with crisp green salads to balance the richness or lightly sautéed greens like spinach or kale to add some fresh, healthy bites. Roasted vegetables or a simple slaw also provide a refreshing contrast to the cheesy indulgence.
Creative Ways to Present
For a fun twist, try assembling individual portions in small ramekins before baking. This not only makes serving easier but also brings a charming, rustic feel to your meal. Alternatively, top each serving with a spoonful of sour cream or a dollop of spicy mustard for an unexpected flavor boost.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps really well in the fridge. Just cover tightly with plastic wrap or transfer to an airtight container, and it will stay fresh for up to 3 days. Reheat gently for best results to keep the cheese creamy and the potatoes tender.
Freezing
This Cheese Potato and Smoked Sausage Casserole Recipe freezes beautifully. Allow the casserole to cool completely, then wrap it tightly in foil or place it in a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm in the oven at 350°F until heated through, about 20-25 minutes, to preserve the texture and meltiness. If you’re in a rush, individual portions can be reheated in the microwave, but keep an eye on it to avoid drying out.
FAQs
Can I use a different type of potato?
Absolutely! Yukon Gold or red potatoes work wonderfully and bring just a slightly different texture and sweetness which complements the sausage and cheese beautifully.
Is there a way to make this recipe gluten-free?
Yes, swap out the all-purpose flour for a gluten-free flour blend in the roux, and you’re good to go without sacrificing creaminess or flavor.
Can I add vegetables to this casserole?
Definitely! Adding cooked broccoli, spinach, or even sautéed mushrooms is a tasty way to sneak in extra veggies and add different flavors and textures.
What type of smoked sausage is best?
Any smoked sausage you enjoy will work, but for extra spice and flavor, andouille sausage is a fantastic option. If you prefer mild, go with a classic smoked kielbasa or similar variety.
How spicy is this casserole?
This recipe is mild and savory, but you can easily ramp up the heat by adding a pinch of cayenne pepper to the cheese sauce or using a spicy sausage.
Final Thoughts
This Cheese Potato and Smoked Sausage Casserole Recipe has earned a special place in my kitchen because it embodies everything comforting and delicious about home cooking. It’s simple enough for a weeknight but special enough to serve guests, and its creamy, smoky, cheesy goodness never fails to please. Give it a try—you might just find a new staple that warms hearts and fills bellies effortlessly.
Print
Cheese Potato and Smoked Sausage Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Cheese Potato and Smoked Sausage Casserole blends tender diced potatoes and savory smoked sausage with a rich, creamy cheese sauce. Topped with melted sharp cheddar and Parmesan cheeses and baked to golden perfection, this comforting American main course is perfect for an easy weeknight dinner or satisfying family meal.
Ingredients
Potatoes and Sausage
- 2 pounds russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 14 ounces smoked sausage, sliced into rounds
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Garnish (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 8–10 minutes until just tender but not falling apart. Drain them thoroughly and set aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook for 5–7 minutes until browned and flavorful. Remove from heat and set aside.
- Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook briefly. Gradually add the milk while whisking constantly to prevent lumps. Stir in garlic powder, onion powder, paprika, salt, and pepper. Cook the sauce, stirring occasionally, until it thickens, about 5 minutes. Remove from heat and stir in 1½ cups of the shredded cheddar cheese until melted and smooth.
- Assemble Casserole: In the prepared baking dish, layer the cooked potatoes evenly and add the browned sausage on top. Pour the cheese sauce evenly over the mixture. Gently mix slightly to combine everything without mashing the potatoes.
- Add Cheese Topping: Sprinkle the remaining ½ cup shredded cheddar cheese and the grated Parmesan evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25–30 minutes, or until the cheese topping is bubbly and golden brown.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired to add color and freshness.
Notes
- Russet potatoes can be substituted with Yukon Gold or red potatoes for different textures and flavors.
- Add cooked broccoli or spinach into the layers for extra vegetable nutrition and color.
- For a spicier version, use andouille sausage or add a pinch of cayenne pepper to the cheese sauce.
- To make this dish gluten-free, substitute all-purpose flour with gluten-free flour in the cheese sauce.
