Cheesy Smoked Sausage & Potato Casserole
Cheesy Smoked Sausage & Potato Casserole
Ingredients
For the Casserole
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
- 1 pound smoked sausage, sliced into 1/4-inch rounds
- butter, as needed, for greasing
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping & Garnish
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon smoked paprika, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
Prepare the creamy sauce: In a large skillet or saucepan, melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the whole milk and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 7 min
- 4
Spread about 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish. Arrange half of the thinly sliced potatoes in a single layer over the sauce. Top with half of the sliced smoked sausage.
⏱️ 5 min
- 5
Pour half of the remaining sauce over the sausage and potatoes. Repeat with the remaining potatoes and smoked sausage. Pour the rest of the sauce over the top layer.
⏱️ 5 min
- 6
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min•🌡️ 375
- 7
Remove the foil and sprinkle the shredded sharp cheddar cheese evenly over the casserole. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 15 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley and a light dusting of smoked paprika.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Smoked Sausage & Potato Casserole
Ingredients
For the Casserole
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced into 1/8-inch rounds
- 1 pound smoked sausage, sliced into 1/4-inch rounds
- butter, as needed, for greasing
For the Creamy Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping & Garnish
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon smoked paprika, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
Prepare the creamy sauce: In a large skillet or saucepan, melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the whole milk and chicken broth until smooth. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 7 min - 4
Spread about 1/2 cup of the creamy sauce evenly on the bottom of the prepared baking dish. Arrange half of the thinly sliced potatoes in a single layer over the sauce. Top with half of the sliced smoked sausage.
⏱️ 5 min - 5
Pour half of the remaining sauce over the sausage and potatoes. Repeat with the remaining potatoes and smoked sausage. Pour the rest of the sauce over the top layer.
⏱️ 5 min - 6
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min•🌡️ 375 - 7
Remove the foil and sprinkle the shredded sharp cheddar cheese evenly over the casserole. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is melted, bubbly, and golden brown.
⏱️ 15 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley and a light dusting of smoked paprika.
⏱️ 10 min