Grandma Bev’s rule: if it’s bubbling at the edges, it’s ready to make everyone happy. This sausage and potato casserole is exactly that kind of dish—simple, cozy, and built from pantry staples. Smoked sausage, onions, and potatoes bake together until the sausage coins are browned and the potatoes turn tender with caramelized edges. It’s very much a Midwestern-style oven supper: practical, budget-friendly, and designed to feed a hungry crowd with minimal fuss. You slide the pans into the oven, wait for that bubbling edge and toasty top, and dinner is done.
Serve this casserole straight from the enamel baking pans while it’s still bubbling at the edges, with a simple green salad or steamed green beans for freshness. A tangy side—like coleslaw or sliced pickles—balances the richness of the sausage and potatoes. Warm crusty bread or dinner rolls are great for soaking up the flavorful juices from the bottom of the pan. If you like, offer a little sour cream, grainy mustard, or hot sauce at the table so everyone can customize their plate.
Sausage and Potato Casserole made with Smoked Sausage and Potatoes and Onion
Servings: 6
Ingredients
1 1/2 pounds smoked sausage, cut into 1/2-inch coins
2 1/2 pounds russet or Yukon Gold potatoes, peeled (if desired) and cut into 1/2-inch slices or small chunks
1 large yellow onion, thinly sliced
3 tablespoons olive oil (plus a little more for the pans, if needed)
3 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (or sweet paprika)
1 teaspoon dried thyme or dried Italian seasoning
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1/2 cup low-sodium chicken broth
1/4 cup heavy cream or whole milk (optional, for a slightly saucier casserole)
1/4 cup grated Parmesan cheese (optional, for sprinkling on top)
2 tablespoons chopped fresh parsley or chives, for garnish (optional)
Directions
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