Creamy Sausage Potato Bake (Print-Friendly Version)
Smoked sausage and potatoes baked in a creamy, cheesy sauce for an easy, comforting one-pan dinner.
# Ingredients:
01 -
1 lb smoked sausage or kielbasa, sliced
02 -
4 cups potatoes, peeled and thinly sliced
03 -
1 small onion, diced
04 -
1 can (10.5 oz) cream of mushroom or cream of chicken soup
05 -
¾ cup sour cream
06 -
1½ cups shredded cheddar cheese
07 -
Salt and pepper, to taste
08 -
Optional: chopped parsley, for garnish
# Steps:
01 -
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
02 -
In a large mixing bowl, combine the cream soup, sour cream, and half of the shredded cheddar cheese. Add salt and pepper to taste. Stir in the sliced potatoes, sausage, and diced onion. Mix until everything is evenly coated in the creamy mixture.
03 -
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
04 -
Sprinkle the remaining cheddar cheese evenly over the top.
05 -
Cover the dish with foil and bake for 30 minutes.
06 -
Uncover and bake for an additional 10–15 minutes, until the top is golden and bubbly and the potatoes are tender.
07 -
Allow the bake to rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
# Notes:
01 -
Use a mandoline slicer to get thin, even potato slices for consistent cooking.
02 -
Yukon Gold or Russet potatoes work best for this bake due to their texture and flavor.
03 -
Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.
04 -
Be sure to test a potato slice with a fork to ensure it’s fully tender before removing the dish from the oven.