Cheesy Sausage Potato Bake

This Cheesy Sausage Potato Bake is everything you want in a cozy casserole: thin-sliced potatoes, smoky sausage or kielbasa, caramelized onions, and loads of cheddar, all wrapped in a creamy, savory sauce. It’s easy to assemble ahead of time and perfect for feeding a crowd or meal prepping for the week. The crunchy cheesy topping is pure magic! Serve it up with a sprinkle of fresh herbs and dig in to layers of flavor and comfort.

Yield: Serves 6
Prep Time: 20 minutes
Bake Time: 55–70 minutes
Special Equipment: Large skillet, 9x13-inch baking dish, mandoline (optional for potatoes), foil

Ingredients

• 2.5 lb potatoes (Yukon Gold or russet), thinly sliced (2–3 mm)

• 1 lb smoked sausage or kielbasa, sliced 1/4-inch rounds

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 3 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 ½ cups milk (whole or 2%)

• ½ cup sour cream

• ½ cup cream of chicken or mushroom soup (optional, for extra creaminess)

• 2 cups sharp cheddar cheese, shredded (divided)

• ⅓ cup Parmesan cheese, grated (optional)

• 1 teaspoon Dijon mustard

• ½ teaspoon smoked paprika

• ½ teaspoon dried thyme or rosemary (or 1 tsp fresh thyme)

• 1 teaspoon salt

• ½ teaspoon black pepper (adjust to taste)

• 2 tablespoons chopped fresh parsley or chives, for garnish

• Optional crunchy topping: 3/4 cup panko mixed with 1 tablespoon melted butter

Directions

1. Preheat oven to 375°F (190°C). Butter your baking dish or spray with cooking oil.

2. Toss the potato slices in a bowl with a pinch of salt so they start to release starch while you make the sauce.

3. In a large skillet over medium heat, melt the butter. Add the onion and cook 4-5 minutes until softened, then add the garlic and cook 30 seconds until fragrant.

4. Add the sausage to the skillet and cook 3-4 minutes until the edges begin to brown. Transfer the sausage-onion mixture to a plate.

5. In the same skillet or a small saucepan, sprinkle in the flour and cook 30-60 seconds, stirring to form a roux. Gradually whisk in the milk until smooth and slightly thickened, 2–3 minutes. Stir in the sour cream, soup (if using), Dijon, smoked paprika, thyme, salt, and pepper. Remove from heat and stir in 1 ½ cups of the cheddar until partially melted.

6. Layer half the potatoes in the prepared dish, overlapping slightly. Spread half the sausage-onion mixture over the potatoes. Pour half the sauce evenly over that layer. Repeat with remaining potatoes, sausage, and sauce. Press gently so liquid fills the layers.

7. Sprinkle the remaining ½ cup cheddar and the Parmesan evenly over the top. If using panko, mix with melted butter and scatter over the cheese for a crunchy finish.

8. Cover tightly with foil and bake 40 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden, sauce is bubbly, and a knife slides into potatoes with little resistance. If potatoes are still firm, bake another 10 minutes covered.

9. Remove from oven and let rest 10 minutes so the casserole sets. Garnish with chopped parsley or chives before serving.

   Quick Tips:

   - Slice potatoes uniformly for even cooking; a mandoline or sharp knife helps.

   - For a creamier sauce, use whole milk and full-fat sour cream.

   - Make-ahead: Assemble, cover, and refrigerate up to 24 hours; add 10–15 minutes to covered bake time.
   - To lighten: Swap Greek yogurt for sour cream and use lower-fat milk; try chicken or turkey sausage.
   - Boost flavor: Brown 1 tablespoon butter until nutty and stir into sauce, or add 1/2 teaspoon crushed red pepper for heat.