Smoked Sausage Cheddar Potato Bake
A hearty and satisfying casserole that combines tender chunks of potato with creamy, cheesy richness and savory smoked sausage. This bake delivers layers of flavor, from the golden melt of cheddar to the robust taste of smoked meat, all tied together in a comforting, oven-baked dish perfect for family dinners or casual gatherings.
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Ingredients
- 2 pounds of peeled and cubed russet or Yukon gold potatoes
- One 14-ounce link of smoked sausage such as kielbasa or andouille, sliced into rounds
- 1 cup of full-fat sour cream
- ½ teaspoon of granulated garlic
- ¼ teaspoon of ground black pepper
- ½ teaspoon of onion powder
- 1 10.5-ounce can of condensed cream of chicken soup
- ½ teaspoon of fine salt
- ½ cup of whole milk
- 2 cups of grated sharp cheddar cheese separated
- Optional: minced fresh parsley or chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray or softened butter.
- In a mixing bowl, combine the cream of chicken soup, sour cream, milk, 1½ cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Whisk until the mixture is smooth and uniform.
- Place the diced potatoes and sliced sausage into the prepared baking dish. Pour the cheese mixture evenly over the contents, then gently fold everything together to coat thoroughly.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil, scatter the remaining ½ cup of shredded cheddar over the top, and return to the oven. Bake uncovered for an additional 15 to 20 minutes, until the potatoes are soft and the surface is bubbling and golden.
- Allow the casserole to rest for 5 to 10 minutes before serving. Top with fresh parsley or green onions, if using.
Notes
For a slightly crispier top, broil the casserole for the final 2–3 minutes of baking. Adjust seasonings to taste, especially if using a particularly salty sausage.