Smoked sausage and golden potato chunks make a hearty casserole with plenty of browned edges and melted cheese. The potatoes get a head start in the oven before the sausage and cheese join them. That keeps the finished dish roasted and savory rather than soupy.
Recipe Details
Serves 6 | Prep: 20 minutes | Bake: 45–55 minutes | Rest: 5 minutes | Total: 1 hour 10–20 minutes
Ingredients
- 2 pounds Yukon Gold potatoes, cut into ¾-inch chunks
- 14 ounces fully cooked smoked sausage, cut into ½-inch rounds
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¾ teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- 1½ cups shredded sharp cheddar
- ½ cup shredded mozzarella
- 2 tablespoons chopped parsley
How to Make Smoked Sausage & Cheesy Potato Casserole
1. Heat the oven and cut ingredients
Heat the oven to 400°F (200°C). Lightly oil a large 9-by-13-inch baking dish. Scrub the potatoes and cut them into even chunks. Slice the fully cooked smoked sausage and chop the onion.
2. Season the potatoes
Toss potatoes and onion with oil, garlic powder, paprika, thyme, salt, and pepper. Spread them in the baking dish in as even a layer as possible.
3. Roast the potatoes first
Bake uncovered for 25–30 minutes. Stir once halfway through. The potatoes should be starting to soften and develop color but need not be fully tender yet.
4. Add smoked sausage
Fold the sausage rounds through the potatoes. Return to the oven for 15–20 minutes, stirring once, until the potatoes are fork-tender and the sausage is hot with browned edges.
5. Melt the cheese
Scatter cheddar and mozzarella evenly over the hot mixture. Bake another 5 minutes, or until the cheese melts. For more color, broil briefly only in a broiler-safe dish, watching closely.
6. Rest and garnish
Rest for 5 minutes, then scatter parsley over the top. Taste a potato and adjust seasoning before serving. The cheese and sausage contribute salt, so add any extra gradually.
Tips for the Best Results
Use a roomy dish. A crowded, deep layer steams. A wide baking dish gives the potatoes more contact with the hot pan.
Cut potatoes evenly. Large chunks can stay firm while smaller ones overcook. Aim for roughly ¾-inch pieces.
Read the sausage label. This method uses fully cooked smoked sausage. Raw sausage requires a different cooking approach and must reach its safe internal temperature.
Serving and Variations
Serve with green beans, a crunchy cabbage salad, or roasted broccoli. A spoonful of mustard on the side works well with the smoked sausage. You can swap the cheeses for another good melting blend, keeping the total amount the same. For a little heat, use a spicy fully cooked sausage rather than adding extra liquid sauce.
Storage and Reheating
Refrigerate within 2 hours in a covered shallow container for 3–4 days. Reheat covered at 350°F (175°C), or microwave a portion, until it reaches 165°F (74°C). The potatoes may soften after freezing; if freezing, pack cooled portions tightly and use within 2 months for best texture.
Frequently Asked Questions
Should I peel the potatoes?
Yukon Gold skins are thin and can stay on. Peel if you prefer, especially when using potatoes with thicker skins.
Can I use frozen potatoes?
They release different amounts of moisture and may need a different roasting time. Fresh potato chunks give the most predictable result here.
Can I add cream?
This version is a roasted casserole. Adding cream changes both the texture and cooking method, so keep the recipe as written for browned potatoes.