Cheesy Creamy Sausage and Potato Bake (Print version)

Smoky sausage, tender potatoes, sour cream, and cheddar bake into a rich, golden casserole for an easy family dinner.

# Ingredients:

For the bake

01 - 2 lb (900 g) Yukon Gold potatoes, peeled if desired and diced into 1/2-inch pieces
02 - 1 teaspoon kosher salt, plus more for the potato water
03 - 1 tablespoon unsalted butter, plus more for the baking dish
04 - 14 oz (400 g) smoked sausage or kielbasa, sliced into 1/4-inch rounds
05 - 1 small yellow onion, diced
06 - 3 garlic cloves, minced

For the creamy cheese sauce

07 - 1 can (10.5 oz / 298 g) condensed cream of mushroom or cream of chicken soup
08 - 3/4 cup (180 g) sour cream
09 - 1/2 cup (120 ml) whole milk
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon black pepper
12 - 2 cups (225 g) shredded sharp cheddar cheese, divided

For serving

13 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat the oven to 375°F (190°C). Butter a 9x13-inch baking dish. Put the potatoes in a pot, cover with cold salted water, bring to a boil, and cook 6-8 minutes until barely tender. Drain well.
02 - Melt the butter in a large skillet over medium-high heat. Add the sausage in a single layer and cook 4-5 minutes, turning once, until browned at the edges. Transfer to a plate.
03 - Add the onion to the same skillet and cook 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
04 - In a large bowl, whisk the condensed soup, sour cream, milk, Dijon mustard, black pepper, and 1 cup of the cheddar until smooth.
05 - Fold the drained potatoes, browned sausage, onion mixture, and another 1/2 cup of cheddar into the sauce. Spread evenly in the prepared baking dish.
06 - Cover tightly with foil and bake for 25 minutes. Uncover, sprinkle with the remaining 1/2 cup cheddar, and bake 15-20 minutes more until bubbling and golden. Rest 10 minutes, then top with parsley.

# Good to know:

01 - Resting for 10 minutes helps the sauce thicken before serving.
02 - Assemble up to 24 hours ahead and refrigerate before baking.
03 - Use low-sodium condensed soup if your sausage is very salty.

Back