Hey friends, gather around! I’m sharing my all-time favorite Cheesy Potatoes with Smoked Sausage Recipe today. This dish is pure comfort, blending smoky sausage with creamy, cheesy potatoes. It’s the kind of meal that warms you up and brings everyone to the table.

Why This Dish Is a Winner

I’ve cooked this for years, and it’s always a hit. The smoky sausage pairs perfectly with tender potatoes and gooey cheese. It’s simple, hearty, and ideal for busy nights or potlucks. Plus, it’s versatile—you can tweak it to suit your taste!

My Journey with This Recipe

I first made this dish for a family gathering a decade ago. My dad couldn’t stop raving about the sausage’s smoky kick. Since then, I’ve perfected it through countless weeknight dinners and holiday feasts. It’s now a staple in my kitchen.

Ingredients: What You’ll Need

Here’s what goes into my cheesy potatoes with smoked sausage. Each ingredient is prepped to maximize flavor. Let’s break it down.

• Smoked Sausage (14 oz, sliced into ½-inch pieces): I use kielbasa or beef smoked sausage for its bold, smoky flavor. Slice it evenly to ensure every bite has a piece. Browning it lightly in a skillet adds a caramelized depth.
• Russet Potatoes (2 lbs, peeled and diced): Russets are starchy, perfect for soaking up cheese sauce. Peel and dice into ½-inch cubes for even cooking. Boil until just tender to avoid mushiness.
• Sharp Cheddar Cheese (2 cups, shredded): Sharp cheddar brings a tangy, rich flavor. Shred it fresh for better melting and taste. Reserve some for topping to get that golden crust.
• Velveeta Cheese (8 oz, cubed): This melts into a silky, smooth sauce. Cube it small for quick melting. It’s my secret for a creamy texture.
• Half-and-Half (1 cup): This adds richness to the cheese sauce. Pour it slowly while whisking to keep the sauce smooth. Whole milk works as a substitute.
• Butter (3 tbsp): Unsalted butter builds the roux for the sauce. Melt it gently to avoid burning. It adds a subtle richness.
• All-Purpose Flour (3 tbsp): This thickens the cheese sauce. Whisk it into the butter to form a smooth roux. Cook briefly to remove the raw flour taste.
• Yellow Onion (1 medium, diced): Onions add a sweet, caramelized note. Dice finely and sauté until soft. They blend beautifully with the sausage.
• Garlic Powder (1 tsp): This gives a subtle, savory kick. Sprinkle it into the sauce for even distribution. Fresh garlic works too, minced finely.
• Smoked Paprika (1 tsp): This adds a smoky depth that complements the sausage. Sprinkle it into the sauce or on top for color. Regular paprika works in a pinch.
• Salt and Pepper (to taste): Season lightly, as sausage and cheese are salty. Taste the sauce before adding more. Freshly ground pepper adds a nice bite.
• Fresh Parsley (2 tbsp, chopped): This brightens the dish with a fresh, herby note. Chop finely and sprinkle on top before serving. It’s optional but adds flair.

Kitchen Tools You’ll Need

You don’t need fancy gear for this dish. A large skillet, saucepan, and 9×13 baking dish are key. A whisk and wooden spoon make the sauce and mixing easier.

Step-by-Step Cooking Process

Let me walk you through how I make this dish. It’s straightforward but packed with flavor. Follow these steps for success.

Step 1: Prep the Potatoes

I start by peeling and dicing the potatoes. Boil them in salted water until just tender, about 8-10 minutes. Drain and set aside to cool slightly.

Step 2: Brown the Sausage

Next, I heat a skillet over medium heat with a drizzle of olive oil. Add the sliced sausage and cook until lightly browned, about 5-7 minutes. Remove and set aside.

Step 3: Sauté the Onions

In the same skillet, I toss in the diced onions. Sauté until soft and golden, about 6 minutes. This adds a sweet depth to the dish.

Step 4: Make the Cheese Sauce

Now, the fun part—the cheese sauce! Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add half-and-half, whisking until smooth.

Step 5: Add the Cheese

Stir in Velveeta and half the cheddar until melted. Add garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.

Step 6: Assemble the Casserole

In a greased 9×13 baking dish, combine potatoes, sausage, and onions. Pour the cheese sauce over and stir gently. Sprinkle the remaining cheddar on top.

Step 7: Bake to Perfection

Bake at 350°F for 25-30 minutes until bubbly and golden. I sometimes broil for 1-2 minutes for a crispy cheese top. Let it rest for 5 minutes before serving.

Step 8: Garnish and Serve

Sprinkle with fresh parsley for a pop of color. Serve hot with a side salad or crusty bread. It’s a meal that always disappears fast!

Tips for the Best Results

Over the years, I’ve learned a few tricks. Don’t overcook the potatoes—they’ll turn mushy in the oven. Brown the sausage for extra flavor, but don’t skip the onions—they add sweetness.

Customizing Your Casserole

This dish is super flexible. Swap smoked sausage for turkey or andouille for a spicy kick. Add veggies like bell peppers or broccoli for color and nutrition.

Pairing Suggestions

I love serving this with a fresh green salad to balance the richness. Steamed broccoli or green beans work great too. For dessert, a light fruit tart cuts through the heaviness.

Why It’s Perfect for Busy Nights

This recipe is a lifesaver on hectic days. Prep takes about 20 minutes, and the oven does the rest. You can even assemble it ahead and refrigerate until baking.

Making It a One-Pan Meal

Want fewer dishes? Cook the sausage and onions in an oven-safe skillet. Add the potatoes and sauce, then bake directly in the skillet. Cleanup is a breeze!

Storing and Reheating Leftovers

Leftovers store well in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F for 15 minutes or microwave in 30-second bursts. Freeze for up to 3 months, but the texture may change slightly.

My Family’s Reaction

My kids go wild for this dish. My husband always sneaks seconds, claiming it’s “research” for his next helping. It’s a crowd-pleaser at every gathering.

Nutritional Breakdown

This dish is indulgent but filling. A serving (about 1 cup) has roughly 450 calories, 20g protein, 25g fat, and 30g carbs. Adjust portions based on your needs.

Scaling for a Crowd

Hosting a big group? Double the recipe and use two 9×13 pans. Increase baking time by 5-10 minutes. It’s a potluck favorite that feeds a crowd.

Adding a Spicy Twist

For heat lovers, I sometimes toss in diced jalapeños or use spicy sausage. A pinch of cayenne in the sauce adds a nice kick. Adjust to your spice tolerance.

Why Cheese Matters

The combo of Velveeta and cheddar is key. Velveeta ensures a creamy sauce, while cheddar adds bold flavor. Freshly shredded cheese melts better than pre-shredded.

Cooking for Picky Eaters

Got picky eaters? Swap sausage for ham or leave out onions. You can even use milder cheeses like Monterey Jack. It’s still delicious and kid-friendly.

My Favorite Variation

One variation I love is adding a layer of crushed crackers on top before baking. It gives a crunchy contrast to the creamy potatoes. Try it for a fun twist!

Making It Healthier

To lighten it up, I sometimes use turkey sausage and low-fat milk. You can also add more veggies like spinach or zucchini. It’s still comforting but less heavy.

Serving for Breakfast

This dish isn’t just for dinner. I’ve served leftovers with a fried egg on top for breakfast. The yolk mixes with the cheesy potatoes for a heavenly bite.

Why It’s a Comfort Food Classic

There’s something about cheesy potatoes with smoked sausage that feels like a hug. It’s rich, savory, and reminds me of cozy family dinners. It’s comfort food at its best.

Experimenting with Flavors

I’ve tried adding garlic cloves or fresh herbs like rosemary. Mexican-blend cheese or a splash of hot sauce can switch things up. Play around and make it your own!

Freezing Tips

To freeze, assemble the casserole but don’t bake. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before baking as directed.

Potluck Pro Tip

Bringing this to a potluck? Bake it in a disposable foil pan for easy transport. Sprinkle extra cheese on top to impress everyone. It’ll be gone in no time!

My Go-To for Cozy Nights

When it’s cold outside, this casserole is my go-to. The smoky, cheesy goodness warms you up. Pair it with a glass of red wine for ultimate coziness.

FAQ: Your Questions Answered

Can I use frozen hash browns instead of fresh potatoes?
Yes, frozen hash browns work great! Thaw them first to avoid excess moisture. They cook faster and blend well with the sauce.

What other sausages can I use?
You can use turkey, andouille, or Italian sausage. Precooked sausages are easiest, but cook raw sausage first. Each adds a unique flavor twist.

How can I make this dish vegetarian?
Swap sausage for plant-based sausage or extra veggies like mushrooms. Use vegetable stock in the sauce. It’s still hearty and delicious.

Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes if cold.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F for 15 minutes for crispiness. Microwave in 30-second intervals for quick reheating. Stir to distribute heat evenly.

Can I add other vegetables?
Yes, bell peppers, broccoli, or green beans are great additions. Sauté them with the onions for even cooking. They add color and nutrition.

How do I prevent the cheese sauce from being grainy?
Use Velveeta for smoothness and add half-and-half slowly while whisking. Don’t overheat the sauce, as it can break. Fresh cheddar helps too.