Cheesy Potatoes with Smoked Sausage
That Time I Tried Cheesy Potatoes with Smoked Sausage (And Kept Making It)
Alright, so, cheesy potatoes with smoked sausage isn’t exactly the meal I imagined I’d be excited about as a teenager (I had grand plans of soufflés, French onion soup, all that jazz). But you know how some recipes just… happen to you? My friend Jess brought this to a tailgate once, and even though it looked a bit like a hot mess, pretty much everyone came back for seconds. I remember sneaking an extra spoonful while pretending I was “taste testing.” Now, I’d say it’s become one of my top comfort dishes to whip up, especially on those gray days when the dog insists on mud before dinner. It’s warm, hearty, and—well, let’s just say my family isn’t shy about hinting that I should make it again soon.
Why You’ll Love This (I Mean, It’s Pretty Addictive)
I make this when I want something unfussy and totally satisfying. My family goes crazy for this because it’s got that happy cheese-pull thing going on (seriously, who can resist that?!). And if you’ve ever had one of those classic cheesy potato casseroles from potlucks, this is like that but smokier and, dare I say, punchier? Also, not gonna lie, once or twice I’ve cheated and used pre-shredded cheese, and it’s still tasted amazing (even though I always say I’ll grate it fresh next time…).
What You’ll Need (And Some Swaps I’ve Tried)
- Potatoes: 5-6 medium, peeled if you like. I usually go for russets, but I’ve used Yukon Golds in a pinch (they make it a tad creamier, though my grandma would probably be rolling her eyes right now).
- Smoked sausage: One package (roughly 12 oz). Kielbasa is my pinch hitter when the store’s out.
- Cheese: 2 heaping cups shredded Cheddar (honestly, any sharp-ish cheese works—once, I did half Pepper Jack by accident; not bad!)
- Onion: One, any size. Yellow’s my usual, but red onion works for a little zip.
- Butter: About 3 tablespoons. Salted, unsalted—doesn’t seem to matter much.
- Milk: Just about a cup; more if your potatoes are super starchy. Whole makes it the creamiest, but 2% is fine.
- Flour: A couple tablespoons, to thicken things up.
- Garlic: 2 small cloves minced (or, okay, I use the jar stuff if I’m feeling lazy).
- Salt and pepper: To taste.
- Optional extras: Paprika, a handful of green onions, or a scoop of sour cream at the end.
Let’s Get Cooking! (No Need for Perfection)
- Preheat and prep: Oven to 375°F (190°C)—usually I turn it on, then remember the potatoes, and turn it up when I forget.
- Slice & sizzle: Chop potatoes into bite-sized chunks (like, the size you’d want for a one-bite forkful). Cut sausage into half-moons (or just thick coins, if you’re feeling bold). Toss both in a big pan with a splash of oil and cook for about 5-ish minutes. You’re not aiming for perfection; just a little color on the sausage and potatoes starting to soften.
- Vegetable medley: Add in onions and cook until they’re soft-ish—honestly, I toss garlic in now if I remember.
- Cheese sauce time: In a medium saucepan, melt butter over low heat, stir in flour and let it cook for about a minute (this is not the time to answer a text, but I always try). Gradually whisk in milk. Stir constantly till it thickens up—might take 3-4 minutes, but don’t stress if it’s a bit lumpy at first, it usually smooths out with more whisking and determination. Then dump in shredded cheese and stir until gooey and melted. Salt, pepper, maybe a pinch of paprika if you feel wild.
- Combine in casserole dish: Dump your potato-sausage-onion mixture into a greased 9×13-inch casserole dish. Slather with the cheese sauce. Give it a little shake (and this is where I sneak a taste, for science).
- Bake: Pop in the oven for 35-40 minutes, until bubbling and golden up top. If it’s looking pale, I’ll sometimes broil it for a minute, but, um, don’t walk away as I’ve learned (crispy cheese = yes, burnt = yikes)
- Rest & serve: Let it sit 10 minutes. It’ll firm up, plus you’re less likely to scorch your mouth (I never wait long enough. Never learn!).
Notes ‘N Things I’ve Figured Out the Hard Way
- Too much milk? I’ve made potatoes swim before—no one complained but it looked more soup than casserole! Go lightly at first.
- If you’re out of butter, a glug of olive oil is weirdly delicious.
- Sometimes leftovers taste even better, like the flavors hang out and get friendlier overnight.
Some Variations I’ve Tried (The Good, The Bad, The Extra Cheesy)
- Added diced bell peppers with the onions. Bright and sweet—my kids picked them out, but I loved it.
- Subbed half the sausage with crispy bacon. Real rich, almost over the top, but worth trying at least once.
- Tried plant-based sausage, and it was honestly pretty good… though it didn’t crisp up as much. Next time I might try searing it first.
- Used frozen hash browns once when I was out of real potatoes—came out a bit mushy, but nobody revolted. Still, wouldn’t be my first choice.
Equipment (But Don’t Sweat It)
- You want a casserole dish (9×13-ish) but I’ve definitely used a big oven-proof skillet when that one was sitting in the sink.
- Sharp knife and a big pan for the initial sizzle are handy.
- No whisk for sauce? Fork works—takes longer, but gets there in the end (mine disappears into the dishwasher at the worst times).
Storing Leftovers (Not That You’ll Have Any)
Scoop leftovers (if there are any) into a container, fridge up to 3 days. You can freeze it, but honestly, in my house it never lasts more than a day, so… can’t say I’ve tested that thoroughly!
What We Eat With It (Optional but Recommended)
I like to serve this with something crisp and green, like a simple salad or even just sliced fresh cukes with some salt. My dad? He insists on a hunk of crusty bread so he can mop up the cheese sauce (and honestly, he’s not wrong). Oh—once I ate it with a fried egg on top for breakfast and it was oddly perfect.
If I Could Do It Again (And, Well, I Will)
- I once tried to save time and dumped the cheese in cold milk, and it just… sat there, a sad lump. So yeah, heat your milk first (or just be patient).
- Browning the sausage makes a huge difference—those crispy bits are pure gold. Don’t skip this, even if you’re tempted.
- If you double the recipe, (which honestly you might wanna) use two pans—not one massive pile. Turns out, potatoes don’t cook faster just because there are more of them. Learned that the slow, hungry way.
Real-Life FAQ (Or Stuff People Actually Ask Me!)
- Can I assemble this ahead and bake later? Sure can. Sometimes I prep everything, pop it in the fridge, and bake when I get home. Might need an extra ten minutes in the oven.
- Do I have to peel the potatoes? Nope. I only peel them if they look a bit gnarly—skins on gets things done faster, and my kids haven’t noticed (yet).
- Is there a way to make it lighter? Eh, depends what you mean. I’ve swapped in lower fat cheese and milk, and it’s fine but… not quite as fun? Maybe balance it with a salad and call it even.
- Does this reheat well? Honestly, yes! Microwave in bursts with a damp paper towel over the top, or low oven if you’re feeling fancy.
- How do I make it for a crowd? Double everything, use two pans (trust me on this). Or, make a batch ahead and reheat. Nobody complains either way!
So, next chilly evening, give this a try. It’s food that hugs you back—and if you get cheese on your shirt, you’re just living right.
Ingredients
- 6 medium russet potatoes, peeled and diced
- 14 oz smoked sausage, sliced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chopped green onions
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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2In a large bowl, combine diced potatoes, sliced smoked sausage, cheddar cheese, cream of mushroom soup, sour cream, green onions, melted butter, garlic powder, salt, and pepper.
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3Mix everything together until the potatoes and sausage are well coated.
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4Spread the mixture evenly into the prepared baking dish.
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5Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes or until the potatoes are tender and the top is golden and bubbly.
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6Allow to cool for a few minutes before serving. Garnish with extra green onions, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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