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
Scale
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.
