Description
A comforting and creamy sausage and potato bake featuring layers of tender sliced potatoes, savory browned sausage, and a rich blend of cheeses, all baked to golden perfection. This hearty casserole is perfect for a satisfying family dinner.
Ingredients
Scale
Meat
- 1 lb sausage (Italian or breakfast sausage), casing removed
Vegetables
- 4 cups potatoes, peeled and thinly sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
Dairy
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Others
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
- Cook Sausage: In a skillet over medium heat, heat olive oil or butter. Add the sausage, breaking it into small pieces, and cook until browned thoroughly.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the sausage and sauté for about 3 minutes until they soften and become fragrant.
- Layer Potatoes: Grease a baking dish and layer half of the thinly sliced potatoes evenly at the bottom.
- Add Sausage Mixture: Spread the cooked sausage, onion, and garlic mixture evenly over the potato layer.
- Top with Remaining Potatoes: Add the remaining sliced potatoes on top of the sausage mixture to create a second layer.
- Add Cream and Seasonings: Pour the heavy cream evenly over the layered potatoes and sausage. Sprinkle dried thyme, salt, and pepper to taste for flavor.
- Cover and Bake: Cover the baking dish with foil and bake in the oven for 45 minutes to allow the potatoes to cook through and the flavors to meld.
- Add Cheese and Continue Baking: Remove the foil, sprinkle shredded cheddar cheese and grated Parmesan cheese on top, then bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley if desired before serving.
Notes
- For a lower fat version, substitute half-and-half for heavy cream and use turkey sausage.
- Ensure potatoes are thinly sliced uniformly for even cooking.
- Use a sharp knife or mandoline slicer to slice potatoes.
- Covering the dish initially helps cook the potatoes through without drying out the top layer.
- Fresh parsley adds a nice pop of color and freshness but can be omitted.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
