Cheese Potato Smoked Sausage Casserole Recipe
Make this delicious Cheese Potato Smoked Sausage Casserole with tender Yukon Gold potatoes, savory smoked sausage, and a rich homemade cheddar cheese sauce. Baked until golden and bubbly, this easy, cheesy casserole is perfect for family dinners, potlucks, or holiday gatherings!
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.
Notes
Potatoes: Yukon Gold potatoes are recommended, but russet or red potatoes will also work.
Sausage: Use fully cooked smoked sausage, kielbasa, beef sausage, or turkey smoked sausage.
Cheese: Freshly shredded sharp cheddar cheese gives the sauce the best flavor and texture.
Extra creamy: Replace ½ cup of the milk with half-and-half for a richer cheese sauce.
Spicy version: Add ¼ teaspoon cayenne pepper or substitute pepper jack for part of the cheddar cheese.
Make ahead: Assemble the casserole up to 24 hours in advance, refrigerate promptly, then bake until thoroughly heated.
Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Freeze cooked portions for up to 2 months for the best quality.
Reheating: Add a splash of milk and reheat until the center reaches 165°F.
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