Make the best Cheese Potato Smoked Sausage Casserole with this easy, creamy, and delicious recipe! Tender potatoes, smoky sausage, and plenty of melted cheddar cheese are combined in a rich, homemade cheese sauce, then baked until hot and bubbly. This hearty casserole is packed with flavor and made with simple ingredients you can find at any grocery store. It’s perfect for busy weeknight dinners, family gatherings, potlucks, or anytime you’re craving a comforting, cheesy meal that everyone will love!
If you love cheesy potatoes and smoked sausage, you’re going to fall in love with this casserole!
There’s just something so delicious about the combination of tender potatoes, savory sausage, and a creamy cheddar cheese sauce. Add a little garlic, paprika, and a golden layer of melted cheese on top, and you’ve got one seriously comforting dinner!
I love making casseroles because they’re such an easy way to turn a few simple ingredients into a hearty meal. And this cheesy potato and smoked sausage casserole is exactly that!
For this recipe, I like to brown the smoked sausage in a skillet before combining it with the potatoes. This adds a delicious caramelized flavor to the sausage and makes the entire dish taste even better.
The potatoes are cooked until they’re just tender, then tossed with a homemade cheese sauce made with butter, milk, and sharp cheddar cheese.
Everything gets combined in a baking dish, topped with more shredded cheese, and popped in the oven until the sauce is bubbly and the cheese is perfectly melted.
The result? Creamy, cheesy potatoes with flavorful pieces of smoked sausage in every bite!
This is also a great recipe for feeding a crowd. You can prepare the ingredients ahead of time, assemble the casserole, and bake it when you’re ready for dinner.
Serve it with a simple green salad or roasted vegetables for an easy family meal. Or bring it to your next potluck and watch how quickly it disappears!
Why you’ll love this recipe
There are so many reasons to love this Cheese Potato Smoked Sausage Casserole! It’s easy to prepare, made with simple ingredients, and packed with delicious, cheesy flavor.
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It’s the ultimate comfort food. Tender potatoes, smoky sausage, and creamy cheddar cheese come together in one delicious casserole. It’s rich, hearty, and perfect for those nights when you’re craving a warm, comforting dinner.
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It’s easy to make. With about 20 minutes of prep time, this casserole is simple enough for a weeknight meal. You don’t need any special ingredients or complicated cooking techniques.
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It’s a complete meal in one dish. The combination of potatoes, smoked sausage, and cheese makes this recipe filling enough to serve as a main course. Just add a vegetable or salad on the side, and dinner is ready!
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It’s perfect for feeding a family. This recipe makes eight servings, which is great for family dinners, potlucks, or meal prep. You can also easily cut the recipe in half for a smaller group.
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It’s easy to customize. You can change the type of sausage, use a different cheese, or add vegetables to make the recipe your own.
And if you’re a fan of leftovers, this casserole reheats really well! I especially love warming up a serving for lunch the next day with a little extra cheddar cheese on top.
Ingredients
Here I explain the best ingredients for this Cheese Potato Smoked Sausage Casserole recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
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Potatoes – I recommend using Yukon Gold potatoes for this recipe. They have a naturally buttery flavor and a creamy texture that pairs perfectly with the cheddar cheese sauce. They also hold their shape nicely during baking. You’ll need approximately 2 pounds of potatoes, cut into ¾-inch cubes. Russet or red potatoes can also be used.
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Smoked sausage – I like using fully cooked smoked sausage for this casserole because it adds so much flavor without needing a lot of extra seasoning. You’ll need one 14-ounce package, sliced into ¼-inch rounds. You can use beef smoked sausage, pork smoked sausage, kielbasa, or turkey smoked sausage.
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Olive oil – used to brown the smoked sausage and soften the onions. You can also use vegetable oil, canola oil, or avocado oil.
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Yellow onion – adds a wonderful savory flavor to the casserole. I recommend using one small yellow onion, diced. Sweet onions will also work if you prefer a slightly sweeter flavor.
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Unsalted butter – used to make the base of the homemade cheese sauce. I recommend unsalted butter so you can control the amount of salt in the finished dish.
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All-purpose flour – combines with the butter to make a roux, which thickens the cheese sauce. This is what gives the casserole its rich, creamy consistency without needing condensed soup.
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Whole milk – creates the creamy base for the cheese sauce. I recommend whole milk for the best texture, but 2% milk can also be used. You can even substitute half-and-half for a richer sauce.
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Sharp cheddar cheese – this is the ingredient that really makes the casserole delicious! I recommend using sharp cheddar because it has a stronger flavor than mild cheddar. You’ll need 2½ cups of freshly shredded cheese, divided between the sauce and the topping. I always recommend shredding cheese from a block because it melts more smoothly than packaged shredded cheese.
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Dijon mustard – adds a subtle tangy flavor that balances the richness of the cheddar cheese. You won’t taste a strong mustard flavor in the finished dish, but it makes the cheese sauce even better! You can use ½ teaspoon of mustard powder instead.
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Garlic powder – adds delicious garlic flavor to the creamy sauce. You can substitute 2 cloves of fresh minced garlic, added to the skillet during the final minute of cooking the onions and sausage.
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Smoked paprika – adds a little extra smoky flavor that pairs perfectly with the sausage. Regular paprika can be used if you prefer a milder flavor.
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Salt and black pepper – season the potatoes and cheese sauce. Since smoked sausage and cheddar cheese already contain salt, I recommend tasting the sauce before adding any extra.
Optional toppings: Fresh parsley, sliced green onions, or cooked crumbled bacon are all delicious additions to this cheesy casserole!
What are the best potatoes to use?
For this recipe, my first choice is always Yukon Gold potatoes.
They have a wonderful buttery flavor and creamy texture, making them perfect for casseroles with cheese sauce.
Unlike some other potatoes, Yukon Golds also hold their shape nicely after boiling and baking. This means you’ll get tender pieces of potatoes instead of a casserole that turns into mashed potatoes.
Russet potatoes are another great option!
They have a higher starch content, which makes them soft and fluffy when cooked. If you’re using russets, I recommend being careful not to overcook them before adding them to the casserole.
Red potatoes will also work. They have thin skins and a firmer texture, so they’re great if you prefer potatoes that hold together a little more.
No matter which variety you choose, make sure to cut the potatoes into evenly sized pieces.
I recommend approximately ¾-inch cubes for this recipe. This gives you the perfect balance of tender potatoes that won’t completely fall apart when mixed with the creamy cheese sauce.
You can peel the potatoes or leave the skins on, depending on your preference.
I like peeling them for a smoother, creamier casserole, but leaving the skins on is a great way to save a little preparation time!
Instructions
I’ve included step-by-step instructions below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
You’ll need a large pot, a skillet, and a 9-inch by 13-inch baking dish to prepare this casserole.
Step 1. Prepare the potatoes
Start by preheating the oven to 375°F.
Spray a 9-inch by 13-inch baking dish with nonstick cooking spray and set it aside.
Wash the potatoes thoroughly under cold running water. Peel them if desired, then cut them into approximately ¾-inch cubes.
Place the diced potatoes in a large pot and cover them with cold water.
Add a generous pinch of salt, then place the pot on the stove over medium-high heat.
Bring the water to a boil, reduce to a steady simmer, and cook the potatoes for approximately 8-10 minutes.
You want the potatoes to be just barely fork-tender at this point.
They should be soft enough that a fork can pierce them, but still firm enough to hold their shape when stirred.
Remember, the potatoes will continue cooking in the oven!
Drain the potatoes in a colander and allow them to sit for a few minutes while you prepare the sausage and cheese sauce.
Step 2. Brown the smoked sausage
While the potatoes are cooking, slice the smoked sausage into approximately ¼-inch rounds.
Heat 1 tablespoon of olive oil in a large skillet on the stove over medium-high heat.
Once the oil is hot, add the sliced smoked sausage and diced onion.
Cook for approximately 6-8 minutes, stirring occasionally, until the sausage is lightly browned and the onions have softened.
I love this step because the sausage gets those delicious golden brown edges that add so much flavor to the casserole!
You don’t need to cook the sausage for very long, since you’re starting with fully cooked smoked sausage.
Once browned, remove the sausage and onions from the skillet and set them aside on a plate.
Step 3. Make the cheese sauce
Place the same skillet back on the stove over medium heat.
Add 2 tablespoons of unsalted butter.
Once the butter has melted, sprinkle 2 tablespoons of all-purpose flour into the skillet.
Whisk the flour and butter together until they form a smooth paste, also known as a roux.
Continue whisking for approximately 1 minute to cook the flour.
Slowly pour in 2 cups of whole milk, whisking constantly to combine it with the roux.
This is important! Adding the milk gradually helps prevent lumps from forming in the sauce.
Continue cooking the mixture for approximately 3-5 minutes, stirring frequently, until it begins to thicken.
Reduce the heat on the stove to low.
Add the Dijon mustard, garlic powder, smoked paprika, salt, and black pepper.
Whisk to combine all of the seasonings with the creamy sauce.
Step 4. Add the cheddar cheese
Remove the skillet from the heat.
Add 2 cups of freshly shredded sharp cheddar cheese to the warm sauce, a handful at a time.
Stir until the cheese is completely melted and the sauce is smooth and creamy.
If you love cheese sauce as much as I do, you’re going to love how delicious this smells!
The sharp cheddar gives the sauce a rich flavor, while the mustard and seasonings balance out the creaminess.
If the sauce seems a little too thick, you can add another tablespoon or two of milk.
You want the sauce to be thick enough to coat the potatoes, but still smooth enough to pour over everything in the baking dish.
Step 5. Assemble the casserole
Add the drained potatoes to the prepared baking dish.
Next, add the browned smoked sausage and onions.
Pour the homemade cheese sauce evenly over the potatoes and sausage.
Use a large spoon to gently stir everything together until the potatoes and sausage are fully coated in the creamy sauce.
Be careful not to stir too aggressively, since the potatoes are already partially cooked.
Spread the mixture evenly throughout the baking dish.
Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
This extra layer of cheese will melt in the oven and create a delicious cheesy topping!
Step 6. Bake the casserole
Place the baking dish in the preheated 375°F oven.
Bake uncovered for approximately 25-30 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the potatoes are completely tender.
For a golden brown topping, you can turn the oven broiler on for the final 1-2 minutes.
Just be sure to keep a close eye on the casserole while it’s under the broiler!
The cheese can brown quickly, and you don’t want it to burn.
Remove the casserole from the oven and let it rest for approximately 5 minutes before serving.
This gives the sauce a little time to thicken and makes the casserole easier to scoop.
Step 7. Garnish and serve
Sprinkle freshly chopped parsley or sliced green onions over the top of the casserole, if you’d like.
I love the pop of color that fresh herbs add to the cheesy topping!
Serve the casserole warm, straight from the baking dish.
You can enjoy it as a hearty main course or serve smaller portions as a side dish.
Either way, I recommend grabbing a big spoon because you’re definitely going to want plenty of that creamy cheese sauce in every serving!
Recipe tips
This Cheese Potato Smoked Sausage Casserole is easy to make, but I’ve included a few tips to help you get the best results every time.
Don’t overcook the potatoes before baking. This is one of the most important steps! The potatoes should be just barely tender after boiling. They’ll continue cooking in the oven, so you don’t want them too soft before mixing everything together.
Brown the smoked sausage. Since smoked sausage is already cooked, you might be tempted to skip this step. But I highly recommend taking a few minutes to brown it in a skillet. Those golden brown edges add a wonderful flavor to the entire casserole.
Shred the cheddar cheese at home. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting as smoothly. Freshly shredded cheddar creates a much creamier sauce.
Use sharp cheddar cheese. I prefer sharp cheddar because its bold flavor really shines through in the sauce. Mild cheddar will work, but the finished casserole won’t have quite as much cheesy flavor.
Don’t boil the cheese sauce. After adding the cheddar, remove the skillet from the heat and stir until the cheese melts. Boiling a cheese sauce can cause it to become grainy or separate.
Drain the potatoes well. Extra water from the potatoes can thin out the cheese sauce. Let the potatoes drain for a few minutes before adding them to the baking dish.
Taste before adding extra salt. Smoked sausage and cheddar cheese both contain sodium. I recommend tasting the cheese sauce and adjusting the seasoning before assembling the casserole.
Let the casserole rest before serving. Just 5 minutes out of the oven gives the cheese sauce a chance to settle and thicken slightly.
Can you make this casserole without boiling the potatoes first?
Yes, but you’ll need to change the baking time and add some moisture to the dish.
I recommend boiling the potatoes before baking because it gives you more control over their texture.
When the potatoes are partially cooked, you only need to bake the casserole long enough to finish cooking them and get the cheese bubbly.
If you want to skip the boiling step, slice the potatoes into smaller pieces, approximately ½-inch cubes.
You’ll also want to add an additional ½ cup of milk to the sauce, since the raw potatoes will absorb some moisture while baking.
Cover the casserole tightly with aluminum foil and bake at 375°F for approximately 50-60 minutes, checking that the potatoes are tender.
Remove the foil, sprinkle the remaining cheddar over the top, then bake uncovered for another 10-15 minutes.
The exact cooking time will depend on the size of your potatoes.
While this method works, I prefer partially cooking the potatoes first. It gives the casserole a more predictable texture and cuts down on the time it needs to spend in the oven.
Recipe variations
One of my favorite things about this casserole is how easy it is to change the ingredients based on what you have in your kitchen!
Here are a few delicious variations to try.
Broccoli, cheese, and smoked sausage casserole
If you want to add some vegetables, broccoli is a great option!
Add 2 cups of small broccoli florets to the casserole along with the potatoes and smoked sausage.
I recommend steaming the broccoli for 2-3 minutes before adding it to the baking dish.
This softens it slightly, so it finishes cooking at the same time as the potatoes.
The combination of broccoli, cheddar cheese, potatoes, and smoked sausage is so delicious!
Bacon cheddar smoked sausage casserole
If you love bacon, you’re going to love this variation!
Cook 6 slices of bacon until crispy, then crumble them into small pieces.
Prepare the casserole according to the recipe instructions.
Before baking, sprinkle the cooked bacon over the top with the remaining cheddar cheese.
I like saving a little bacon to add after baking, so it stays crispy.
Spicy smoked sausage and potatoes
Want to add a little kick to this cheesy casserole?
Use spicy smoked sausage or andouille sausage instead of regular smoked sausage.
You can also add ¼ teaspoon of cayenne pepper to the cheese sauce or replace 1 cup of cheddar with shredded pepper jack cheese.
For even more spice, add a small can of diced green chilies to the casserole before baking.
Ranch cheesy potato casserole
Ranch seasoning is a delicious addition to potatoes and smoked sausage.
Add 1 tablespoon of ranch seasoning mix to the cheese sauce, along with the garlic powder and paprika.
Since ranch seasoning contains salt, reduce the added salt in the recipe.
The combination of ranch, cheddar cheese, and smoky sausage is perfect for an easy family dinner!
Extra cheesy potato casserole
If you’re a serious cheese lover, this variation is for you!
Replace 1 cup of sharp cheddar cheese with Monterey Jack cheese.
Monterey Jack melts beautifully and has a mild, creamy flavor that pairs perfectly with sharp cheddar.
You can also add another ½ cup of shredded cheese over the top before baking.
For a slightly smoky flavor, try adding ½ cup of shredded smoked gouda to the sauce.
Frequently asked questions
What kind of smoked sausage is best for this recipe?
I recommend using fully cooked smoked sausage for this casserole.
Traditional smoked pork sausage, beef smoked sausage, and kielbasa are all great options.
Kielbasa has a delicious garlic flavor that pairs especially well with potatoes and cheddar cheese.
If you prefer a lighter option, you can also use fully cooked turkey smoked sausage.
For a little heat, try using smoked andouille sausage.
No matter which type you choose, make sure it’s fully cooked before adding it to the casserole, since these instructions are designed for ready-to-eat smoked sausage.
Do you need to cook smoked sausage before adding it to a casserole?
If you’re using fully cooked smoked sausage, you don’t need to cook it again before adding it to the casserole.
However, I highly recommend browning the slices in a skillet first.
This gives the sausage a slightly crispy exterior and brings out its smoky, savory flavor.
It also allows some of the fat to render from the sausage before it’s mixed with the creamy cheese sauce.
You can skip this step if you’re short on time, but the extra flavor is definitely worth a few minutes!
Can you use frozen hash browns instead of fresh potatoes?
Yes! This recipe can also be made with frozen diced hash brown potatoes.
I recommend using approximately 28-32 ounces of frozen diced potatoes in place of the 2 pounds of fresh potatoes.
Choose plain diced hash browns rather than shredded potatoes if you want to keep the same texture.
Thaw the potatoes in the refrigerator and drain any excess moisture before using them.
Since frozen hash browns are often partially cooked, you can skip boiling the potatoes and proceed with assembling the casserole.
Bake until the center is hot, the sauce is bubbling, and the potatoes are completely tender.
Can you make this casserole with cream of chicken soup?
Yes, you can make a shortcut version of this recipe using condensed cream of chicken soup.
Instead of preparing the homemade cheese sauce, combine one 10.5-ounce can of condensed cream of chicken soup with ½ cup of sour cream, ½ cup of milk, and 1½ cups of shredded cheddar cheese.
Stir in the garlic powder, paprika, and black pepper.
Pour this mixture over the partially cooked potatoes and browned sausage, then sprinkle the remaining cheese over the top.
Bake according to the recipe instructions.
This version has a slightly different flavor and texture, but it’s a great option if you want to save a little preparation time.
Can you use a different type of cheese?
Absolutely!
Sharp cheddar is my favorite, but there are several other cheeses that work well in this recipe.
Colby Jack cheese is a great choice if you prefer a milder flavor.
Monterey Jack melts smoothly and creates a creamy sauce, while smoked gouda adds a wonderful smoky flavor.
You can also combine cheddar and mozzarella for a milder, stretchy cheese topping.
I recommend using at least some cheddar in the sauce because its flavor pairs so well with the potatoes and sausage.
Why is my potato casserole watery?
If your casserole has too much liquid, there are a few possible reasons.
The potatoes may not have been drained completely after boiling, or the cheese sauce may not have thickened enough before adding it to the baking dish.
When preparing the sauce, make sure to cook the butter, flour, and milk mixture until it begins to thicken before adding the cheese.
You also want to drain the potatoes thoroughly.
If the casserole looks a little loose when it first comes out of the oven, allow it to rest for 5-10 minutes before serving.
The sauce will naturally thicken slightly as it cools.
Can you make this casserole gluten free?
Yes! You can make a gluten-free version with a few substitutions.
Replace the 2 tablespoons of all-purpose flour with 1 tablespoon of cornstarch.
Instead of making a flour-based roux, whisk the cornstarch with 2 tablespoons of cold milk until smooth.
Heat the butter and remaining milk in a saucepan, then whisk in the cornstarch mixture.
Continue cooking until the sauce thickens before adding the cheese.
You’ll also want to make sure the smoked sausage, Dijon mustard, and other packaged ingredients are labeled gluten free.
What to serve with it
This Cheese Potato Smoked Sausage Casserole is hearty enough to serve as a main course, but it’s also delicious paired with a few simple side dishes.
Since the casserole is rich and cheesy, I like serving it with something fresh to balance out the meal.
A simple green salad is one of my favorite options. Crisp lettuce, tomatoes, cucumbers, and a tangy vinaigrette are a perfect contrast to the creamy potatoes.
Roasted green beans are another great choice. Toss fresh green beans with olive oil, salt, and pepper, then roast them until tender with slightly crispy edges.
Steamed broccoli is an easy vegetable that pairs perfectly with cheddar cheese. You can even spoon a little of the casserole’s extra cheese sauce over the broccoli!
Roasted Brussels sprouts are delicious served alongside smoked sausage. Their slightly crispy, caramelized edges add a nice contrast to the soft potatoes.
Garlic bread is another delicious option. Warm, buttery garlic bread is perfect for scooping up any extra cheese sauce left on your plate.
If you’re serving this casserole for a potluck or family gathering, it also goes well with coleslaw, cucumber salad, or a fresh fruit salad.
For an easy weeknight dinner, I’d serve it with a green salad or roasted vegetables and call it a meal!
Can you make this casserole ahead of time?
Yes! This casserole is a great make-ahead dish, especially when you’re preparing dinner for a busy evening or planning a family gathering.
To make it ahead of time, prepare the potatoes, brown the smoked sausage, and make the cheese sauce according to the recipe instructions.
Combine everything in the prepared baking dish, but don’t bake it yet.
Allow the ingredients to cool, then cover the baking dish tightly and refrigerate promptly for up to 24 hours.
I recommend waiting to sprinkle the final ½ cup of cheddar cheese over the top until right before baking.
When you’re ready to cook, remove the casserole from the refrigerator while the oven preheats.
Bake at 375°F for approximately 35-45 minutes, or until the center is thoroughly heated and the sauce is bubbling.
Because the casserole is starting cold, it will take a little longer to heat through than when it’s assembled with warm ingredients.
If the cheese begins browning too quickly, loosely cover the baking dish with aluminum foil.
This make-ahead method is perfect for holiday dinners, potlucks, or those nights when you want a homemade meal without doing all of the preparation right before dinner!
How to store and reheat leftovers
One of my favorite things about making a large casserole is having leftovers for another meal!
These cheesy potatoes and smoked sausage are delicious reheated, and they’re easy to store in the refrigerator or freezer.
How to store them
Allow the casserole to cool slightly, then transfer any leftovers to shallow, airtight containers.
Refrigerate within 2 hours of cooking.
Leftover smoked sausage and potato casserole will stay good in the refrigerator for 3-4 days when stored properly at 40°F or below.
I recommend dividing the leftovers into individual portions, so they’re easy to grab for lunch or dinner throughout the week.
How to reheat them
My favorite way to reheat this casserole is in the oven.
Preheat the oven to 350°F.
Place the leftover casserole in an oven-safe baking dish and add 1-2 tablespoons of milk.
Cover loosely with aluminum foil and bake for approximately 15-25 minutes, depending on the amount you’re reheating, until the center reaches 165°F.
The milk helps keep the cheese sauce creamy as it reheats.
You can also reheat individual portions in the microwave.
Place a serving in a microwave-safe bowl, add a splash of milk, and cover loosely.
Heat in 30-60 second intervals, stirring between each interval, until the potatoes and sausage are hot throughout.
If you love extra cheese, sprinkle a little fresh cheddar over the top before reheating!
Can you freeze smoked sausage and potato casserole?
Yes, you can freeze this casserole, although the texture may change slightly after thawing.
Potatoes sometimes become a little softer or grainier after freezing, and cheese sauces can separate during reheating.
For the best results, I recommend freezing fully cooked portions in airtight, freezer-safe containers.
Freeze for up to 2 months for the best quality.
When you’re ready to enjoy the leftovers, thaw them overnight in the refrigerator.
Reheat in the oven at 350°F, covered with foil, until the center reaches 165°F.
If the sauce looks a little thick or separated, add a splash of milk and gently stir before serving.
More easy casserole recipes
If you love this cheesy smoked sausage and potato casserole, there are so many other delicious casseroles you can make for an easy family dinner!
Cheesy hamburger potato casserole is another hearty comfort food meal. Layers of seasoned ground beef, tender potatoes, and melted cheese make it perfect for a weeknight dinner.
Broccoli cheddar chicken casserole is a great way to combine protein, vegetables, and plenty of cheesy goodness in one baking dish.
Sausage and rice casserole is another easy option. Smoked sausage, rice, vegetables, and seasonings bake together for a flavorful family meal.
Cheesy hash brown casserole is always popular at holidays and potlucks. It’s creamy, comforting, and made with simple ingredients.
And if you’re craving even more cheese, you can never go wrong with a big pan of baked macaroni and cheese!
I love keeping easy casserole recipes in my dinner rotation because they’re so versatile. You can serve them for a family dinner, bring them to a potluck, or prepare them ahead of time for a busy week.
This Cheese Potato Smoked Sausage Casserole is definitely one to save!
With tender potatoes, smoky sausage, creamy cheddar cheese sauce, and a golden layer of melted cheese on top, it’s a delicious meal that brings all of your favorite comfort food flavors together in one dish.
Serve it warm, sprinkle a little fresh parsley on top, and enjoy every cheesy bite!
Cheese Potato Smoked Sausage Casserole Recipe
Ingredients
- 2 pounds Yukon Gold potatoes peeled and diced into ¾-inch cubes
- 14 ounces fully cooked smoked sausage sliced into ¼-inch rounds
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2½ cups sharp cheddar cheese freshly shredded and divided
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Preheat the oven. Preheat the oven to 375°F. Spray a 9-inch by 13-inch baking dish with nonstick cooking spray.
- Cook the potatoes. Place diced potatoes in a large pot of salted water. Bring to a boil and simmer for 8-10 minutes, until just barely fork-tender. Drain well and set aside.
- Brown the sausage. Heat olive oil in a large skillet over medium-high heat. Add sliced smoked sausage and diced onion. Cook for 6-8 minutes, until the sausage is lightly browned and the onions are softened. Remove from the skillet.
- Make a roux. Melt butter in the same skillet over medium heat. Add flour and whisk for 1 minute, until smooth.
- Add the milk. Slowly pour in the milk, whisking constantly. Cook for 3-5 minutes, until the mixture begins to thicken.
- Season the sauce. Reduce heat to low. Add Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Stir to combine.
- Add the cheese. Remove the skillet from the heat. Stir in 2 cups of shredded cheddar cheese until melted and smooth.
- Assemble the casserole. Add the drained potatoes and browned sausage mixture to the prepared baking dish. Pour the cheese sauce over everything and gently stir to combine.
- Top with cheese. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the casserole.
- Bake. Bake uncovered for 25-30 minutes, until the cheese is melted, the sauce is bubbling, and the potatoes are completely tender.
- Serve. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
