Ingredients
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1 lb smoked sausage, sliced into coins π
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2 lbs potatoes, peeled and diced (Yukon gold or russets work best) π₯
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1 small onion, diced π§
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2 tbsp butter π§
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2 tbsp all-purpose flour
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1 1/2 cups milk π₯
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1/2 cup heavy cream (optional for extra richness)
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1 1/2 cups shredded cheddar cheese, divided π§
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1/2 tsp garlic powder
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1/2 tsp paprika
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Salt and black pepper to taste
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Chopped parsley for garnish (optional)
Instructions
π₯ Step-by-Step Instructions:
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Preheat oven to 375Β°F (190Β°C). Grease a 9×13 baking dish.
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Boil diced potatoes in salted water for about 8β10 minutes, just until fork-tender. Drain and set aside.
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In a large skillet, cook the smoked sausage until browned. Remove and set aside.
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In the same skillet, sautΓ© onions in butter until soft. Add flour and cook for 1β2 minutes to make a roux.
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Slowly whisk in milk and cream, stirring constantly until thickened (about 5 minutes).
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Add garlic powder, paprika, salt, and pepper. Stir in 1 cup of the shredded cheese and mix until melted and smooth.
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In the prepared baking dish, layer half of the potatoes, half of the sausage, and a drizzle of cheese sauce. Repeat with remaining ingredients.
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Sprinkle the top with the remaining 1/2 cup cheese.
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Bake uncovered for 25β30 minutes, or until bubbly and golden.
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Garnish with parsley before serving (optional but pretty!).
Β
Notes
Serving Ideas π½οΈ
This casserole is a full meal in itself, but here are a few tasty pairings:
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A crisp green salad π₯
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Steamed green beans or broccoli π₯¦
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Buttery dinner rolls
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A side of sour cream or hot sauce for dipping