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Sausage and Potato Casserole

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  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Description

This sausage and potato casserole is a comforting, cheesy dish that’s perfect for weeknight dinners or potluck gatherings. With layers of tender potatoes, savory sausage, and a creamy cheese sauce, it’s hearty, flavorful, and easy to make.

Ingredients

Units Scale

For the casserole:

  • 1 kg (2 lbs) potatoes, peeled and thinly sliced
  • 500 g (1 lb) sausage (pork, chicken, or turkey), casings removed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas (optional)

For the cheese sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups (500 ml) milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (optional)
  • 1 1/2 cups shredded cheddar cheese (plus extra for topping)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven:
    • Preheat your oven to 190°C (375°F). Grease a 9×13-inch baking dish.
  2. Cook the sausage:
    • In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and fully cooked. Remove and set aside.
  3. Sauté the onions and garlic:
    • In the same skillet, add the chopped onion and sauté until softened, about 3–4 minutes. Add the garlic and cook for another minute. If using frozen peas, stir them in at the end. Set aside with the sausage.
  4. Make the cheese sauce:
    • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 3–4 minutes.
    • Stir in the Dijon mustard, smoked paprika, and shredded cheddar cheese. Mix until the cheese is melted and smooth. Season with salt and pepper to taste.
  5. Assemble the casserole:
    • Layer half of the sliced potatoes in the prepared baking dish. Spread half of the cooked sausage mixture over the potatoes. Pour half of the cheese sauce on top.
    • Repeat the layers with the remaining potatoes, sausage, and cheese sauce. Sprinkle extra shredded cheese on top for a golden crust.
  6. Bake:
    • Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the top is golden and bubbly.
  7. Serve:
    • Let the casserole cool for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • You can substitute smoked sausage or kielbasa for a different flavor profile.
  • Add chopped bell peppers or spinach for extra vegetables.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipe.ukfinda.com/sausage-and-potato-casserole/