Smoked sausage and cheesy potato casserole is a hearty dinner built from golden potatoes, browned sausage, soft onion, and a modest layer of melted cheddar. The potatoes get a head start in boiling water, then everything finishes together in an oven-safe skillet or casserole dish. That keeps the centers tender while the edges pick up color.
Recipe at a Glance
- Yield: 6 servings
- Preparation: 20 minutes
- Cooking or chilling: 35–40 minutes
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
- 14 ounces fully cooked smoked sausage, sliced into 1/2-inch rounds
- 1 medium yellow onion, sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt, or to taste
- 1/2 cup low-sodium chicken broth
- 1 cup shredded sharp cheddar
- 1 tablespoon chopped parsley
Ingredient Notes
Yukon Gold potatoes hold their shape well and have a naturally creamy center. Red potatoes also work. The cheddar is intentionally modest, letting the sausage and potato pieces stay visible rather than disappearing under a heavy sauce.
How to Make Smoked Sausage & Cheesy Potato Casserole
1. Parboil the potatoes
Heat the oven to 400°F (200°C). Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer for 6 to 8 minutes, until the outsides begin to soften but the centers are still firm. Drain well and let steam-dry for 2 minutes.
2. Brown the smoked sausage
Heat the oil in a large oven-safe skillet over medium-high heat. Brown the sausage for 4 to 5 minutes, turning once or twice, then transfer to a plate. Use fully cooked smoked sausage for this timing.
3. Soften the onion and garlic
Add the onion to the skillet and cook over medium heat for 5 minutes, stirring, until softened. Stir in the garlic, paprika, thyme, pepper, and salt and cook for 30 seconds.
4. Combine and bake
Add the drained potatoes and sausage, then pour in the broth. Toss carefully. Transfer to a greased 9-by-13-inch dish if your skillet is not oven-safe. Bake uncovered for 20 to 25 minutes, until the potatoes are completely tender.
5. Melt the cheese
Scatter the cheddar over the hot casserole and bake for 3 to 5 minutes more, until melted. Add parsley and let stand for 5 minutes before serving.
Tips for the Best Results
- Dry drained potatoes well so the casserole does not become watery.
- Use an oven-safe skillet with enough room to stir, or transfer to a baking dish.
- Taste before adding more salt because smoked sausage and cheese vary in saltiness.
Serving Suggestions
Serve with a green salad, steamed broccoli, or green beans. The casserole already contains potatoes, meat, and cheese, so another starch is optional. A spoonful of mustard at the table can complement the smoked sausage.
Storage and Make-Ahead Notes
Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered with a splash of broth until the center reaches 165°F. Freeze for up to 2 months for best quality; potatoes may soften after thawing.
Frequently Asked Questions
Can I use raw sausage?
Not with the same shortcut. Raw sausage needs to be fully cooked to the temperature appropriate for its meat before assembling.
Can I use another cheese?
Monterey Jack or a cheddar blend melts well. Use the same amount.