Here’s a rich, creamy Sausage and Potato Casserole—a slightly upgraded version with extra flavor and a silky sauce:
Ingredients (Serves 4–6)
- 1 lb (450 g) sausage (smoked, Italian, or breakfast sausage)
- 4–5 medium potatoes, thinly sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1½ cups shredded cheddar cheese
- 1 cup heavy cream (or half milk, half cream)
- 1 tbsp butter
- 1 tsp paprika
- ½ tsp dried thyme or oregano
- Salt and pepper, to taste
Instructions
- Preheat oven:
- 375°F (190°C). Grease a baking dish.
- Cook sausage:
- Slice sausage and brown in a skillet until lightly crispy. Remove and set aside.
- Sauté onions & garlic:
- In the same pan, melt butter and cook onion until soft. Add garlic and cook 1 minute.
- Make the creamy base:
- Stir in cream, paprika, thyme, salt, and pepper. Let it warm slightly (don’t boil).
- Layer the casserole:
- Layer half the potatoes in the dish.
- Add half the sausage and onions.
- Sprinkle some cheese.
- Repeat layers, finishing with cheese on top.
- Add sauce:
- Pour the warm cream mixture evenly over everything.
- Bake:
- Cover with foil and bake 45 minutes.
- Remove foil and bake another 15–20 minutes until golden and bubbly.
- Rest & serve:
- Let sit 5–10 minutes before serving so it sets nicely.
Tips for Best Results
- Slice potatoes very thin so they cook evenly.
- Use smoked sausage for deeper flavor.
- Add a pinch of chili flakes for a little heat.
- For extra richness, mix in a handful of mozzarella with the cheddar.
✅ Serving idea: Great with a simple green salad or steamed vegetables to balance the richness.
If you want, I can give you a slow cooker version or a lighter version with fewer calories.
