If you’re in the mood for comfort food that oozes cheese, has smoky richness, and is blissfully easy to make, Cheesy Potato & Smoked Sausage Casserole is pure magic. It’s the kind of soul-warming dinner that disappears fast—creamy cheddar and velvety potatoes wrapped around hearty sausage, all baked to golden, bubbly perfection.
Why You’ll Love This Recipe
- Super Hearty & Satisfying: Every bite is packed with savory sausage, tender potatoes, and loads of gooey cheese—it’s a full, comforting meal in one dish.
- Easy Weeknight Magic: With simple steps and minimal prep, this casserole is totally doable on busy nights or for meal prepping ahead.
- Crowd-Pleasing Flavors: The smoky sausage, rich cheese sauce, and crispy baked topping make Cheesy Potato & Smoked Sausage Casserole an instant family favorite.
- Wonderfully Customizable: Swap in your favorite cheeses, spice up the seasoning, or switch the sausage—it’s endlessly adaptable to your cravings.
Ingredients You’ll Need
Just a handful of classic kitchen staples come together to make Cheesy Potato & Smoked Sausage Casserole absolutely irresistible. Each ingredient brings a special something—creamy texture, smoky flavor, melty goodness, or that golden baked finish you can’t resist.
- Russet potatoes: Their fluffy texture soaks up the cheese sauce and bakes to perfect tenderness—don’t skip peeling for a silky bite.
- Smoked sausage: Use your favorite brand; its smoky, savory flavor anchors the whole casserole. Slicing thin ensures every bite gets a bit of meat.
- Butter: Creates a rich roux as the base of the cheese sauce and adds depth of flavor.
- Flour: Thickens your sauce until it’s luxurious—be sure to cook it until the “floury” taste disappears.
- Half & half (or milk): For a creamy, luscious cheese sauce. Whole milk works for lighter results, but half & half makes it extra dreamy.
- Velveeta cheese: Melts like a charm into a smooth, dreamy cheese sauce. Cubing it helps it melt faster.
- Shredded sharp cheddar cheese: Adds punchy cheddar flavor and gives you that tempting melted cheese layer on top.
- Smoked paprika: A dash gives gentle warmth and helps amplify the sausage’s smokiness.
- Salt & pepper: Don’t forget these kitchen classics—season to taste for full flavor in every bite.
- Olive oil (for sautéing): Helps brown the sausage to crispy, flavorful perfection.
- Nonstick cooking spray: Prevents the casserole from sticking and makes cleanup a breeze.
Variations
One of the absolute joys of Cheesy Potato & Smoked Sausage Casserole is how effortlessly you can make it your own. Tweak the cheeses, swap the sausage, or toss in extra veggies—the possibilities are endless and delicious!
- Spicy Kick: Stir in sliced jalapeños, hot sauce, or a pinch of cayenne for some extra heat and bold flavor.
- Lighter Version: Use turkey sausage and substitute milk for half & half to reduce fat without losing creamy goodness.
- Veggie Packed: Add sautéed bell peppers, onions, or even baby spinach for color, texture, and an added boost of nutrition.
- Different Cheeses: Try Monterey Jack, pepper jack, or smoked gouda instead of (or in addition to) cheddar for a new cheesy spin.
- Gluten-Free Adaptation: Swap flour for your favorite gluten-free blend or cornstarch to thicken the sauce—no one will notice a difference.
How to Make Cheesy Potato & Smoked Sausage Casserole
Step 1: Brown the Smoked Sausage
Start by slicing your smoked sausage on the thinner side—this helps each coin get nicely crisped. Heat 1–2 tablespoons of olive oil in a large skillet over medium-low, toss in the sausage, and sauté, stirring and flipping, until golden and fragrant. The browning brings out the sausage’s amazing smokiness and adds those irresistible crisp edges that make every bite pop.
Step 2: Layer the Potatoes and Sausage
While your sausage is working its magic, boil the cubed Russet potatoes until they’re tender but still holding their shape. Drain and add them to a greased 9×13-inch baking dish. Scatter the browned sausage over, then gently stir to distribute evenly—don’t mash, just a couple gentle turns so everyone gets potatoes and sausage in every scoop.
Step 3: Make the Cheese Sauce
Turn up the skillet to medium and toss in the butter. Once melted, whisk in the flour, stirring constantly for about a minute to cook off the raw taste. Gradually add half & half (or milk), just a bit at a time, whisking smoothly after each addition. The sauce will thicken beautifully—when it does, stir in Velveeta cubes, smoked paprika, salt, and pepper. Keep stirring until Velveeta is completely melted and the cheese sauce is ultra-smooth and dreamy.
Step 4: Assemble and Bake
Pour the silky cheese sauce evenly over the potatoes and sausage, letting it seep into every corner. Sprinkle the shredded sharp cheddar over the top—it’ll melt and bake into a gorgeous bubbly crust. Slide the dish into a preheated 350°F oven, and bake for 35–45 minutes until golden brown and the potatoes are fork-tender.
Pro Tips for Making Cheesy Potato & Smoked Sausage Casserole
- Potato Texture Matters: Don’t overboil the potatoes—they should be soft, but not falling apart, for the best casserole texture.
- Sear to Sizzle: Let sausage slices get truly browned for maximum flavor and those irresistible crispy edges.
- Silky Smooth Sauce: Add milk slowly and keep whisking; this helps avoid lumps and gives a perfectly luscious cheese sauce.
- Prep Ahead: You can boil the potatoes and slice the sausage a day ahead for easy assembly on busy nights!
How to Serve Cheesy Potato & Smoked Sausage Casserole
Garnishes
This casserole truly shines with the simplest finishing touches—try a sprinkle of fresh chopped chives or parsley for color, or a whisper of extra smoked paprika for a picture-perfect pop. If you want a little crunch, sliced green onions add a light, zippy kick that wakes up every serving.
Side Dishes
Balance all that cheesy richness with a crisp green salad, garlicky green beans, or simple steamed broccoli. Warm rolls or a rustic baguette are perfect for soaking up any leftover cheese sauce on your plate (you won’t want to waste a drop!).
Creative Ways to Present
For a cozy gathering, serve Cheesy Potato & Smoked Sausage Casserole in individual ramekins—guests get their own bubbling mini casserole! Or go rustic with a big, family-style baking dish in the center of the table, letting everyone dig in for a hearty, homey scoop.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge! Just transfer any cooled Cheesy Potato & Smoked Sausage Casserole to an airtight container and refrigerate for up to 4 days. The flavors actually get even better as they mingle overnight.
Freezing
This casserole freezes well, making it perfect for meal prep. Allow it to cool completely, then wrap tightly with plastic and foil, or transfer to a freezer-safe container. It will keep for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven, covered with foil, at 350°F until hot—about 20–25 minutes. For a quick lunch, single portions can be microwaved (covered) until steamy. If needed, add a splash of milk to keep things creamy!
FAQs
-
Can I use a different type of potato?
Absolutely! While Russet potatoes give a fluffy, creamy texture, Yukon Golds are also wonderful—just a bit more buttery. For red potatoes or waxy potatoes, cut them a little smaller as they don’t break down as much, but the casserole will still be delicious.
-
Is there a way to make Cheesy Potato & Smoked Sausage Casserole ahead of time?
Yes! You can assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temp for about 20 minutes, then bake as directed (it may need a few extra minutes).
-
Can I use a different cheese if I don’t have Velveeta?
Velveeta melts into a super-smooth sauce, but you can swap it for cream cheese, or simply use all shredded cheddar (or a mix of cheddar and Monterey Jack). Your sauce might be a touch less creamy, but still incredibly tasty.
-
What kind of smoked sausage works best?
Use your favorite—classic smoked pork sausage, kielbasa, or turkey sausage all work lovely in this casserole. Just be sure to slice it thin so every forkful gets some of that smoky, savory bite.
Final Thoughts
I can’t recommend Cheesy Potato & Smoked Sausage Casserole enough—it’s a little bit nostalgic, a ton comforting, and always a hit at my table. Next time you’re craving a one-dish dinner everyone will love, gather up these pantry staples and give this recipe a try. I promise, it’ll become a new weeknight (or potluck!) hero in your kitchen.
Print
Cheesy Potato & Smoked Sausage Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Baking
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Potato & Smoked Sausage Casserole is a comforting and flavorful dish that’s perfect for a family dinner or potluck. Creamy cheese sauce coats tender potatoes and savory smoked sausage, baked to golden perfection.
Ingredients
- 3 cups peeled cubed Russet potatoes, boiled until soft but not mushy
- 1 lb smoked sausage* thinly sliced
- 4 tbsp butter
- 4 tbsp flour
- 2 cups half & half or milk
- Salt & pepper to taste
- 1/2 lb Velveeta cheese cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp smoked paprika
Potatoes:
Smoked Sausage:
Cheese Sauce:
Instructions
- Saute Sausage: In a large skillet, over medium low heat, saute the sausage in a large skillet with 1-2 tbsp of olive oil, flipping and stirring until browned.
- Prepare Casserole: Lightly spray a 9×13′ baking dish with non-stick cooking spray. Transfer the cooked potatoes and sausage to the dish.
- Make Cheese Sauce: Melt butter in the skillet over medium heat, whisk in flour, then gradually add half and half, whisking constantly until thickened. Stir in Velveeta, paprika, salt & pepper until smooth.
- Combine & Bake: Pour cheese sauce over potatoes and meat. Sprinkle shredded cheese on top. Bake at 350°F for 35-45 minutes until golden brown and potatoes are fork-tender.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
