Tender sliced potatoes, smoky savory sausage, and a rich, creamy cheese sauce all baked together into one bubbling, golden casserole that the whole family will absolutely devour!
A COZY, CROWD-PLEASING CASSEROLE THE WHOLE FAMILY WILL BEG FOR!
I am not exaggerating when I say this Smoked Sausage and Cheesy Potato Casserole is one of the most highly requested dinners in my house. My family literally lights up when they see it coming out of the oven — all golden and bubbly on top, with that incredible smoky, cheesy smell filling the entire kitchen. I make this several times a month, especially when the weather gets cooler and everyone just wants something warm and comforting on the table.
This is the ultimate weeknight meal because it comes together with ingredients I almost always have on hand, and it does most of its own work in the oven. I can throw it together in the afternoon, pop it in, and boom — dinner is served! It is also one of those rare comfort food dishes that even the pickiest eaters in the family will go back for seconds. I am a happy camper every single time I make it.
To make it a full meal, I love serving this casserole alongside a simple green salad or some steamed broccoli to add a little freshness and keep things nutritious. A side of crusty bread to scoop up all that creamy cheese sauce is never a bad idea either — I’m not judging!
“This casserole is now a permanent staple in our house! I made it on a Sunday and my husband and kids had it eaten in one sitting. I love how simple and budget friendly it is. Thank you so much for sharing this keeper of a recipe!”
– Melissa
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely! While smoked sausage is what gives this casserole its signature smoky flavor, you can easily swap in kielbasa, andouille, or even a chicken sausage if you prefer. Whatever you prefer works great here — just make sure it is a pre-cooked sausage so it heats through properly during baking.
Can I make this casserole ahead of time?
Yes, of course! You can assemble the entire casserole the night before, cover it tightly with foil, and store it in the refrigerator. When you are ready to bake, just let it sit on the counter for about 20 minutes to take the chill off, then bake as directed, adding an extra 10–15 minutes since it will be starting cold.
Can I freeze this casserole?
Absolutely! Let the baked casserole cool completely, then cover it tightly with a layer of plastic wrap followed by foil. It will keep well in the freezer for up to 2 months. Thaw it overnight in the fridge and reheat it covered at 350°F until warmed through — about 30–35 minutes.
What kind of potatoes work best?
I personally love using Yukon Gold potatoes because they are naturally creamy and hold their shape well during baking. Russet potatoes are also a great budget friendly option and work beautifully. Just try to slice them as evenly as possible — about ¼ inch thick — so everything cooks at the same rate.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or cover the whole dish with foil and warm it in a 350°F oven for about 20 minutes. The cheese sauce stays super creamy on reheating!
Can I add vegetables to this casserole?
Absolutely — this dish is super flexible! Diced bell peppers, frozen corn, broccoli florets, or sliced mushrooms all make great additions. I like to layer them in with the potatoes and sausage before pouring the cheese sauce over the top. It is a great way to sneak in some extra nutrition for the family.
What cheese works best for the sauce?
Sharp cheddar is my all-time favorite here because it gives the sauce the most incredible bold, cheesy flavor. You can also mix in some Monterey Jack or Gruyère if you want something a little creamier and more melty. I always recommend shredding your cheese fresh from the block — it melts so much better than pre-shredded cheese!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Smoked Sausage — I use a 14 oz package of smoked sausage, sliced into rounds. Kielbasa or andouille are great swaps.
- Yukon Gold Potatoes — These are my favorite for their creamy texture and buttery flavor. Russets work too if that is what you have on hand.
- Unsalted Butter — Used to build the roux for the cheese sauce. Unsalted lets you control the salt level in the dish.
- All-Purpose Flour — Just a few tablespoons to thicken up that luscious creamy sauce.
- Whole Milk — Gives the sauce a rich, creamy body. You can use 2% milk if that is what you have, though the sauce will be slightly thinner.
- Chicken Broth — Adds a wonderful depth of flavor to the sauce. Low-sodium broth is a great option to keep things from getting too salty.
- Sharp Cheddar Cheese — Freshly shredded from the block for the best melt and flavor — absolutely worth the extra two minutes!
- Garlic — Freshly minced for the best flavor, though garlic powder works in a pinch.
- Yellow Onion — Adds great savory flavor throughout the casserole as it bakes.
- Smoked Paprika — This is my secret weapon — it echoes the smoky flavor of the sausage and takes the whole dish to the next level.
- Salt and Black Pepper — Keep tasting until it is seasoned the way you like!
- Fresh Parsley — Optional, but a little sprinkle on top before serving makes everything look beautiful and adds a little freshness.
How to Make Smoked Sausage And Cheesy Potato Casserole
Start by preheating your oven to 375°F and lightly greasing a 9×13 inch baking dish with cooking spray or a little butter. Scrub your potatoes well and slice them into thin, even rounds — about ¼ inch thick. You want them thin enough to cook through in the oven but not so thin they fall apart. Set those aside while you slice your smoked sausage into ½-inch rounds and dice your onion.
Now let’s pull together that incredible cheese sauce — and I promise it is super simple! Melt your butter in a medium saucepan over medium heat, then add the diced onion and cook for about 3–4 minutes until softened. Add the minced garlic and smoked paprika and cook for another 30 seconds, stirring constantly — don’t let it burn! Whisk in the flour and cook for 1 minute to get rid of that raw flour taste, then slowly pour in the chicken broth and milk, whisking the whole time to keep things smooth. Let the sauce simmer for about 4–5 minutes, stirring frequently, until it has thickened up nicely. Remove from the heat and stir in about three-quarters of your shredded cheddar cheese until it is completely melted and creamy. Season with salt and black pepper.
To assemble the casserole, layer half of the sliced potatoes in the bottom of your prepared baking dish, slightly overlapping them. Scatter half of the sliced sausage evenly over the potatoes, then pour over half of the cheese sauce. Repeat with the remaining potatoes, sausage, and the rest of the cheese sauce. I like to give the dish a gentle shake to help the sauce settle down through all the layers.
Cover the dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil, sprinkle the remaining shredded cheddar cheese over the top, and bake uncovered for another 20–25 minutes until the cheese is golden and bubbling and the potatoes are completely fork-tender. You want to be able to slide a knife straight through without any resistance — that is how you know it is done. Let the casserole rest for about 5 minutes before serving, then top with a little fresh parsley and boom — dinner is served!
Pro Tips
- Slice potatoes evenly — Try to keep all your potato slices right around ¼ inch thick. Uneven slices mean some will be overcooked and mushy while others are still underdone. A mandoline makes this super easy if you have one!
- Shred your own cheese — I know it takes an extra couple of minutes, but freshly shredded cheese melts so much better than the pre-shredded bags from the store. Pre-shredded cheese has anti-caking agents that can make your sauce a little grainy.
- Don’t skip the resting time — Let the casserole sit for at least 5 minutes after it comes out of the oven. This helps the sauce set up slightly so you get clean, beautiful scoops instead of everything sliding around on the plate.
- Brown the sausage first for extra flavor — If you have an extra 5 minutes, quickly sear the sausage slices in a hot skillet before layering them into the casserole. It adds a gorgeous caramelized crust and takes the flavor up a notch.
- Use low-sodium broth — Smoked sausage already carries a good amount of sodium, so using low-sodium chicken broth gives you much better control over the final seasoning of the dish.
- Cover tightly with foil — Do not skip foiling the casserole for the first portion of baking! It traps the steam inside which helps those potato layers cook all the way through before the cheese on top gets a chance to brown too quickly.
What to Serve with Smoked Sausage And Cheesy Potato Casserole
This casserole is absolutely a full, satisfying meal on its own, but if you want to round things out and keep dinner nutritious and balanced, here are some of my favorite things to serve alongside it!
- Simple Green Salad — My personal favorite pairing! A crisp, lightly dressed green salad cuts right through the richness of that creamy cheese sauce and balances everything out perfectly.
- Steamed or Roasted Broccoli — Such a family friendly side that adds great color, nutrition, and a little freshness to the plate.
- Crusty Dinner Rolls — Perfect for scooping up every last bit of that incredible cheese sauce from your dish. I’m not judging if you go back for two!
- Roasted Green Beans — A super simple, budget friendly side that you can pop in the oven right alongside the casserole during the last 20 minutes of uncovered baking.
- Coleslaw — The tangy crunch of a good creamy or vinegar-based coleslaw is a wonderful contrast to this rich, comforting dish.
- Sliced Tomatoes — Sometimes the simplest things are the best — a few thick slices of fresh tomato with a pinch of salt on the side is light, refreshing, and comes together in about 30 seconds.
Any of these sides will make this already wonderful meal feel totally complete — just pick whatever sounds good to you and dig in!
Smoked Sausage And Cheesy Potato Casserole
Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with cooking spray. Slice the potatoes into ¼-inch rounds and slice the smoked sausage into ½-inch rounds. Set aside.
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened, stirring occasionally.
- Add the minced garlic and smoked paprika to the saucepan and cook for 30 seconds, stirring constantly. Whisk in the flour and cook for 1 minute.
- Slowly pour in the chicken broth and milk, whisking continuously to keep the sauce smooth. Bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until the sauce has thickened.
- Remove the saucepan from the heat and stir in 1½ cups of the shredded cheddar until fully melted and smooth. Season with salt and black pepper to taste.
- Layer half of the potato slices in the bottom of the prepared baking dish, slightly overlapping. Scatter half of the sausage slices over the potatoes, then pour over half of the cheese sauce. Repeat with the remaining potatoes, sausage, and cheese sauce.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining ½ cup of shredded cheddar over the top, and bake uncovered for an additional 20–25 minutes, until the cheese is golden and bubbling and the potatoes are completely fork-tender.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve warm.
