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.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 20 minutes, or in the microwave in individual portions until heated through. This casserole also freezes well for up to 2 months — thaw overnight in the fridge before reheating.
Lighter swap: For a slightly lighter version, swap the smoked pork sausage for a smoked chicken or turkey sausage and use 2% milk in place of whole milk. The casserole still comes out wonderfully creamy and is a bit more nutritious for the family.
Sodium tip: Smoked sausage can be quite salty on its own, so be sure to use low-sodium chicken broth and taste the cheese sauce before adding any extra salt. You can always add more at the end, but you cannot take it away!