This Cheese Potato And Smoked Sausage Casserole is the ultimate in cozy comfort food, featuring tender potatoes, smoky sausage, and layers of melted cheese that are impossible to resist. One bite and you’ll understand why it’s become a family favorite for weeknight dinners and potlucks alike!
Why You’ll Love This Recipe
– Hearty and comforting – creamy cheese-potato base meets robust smoked sausage for total satisfaction.
– All-in-one bake – prep it, pop it in the oven, and relax while dinner does itself.
– Ready in under an hour – minimal hands-on time lets you multitask without stress.
– Family-approved – kids and grandkids alike can’t get enough of that gooey cheese.
– Budget-friendly ingredients – pantry staples keep costs low and flavor high.
– Make-ahead friendly – assemble the night before for super-smooth weeknight cooking.
– Customizable to taste – spice it up with red pepper flakes or swap cheeses to suit your mood.
– Crowd-pleaser at potlucks – every gathering needs a reliable casserole that disappears fast.
Ingredients
– 4 large russet potatoes (or Yukon Gold for a creamier texture), peeled and diced
– 1 lb smoked sausage (Kielbasa or Andouille), sliced into ½-inch rounds
– 2 cups shredded sharp cheddar cheese (extra-sharp adds a nice tang)
– 1 cup shredded mozzarella cheese (or Monterey Jack for a milder melt)
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk (can substitute half-and-half for extra richness)
– ½ cup sour cream (or plain Greek yogurt)
– 1 medium onion, chopped (yellow or sweet)
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (or sweet paprika)
– Salt and pepper, to taste
– 2 tablespoons chopped green onions (optional garnish)
Directions
1. Preheat the Oven
Preheat to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray—this helps the casserole slide right out when it’s done.
- Boil the Potatoes
Place diced potatoes in a large pot of cold, lightly salted water. Bring to a boil, then simmer until just tender, about 10 minutes. Drain well and set aside—overcooked potatoes will turn mushy once baked. - Sauté Onion, Garlic & Sausage
While potatoes cook, melt 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and minced garlic; cook until fragrant and translucent, about 3 minutes. Stir in sliced smoked sausage and cook for another 3–4 minutes until the sausage edges begin to brown. - Whisk Up the Cheese Sauce
In a medium saucepan, melt the remaining tablespoon of butter over medium heat. Whisk in flour to form a golden roux, about 1 minute. Slowly pour in milk, whisking constantly until smooth and slightly thickened, about 3–4 minutes. Remove from heat, then stir in sour cream, cheddar, mozzarella, smoked paprika, salt, and pepper until the sauce is luxuriously creamy. - Combine Everything
In a large bowl, gently fold the drained potatoes, sausage mixture, and cheese sauce until everything is evenly coated—be careful not to break the potato chunks into mush. - Layer and Bake
Transfer the mixture into your prepared baking dish, smoothing the top. Sprinkle an extra handful of cheese over the surface for that irresistible golden crust. Bake for 25–30 minutes, or until bubbling and lightly browned around the edges. - Rest, Garnish, Serve
Let the casserole rest for 5 minutes to firm up, then sprinkle with chopped green onions (if using) and serve warm. Enjoy that perfect cheesy pull in every bite!
Servings & Timing
– Yield: 8 servings
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
Variations
– Swap smoked sausage for diced ham and add fresh baby spinach for a filling Floridian twist.
– Stir in ½ cup of frozen corn kernels for a pop of sweetness and color.
– Use pepper jack cheese and a pinch of cayenne for a spicy Cajun-style bake.
– Go vegetarian by replacing sausage with smoked tofu or chickpeas.
– Top with crushed tortilla chips and a drizzle of salsa for a Tex-Mex spin.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, or freeze portions in freezer-safe bags for up to 2 months. To reheat, thaw overnight (if frozen), then microwave individual servings for 2–3 minutes, or warm in a 350°F oven for 15–20 minutes until heated through and bubbly.
FAQs
Q: Can I use Yukon Gold potatoes instead of russets?
A: Absolutely! Yukon Golds offer a creamier texture, though russets hold their shape a bit better.
Q: My cheese sauce turned too thick—how can I fix it?
A: Whisk in a splash more milk (or cream) until you reach your desired consistency before mixing with the potatoes.
Q: Can I make this ahead and bake later?
A: Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add a few extra minutes to the bake time if baking cold.
Q: How do I make this casserole gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free flour blend, or omit and use 1 tablespoon of cornstarch whisked into the milk.
Q: Can I add vegetables?
A: Definitely—sauté mushrooms, bell peppers, or zucchini with the sausage for extra nutrition and flavor.
Q: What’s the best way to reheat without drying it out?
A: Cover the dish with foil and warm in a 350°F oven until heated through, then remove the foil for the last 5 minutes to crisp the top.
Q: Is this casserole freezer-friendly?
A: Yes! Wrap tightly after baking, or freeze before baking; just thaw and bake a bit longer for best results.
Conclusion
This Cheese Potato And Smoked Sausage Casserole brings together creamy potatoes, smoky sausage, and melty cheese for a soul-satisfying meal your whole family will love. Give it a try on your next busy weeknight or potluck—don’t forget to leave a comment and let me know how it turned out! For more cozy casseroles, check out my Easy Chicken Broccoli Bake or Cheesy Beef Taco Casserole.
Cheese Potato And Smoked Sausage Casserole
Ingredients
- 4 large russet potatoes peeled and diced
- 1 lb smoked sausage sliced into ½-inch rounds
- 2 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk whole or half-and-half
- 1/2 cup sour cream
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 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 non-stick spray.
- Place diced potatoes in a large pot of salted water, bring to a boil, and simmer until just tender, about 10 minutes; drain well.
- Melt 1 tablespoon of butter in a skillet over medium heat, sauté the onion and garlic until fragrant, then add smoked sausage and cook for 3–4 minutes.
- In a saucepan, melt remaining butter, whisk in flour, then gradually whisk in milk until smooth; stir in sour cream, cheddar, mozzarella, paprika, salt, and pepper.
- Gently fold the cooked potatoes, sausage mixture, and cheese sauce in a large bowl, then transfer to the prepared baking dish.
- Sprinkle extra cheese on top and bake for 25–30 minutes until golden and bubbly around the edges.
- Let the casserole rest for 5 minutes, then garnish with chopped green onions and serve warm.
