Easy Cheesy Potato and Smoked Sausage Casserole: The One-Dish Dinner That Saves Busy Weeknights.

There are nights when cooking feels like one more task on an already overwhelming list. This cheesy potato and sausage casserole is my answer to those evenings—a complete meal in one dish that requires minimal prep and even less cleanup. It’s the kind of recipe that makes you look like you spent hours in the kitchen when you actually threw everything together in about fifteen minutes.

I developed this smoked sausage casserole during a particularly chaotic period when my family needed real meals but I had zero energy for complicated cooking. The beauty lies in its simplicity: sliced potatoes, smoky sausage, plenty of cheese, and a creamy sauce that brings everything together. Everything bakes in one pan, the oven does the work, and you end up with a bubbling, golden casserole that satisfies everyone from picky kids to hungry adults.

What sets this potato casserole apart from other throw-it-together recipes is the technique of layering rather than mixing everything. The potatoes on the bottom get tender and absorb all those savory flavors, the sausage releases its smoky goodness throughout, and the cheese on top gets bubbly and golden. The cream sauce isn’t complicated—just a few ingredients whisked together—but it transforms simple ingredients into something cohesive and comforting.

This recipe is forgiving, adaptable, and perfect for feeding a crowd or meal prepping for the week. It reheats beautifully, tastes even better the next day, and uses ingredients you probably already have. Whether you’re cooking for a family dinner, bringing a dish to a potluck, or just need something reliable on a Tuesday night, this casserole delivers.

Ingredients

For the Casserole:

3 pounds russet potatoes, peeled and sliced 1/4 inch thick
1 pound smoked sausage (kielbasa or smoked turkey sausage), sliced into rounds
1 medium yellow onion, diced
2 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
3 tablespoons butter, plus more for greasing the dish
3 tablespoons all-purpose flour
2 cups whole milk
1 cup chicken or vegetable broth
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons fresh parsley, chopped (for garnish)

Optional Add-ins:

1 cup frozen peas or corn
1 bell pepper, diced
1/2 cup sour cream for extra creaminess

Instructions

Preheat your oven to 375°F and generously butter a 9×13 inch baking dish. The butter prevents sticking and adds flavor to those bottom layers of potatoes that get beautifully crispy against the pan. While the oven heats, prepare your potatoes by peeling and slicing them into uniform rounds about 1/4 inch thick. A mandoline makes this quick work, but a sharp knife works fine—just try to keep the slices consistent so they cook evenly.

Start making the cream sauce while you work on the potatoes, as multitasking here saves time. In a medium saucepan, melt the butter over medium heat until it’s fully liquid and just starting to foam. Add the minced garlic and cook for about 30 seconds until fragrant but not browned—burnt garlic will make your entire casserole bitter.

Sprinkle the flour over the melted butter and garlic, whisking constantly to create a roux. Cook this mixture for about a minute, stirring continuously. The raw flour smell should disappear and the mixture should be smooth and bubbly. This step is crucial for a sauce that’s creamy rather than gritty.

Gradually pour in the milk while whisking constantly to prevent lumps. Add it slowly at first—just a splash, whisking until smooth, then another splash. Once you’ve incorporated about half the milk and the mixture is smooth, you can add the rest more quickly. Pour in the broth and continue whisking.

Season the sauce with smoked paprika, thyme, onion powder, pepper, and salt. Bring the mixture to a gentle simmer, stirring frequently. The sauce will thicken as it heats—you’re looking for a consistency that coats the back of a spoon but is still pourable. This should take about 3-4 minutes. Remove from heat and set aside.

Now you’re ready to assemble. Layer half of the sliced potatoes in the bottom of your prepared baking dish, overlapping them slightly like shingles on a roof. Season this layer lightly with a pinch of salt and pepper. Scatter half of the diced onion over the potatoes, then arrange half of the sausage slices on top.

Sprinkle 1 cup of the cheddar cheese over this first layer. The cheese between layers helps bind everything together and creates pockets of melted goodness throughout the casserole. Repeat the layering process: remaining potatoes, the rest of the onion, remaining sausage slices, and another cup of cheddar cheese.

Pour the cream sauce evenly over the entire casserole, using a spoon to help distribute it if needed. The sauce should seep down between the layers—use a knife to poke a few spots if it’s pooling on top. This ensures every bite gets that creamy coating.

Top the casserole with the remaining cheddar cheese and all of the mozzarella. Cover the baking dish tightly with aluminum foil. The foil traps steam during the first part of baking, which helps the potatoes cook through without drying out.

Bake covered for 45 minutes. The potatoes should be nearly tender when pierced with a fork. Remove the foil and continue baking for another 20-25 minutes until the cheese on top is golden brown and bubbly, and the edges are slightly crispy. If you want an extra-golden top, run it under the broiler for 1-2 minutes at the very end, watching carefully to prevent burning.

Let the casserole rest for 10 minutes before serving. This resting time allows the sauce to thicken further and makes serving much neater. Garnish with fresh parsley for a pop of color and freshness.

Flavor & Texture Notes

This potato and sausage casserole delivers layers of comfort in every bite. The potatoes on the bottom become incredibly tender, almost melting into the creamy sauce, while those near the top maintain a bit more structure. The smokiness from the sausage permeates the entire dish, giving it a depth that plain potatoes could never achieve on their own.

The cream sauce brings everything together with a velvety richness that’s savory rather than heavy. The smoked paprika adds a subtle warmth and complexity, while the thyme provides an herbal note that keeps the dish from feeling one-dimensional. The garlic mellows as it bakes, adding aromatic depth without overwhelming the other flavors.

The cheese creates multiple textural experiences. Between the layers, it melts into stretchy pockets that connect the potatoes and sausage. On top, it forms a golden, slightly crispy crust that provides textural contrast. The combination of sharp cheddar and mild mozzarella gives you both flavor intensity and that satisfying cheese pull.

The sausage slices develop slightly crispy edges where they’re exposed, adding little bursts of concentrated smoky flavor and textural variety. The onions soften and sweeten during baking, disappearing into the background as a flavor enhancer rather than a distinct ingredient.

Tips & Variations

Potato Selection: Russet potatoes are ideal because they’re starchy and absorb the cream sauce beautifully. Yukon Golds work well too and have a naturally buttery flavor. Avoid waxy potatoes like red potatoes, which don’t absorb liquid as well and can become gummy.

Sausage Options: Smoked kielbasa is traditional, but turkey sausage works for a lighter version. Andouille sausage adds Cajun spice, while chicken sausage with apple or sun-dried tomatoes adds interesting flavor notes. Even regular breakfast sausage, browned and crumbled, works in a pinch.

Cheese Variations: Try smoked gouda for extra smokiness, pepper jack for heat, or gruyere for sophistication. A combination of cheeses usually works better than just one type—mixing a sharp cheese with a good melter gives you both flavor and texture.

Vegetable Additions: Bell peppers, frozen peas, corn, or diced zucchini can be layered in for extra nutrition. If adding vegetables with high water content like zucchini, salt them lightly and let them drain for 10 minutes first to prevent a watery casserole.

Make It Lighter: Use turkey sausage, reduce the cheese by half, and substitute milk with unsweetened almond milk or low-fat milk. The sauce will be slightly thinner but still tasty. You can also add extra vegetables to bulk up the dish with fewer calories.

Spice It Up: Add diced jalapeños between layers, use hot Italian sausage instead of smoked sausage, or sprinkle red pepper flakes into the cream sauce. A dash of hot sauce in the cream mixture adds heat throughout.

Storage & Make-Ahead

This casserole is a meal prep champion. Assemble it completely up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then add an extra 10 minutes to the covered baking time since it’s starting cold.

Leftovers keep beautifully in the refrigerator for 4-5 days in an airtight container. Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole casserole covered with foil in a 350°F oven for about 20 minutes until warmed through.

For freezing, assemble the casserole in a freezer-safe dish but don’t bake it. Cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking as directed. You can also freeze baked casserole, though the texture of the potatoes changes slightly—they become a bit softer but still taste great.

Portion out leftovers into individual containers with tight-fitting lids for grab-and-go lunches throughout the week. They reheat perfectly in the microwave and taste just as good as the day you made it.

Serving Suggestions

This cheesy potato casserole is substantial enough to be a complete one-dish meal, but it pairs beautifully with simple sides that add freshness. A crisp green salad with a tangy vinaigrette cuts through the richness and adds vegetables to the plate. Steamed broccoli, green beans, or roasted Brussels sprouts provide color and nutrition.

For a complete comfort food spread, serve with garlic bread or dinner rolls for soaking up any extra sauce. A simple coleslaw adds crunch and acidity that balances the creamy casserole. In summer, sliced tomatoes with a drizzle of olive oil and fresh basil make a refreshing counterpoint.

This casserole works beautifully for potlucks and gatherings. Transport it in the baking dish covered with foil, and reheat it in the host’s oven if needed. It holds well on a buffet table and appeals to a wide range of tastes.

For Sunday meal prep, make this casserole on the weekend and portion it into containers alongside some roasted vegetables. You’ve just created several ready-made dinners for the week ahead.

FAQ

Can I use frozen hash browns instead of sliced potatoes? Yes, frozen hash browns work but create a different texture. Use thawed shredded hash browns or cubed hash browns, and reduce the baking time by about 10 minutes since they cook faster than thick potato slices. The casserole will be less structured but still tasty.

Why are my potatoes still hard after baking? This usually means the potato slices were cut too thick or the casserole wasn’t covered properly during the first baking phase. Make sure slices are no thicker than 1/4 inch and cover tightly with foil for the first 45 minutes to trap steam. If potatoes are still firm, cover again and bake longer.

Can I make this without the cream sauce? The cream sauce is what makes this casserole hold together and keeps the potatoes from drying out. For a simpler version, you can use a can of cream of mushroom or cream of chicken soup thinned with 1/2 cup milk, though it won’t taste as fresh and the sodium content will be higher.

How do I prevent the cheese from burning on top? Cover the casserole with foil for most of the baking time, only removing it for the last 20-25 minutes. If the cheese is browning too quickly, tent it loosely with foil. Position the oven rack in the center rather than the top third to prevent excessive browning.

Can I use a different type of meat? Absolutely. Cooked bacon crumbled throughout works wonderfully. Ground beef or turkey, browned and seasoned, can replace the sausage. Ham cubes, leftover rotisserie chicken, or even meatballs sliced in half all work. Just make sure any raw meat is fully cooked before adding it to the casserole.

Some recipes earn their place in your regular rotation because they solve a real problem. This cheesy potato and smoked sausage casserole does exactly that—it turns simple, affordable ingredients into a meal that satisfies everyone without demanding hours of your time or creating a sink full of dishes. Whether you’re feeding your family on a busy Tuesday or bringing something reliable to a potluck, this casserole proves that easy doesn’t have to mean boring. Make it once, and you’ll understand why it’s the kind of recipe you’ll find yourself returning to again and again.