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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.

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.

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.

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.

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.

Cover the baking dish tightly with aluminum foil. Bake for 20 minutes, or until the potatoes are tender when pierced with a fork.

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.

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.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter.

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.

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.

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.

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.

Cover the baking dish tightly with aluminum foil. Bake for 20 minutes, or until the potatoes are tender when pierced with a fork.

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.

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.
