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A close-up of a delicious homemade sausage potato casserole baked in a white ceramic dish, with browned meatballs and golden potatoes.
Reda

Creamy Cheesy Sausage and Potato Casserole

A comforting and hearty one-pan meal featuring savory Italian sausage, tender potatoes, and colorful veggies baked in a rich, creamy cheese sauce. Perfect for a weeknight family dinner or a cozy potluck dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 652
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole Base
  • 1 lb ground Italian sausage mild or hot
  • 2 lbs Russet potatoes peeled and thinly sliced to 1/8-inch thick
  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Creamy Cheese Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed slightly
  • 1 1/2 cups shredded sharp cheddar cheese divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder

Equipment

  • 9x13 Inch Casserole Dish
  • Large skillet
  • Large Mixing Bowl

Method
 

Preparation and Cooking the Sausage
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. In a large skillet over medium-high heat, add the olive oil. Add the chopped onion and bell pepper and cook until softened, about 5-6 minutes.
  3. Add the ground Italian sausage to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 7-8 minutes. Add the minced garlic and cook for another minute until fragrant. Drain off any excess grease and set the mixture aside.
Making the Cheese Sauce
  1. In the same skillet (or a medium saucepan) over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  2. Gradually whisk in the warm milk until the mixture is smooth. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
  3. Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese, the Monterey Jack cheese, paprika, garlic powder, salt, and pepper. Continue stirring until the cheese is completely melted and the sauce is smooth.
Assembling and Baking
  1. In a large mixing bowl, combine the thinly sliced potatoes, the cooked sausage and vegetable mixture, and the cheese sauce. Gently toss everything together until the potatoes and sausage are evenly coated.
  2. Pour the mixture into the prepared casserole dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  3. Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue to bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  4. Let the casserole rest for 10 minutes before serving. This allows it to set up slightly. Garnish with fresh parsley if desired.

Notes

For perfectly tender potatoes, ensure they are sliced thinly and uniformly. A mandoline slicer works best for this. You can substitute the Italian sausage with ground beef, turkey, or breakfast sausage. Feel free to add other vegetables like mushrooms or spinach (add with the sausage). Store leftovers in an airtight container in the refrigerator for up to 3 days.