Description
This comforting smoked sausage and potato bake is a hearty one-dish meal perfect for family dinners. Featuring sliced smoked sausage, diced potatoes, onions, and a creamy, flavorful sauce topped with melted shredded cheese, it’s an easy recipe that combines savory spices like garlic powder and paprika. Baked to golden perfection, this dish delivers warmth and satisfaction in every bite.
Ingredients
Scale
Main Ingredients
- 1 pound smoked sausage, sliced
- 4 large potatoes, diced
- 1 onion, chopped
- 2 cups shredded cheese
- 1 cup cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when your dish is ready to bake.
- Combine Ingredients: In a large bowl, mix together the diced potatoes, sliced smoked sausage, and chopped onion thoroughly to distribute the ingredients evenly.
- Add Seasonings and Cream: Pour in the cream and sprinkle the garlic powder, paprika, salt, and pepper over the mixture. Stir well to coat all ingredients with the seasonings and cream.
- Transfer to Baking Dish: Pour the combined mixture into a baking dish spreading it out evenly for consistent cooking.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the mixture to allow it to melt and brown during baking.
- Bake Until Done: Place the dish in the preheated oven and bake for 45 minutes or until the potatoes are tender when pierced with a fork and the cheese on top is bubbly and golden brown.
Notes
- You can substitute smoked sausage with any cooked sausage of your choice for a different flavor.
- For a creamier texture, consider using half-and-half or whole milk instead of cream.
- Adding chopped bell peppers or mushrooms can enhance the flavor and nutrition.
- Cover the baking dish with foil for the first 30 minutes to ensure potatoes cook evenly, then remove foil to brown the cheese.
- Let the dish rest for 5 minutes after baking for easier serving and better flavor melding.
