Carefully remove the foil from the pans (watch for steam). If using Parmesan, sprinkle it evenly over the top now. Return the uncovered pans to the oven and continue baking for another 20 to 25 minutes, rotating the pans once, until the sausage coins are browned on top, the potatoes have caramelized edges, and the liquid is bubbling at the edges of the pans—this is Grandma Bev’s signal that the casserole is ready to make everyone happy.
Check doneness: Pierce a few potatoes in the center of the pan; they should be completely tender. If they’re still a bit firm, give the casserole another 5 to 10 minutes, keeping an eye on the browning. You want a deep golden color on the sausage and the potato edges without burning.
Remove the pans from the oven and let the casserole rest for about 5 to 10 minutes. The bubbling will slow, the sauce will thicken slightly, and it will be easier to serve clean scoops. Sprinkle with chopped parsley or chives, if using, and bring the enamel pans straight to the table for serving family-style.
Variations & Tips
For a cheesier version, add 1 to 1 1/2 cups of shredded sharp cheddar or a mix of cheddar and mozzarella during the last 10 minutes of baking, letting it melt and brown lightly on top. For extra vegetables, toss in 1 to 2 cups of sliced bell peppers, thinly sliced carrots, or frozen green beans (no need to thaw) with the potatoes and onions; just be sure not to overfill the pans so you still get those caramelized edges. If you prefer a smokier flavor, use a heavily smoked kielbasa or andouille sausage and increase the smoked paprika to 1 1/2 teaspoons. To lighten things up a bit, swap half the potatoes for cauliflower florets or cubed butternut squash, adjusting the cook time as needed until everything is tender. You can also shift the flavor profile: use fresh rosemary and a squeeze of lemon at the end for a brighter, more herb-forward casserole, or stir in a spoonful of grainy mustard with the broth for a tangy, almost German-inspired twist. If you need to make it ahead, assemble everything in the pans up to the point of adding the broth mixture, cover tightly, and refrigerate for up to 24 hours; when ready to bake, add the broth and cream, then bake as directed, adding 5 to 10 minutes to the covered baking time if the mixture is going into the oven cold.
Enjoy your food!
