Cheesy Potatoes with Smoked Sausage is a comforting, crowd‑pleasing casserole that brings together creamy potatoes, melty cheeses, and savory sausage in one satisfying dish. Whether you’re cooking for a weeknight family dinner or serving guests at a potluck, this recipe delivers big on flavor and warmth. In just a few steps, you’ll transform humble ingredients into a rich, cheesy bake that’s sure to become a favorite. With its creamy sauce, tender potatoes, and smoky sausage bites, this dish balances texture and taste beautifully. Let’s dive into everything you need to know to make this dish shine.
Why You’ll Love This Recipe
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Ultimate comfort food: The cozy combination of creamy potatoes and melting cheese feels like a warm hug on a fork.
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One‑dish simplicity: Once assembled in a baking dish, it goes into the oven and almost “does itself.”
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Customizable: You can swap cheeses, adjust seasoning, or change the sausage style to best suit your tastes.
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Great for gatherings: It travels well, can be doubled, and is easy to reheat for leftovers.
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Kid-friendly: Even picky eaters tend to love the creamy cheese and familiar sausage flavor.
Ingredients
Here’s what you’ll need (yields about 6 to 8 servings):
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4 cups diced, peeled russet potatoes
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1 teaspoon olive oil
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1 (14‑ounce) package smoked sausage, sliced
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4 tablespoons butter
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¼ cup all-purpose flour
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2 cups half‑and‑half or milk (depending on desired richness)
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¼ teaspoon garlic powder
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8 ounces Velveeta cheese, cubed
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1 cup shredded sharp cheddar cheese
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Salt and pepper, to taste
Notes on ingredients:
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Russet potatoes are ideal for their fluffy texture when cooked.
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Using half‑and‑half gives you a richer sauce; milk lightens it.
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Velveeta melts smoothly and gives a luscious texture, while sharp cheddar contributes flavor.
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Feel free to adjust the cheese type (see substitutions section) or sausage type based on preference.
Step‑by‑Step: How to Make Cheesy Potatoes with Smoked Sausage
1. Preheat and prepare
Preheat your oven to 350 °F (about 175 °C). Lightly grease a 9‑inch square baking dish (or equivalent) to prevent sticking.
2. Parboil the potatoes
Place the diced, peeled russet potatoes into a pot of salted water. Bring to a boil, then simmer until they are just tender — not fully cooked, since they’ll continue cooking in the oven. You want them slightly underdone. Drain thoroughly to remove excess water, then transfer the potatoes into the greased baking dish.
3. Brown the sausage
Heat a large nonstick skillet over medium‑high heat. Add the olive oil and the sliced smoked sausage. Cook until the sausage is nicely browned. This step adds caramelization and flavor. Once browned, transfer the sausage pieces into the baking dish on top of the potatoes.
4. Make the cheese sauce
Wipe the skillet clean. Over medium heat, melt the butter. Stir in the flour to make a roux, cooking and stirring for about 1 minute so it loses the raw flour taste.
Gradually whisk in the half‑and‑half (or milk), ensuring smooth consistency. Bring it close to simmering, stirring frequently. Add the garlic powder.
Reduce the heat to low, then stir in the cubed Velveeta until fully melted and integrated. Next, add half of the shredded sharp cheddar, stirring until it melts and the sauce is smooth. Taste and season with salt and pepper as needed.
5. Assemble and bake
Pour the cheese sauce over the potatoes and sausage in the baking dish, making sure everything is coated and the sauce seeps between the pieces. Sprinkle the remaining cheddar cheese evenly on top.
Bake for 25 to 30 minutes, or until the top is golden and the sauce is bubbling.
Let it rest 5 minutes before serving to settle.
Helpful Tips
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Don’t overboil the potatoes — they should be just tender with some bite, or they’ll become mushy during baking.
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Even slicing of both potatoes and sausage ensures uniform cooking.
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Deglaze the pan lightly (with a splash of milk or water) when wiping the skillet to capture bits of flavor.
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Stir gently when pouring sauce, so you don’t break up the potatoes too much.
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Cover loosely with foil for the first half of baking if the top browns too fast, then remove the foil to allow the top to crisp.
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Let it sit for a few minutes after baking so it firms up slightly for easier serving.
Substitutions and Variations
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Swap potatoes: Yukon golds or red potatoes work — they hold shape better but yield a slightly waxier texture.
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Milk alternative: Use heavy cream or whole milk for richer sauce, or a 50/50 milk + cream mix.
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Cheese swaps: For more depth, use a mix of Monterey Jack, Gouda, or Colby instead of or in addition to cheddar.
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Sausage variations: Try spicy Andouille, kielbasa, chicken sausage, or a vegetarian “sausage” alternative.
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Add-ins: Toss in diced onions, bell peppers, or cooked broccoli for extra flavor and texture.
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Spice it up: Add a pinch of cayenne pepper, smoked paprika, or hot sauce to the cheese sauce.
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Crust topping: For extra crunch, sprinkle breadcrumbs or crushed pork rinds before baking.
Storage Instructions
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Refrigerator: Once cooled, cover tightly and store in the fridge for 3 to 4 days.
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Freezer: This dish is freezer‑friendly. After baking and cooling, portion into airtight containers or foil pans and freeze for up to 2 months.
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Reheating:
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From fridge: Reheat covered at 325 °F until warmed through (~15–20 min).
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From frozen: Thaw overnight, then reheat as above.
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Add a splash of milk or cream when reheating if it seems dry to help refresh the creaminess.
Nutritional Information
Approximate per serving (assuming 6 servings):
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Calories: 423 kcal
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Fat: ~25–28 g
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Carbohydrates: ~30 g
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Protein: ~15 g
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Sodium: depends on sausage and added salt — likely moderate to high
(Note: these are rough estimates — actual values vary based on specific ingredients used.)
Serving Suggestions
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Serve hot and fresh, garnished with chopped fresh parsley or green onions for color and freshness.
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Pair with a crisp green salad or steamed veggies to balance the richness.
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Offer a side of steamed green beans, roasted broccoli, or sautéed greens.
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Serve with crusty bread, dinner rolls, or garlic bread to mop up extra sauce.
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For extra tang, place a dollop of sour cream or sprinkle of pickled jalapeños on top.
Frequently Asked Questions About Cheesy Potatoes with Smoked Sausage
1. Can I make this dish ahead of time?
Yes — you can assemble everything in the baking dish (potatoes, sausage, sauce, cheese) but wait to bake until later. Cover it tightly and refrigerate overnight, then bake at 350 °F, adding a few extra minutes to compensate for chilled contents.
2. Can I skip the Velveeta and use all real cheeses?
Absolutely. Velveeta helps with smooth melting and creaminess, but you can replace it with extra cheddar, Monterey Jack, or a melty cheese blend. If doing so, consider adding a bit of cream cheese or heavy cream to maintain silky texture.
3. What’s the best sausage to use?
Any smoked sausage, kielbasa, or even andouille works well. Choose based on your spice preference — a mild smoked sausage lets the cheese shine, while a spicier sausage adds more punch.
4. How do I prevent the top from burning while baking?
If the cheese on top starts to brown too quickly, place a loose sheet of foil over the baking dish for the first half of the baking time, then remove it so the top can crisp.
5. Can I lighten this dish?
Yes — use lower-fat milk instead of half‑and‑half, reduce the amount of butter, or omit a portion of the cheese. Also, use turkey or chicken smoked sausage to reduce fat content.
6. Why do my potatoes get mushy sometimes?
That usually happens if you overboil them before baking. Make sure to stop boiling when the potatoes are just tender (a little undercooked) and not falling apart. Also, handle gently when stirring with sauce.
7. How do I get crispy edges?
Let the edges of the dish be exposed so cheese crusts around the sides. You can also broil for 1–2 minutes at the end (watching closely) to crisp up the top.
Conclusion
Thank you so much for trying this Cheesy Potatoes with Smoked Sausage recipe — I hope it brings warmth, comfort, and smiles to your table. I absolutely love serving it on cooler evenings when everyone is craving something hearty and fulfilling. The creamy sauce, tender potatoes, and smoky sausage create a combination that’s as satisfying as it is straightforward. It’s a recipe that doesn’t require fancy techniques, yet delivers on flavor in a big way. I hope you enjoy making and sharing it as much as I do. Happy cooking — may your kitchen be filled with delicious aromas, and may this dish become a cherished favorite in your food‑loving community!
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Cheesy Potatoes with Smoked Sausage
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Cheesy Potatoes with Smoked Sausage is a rich, creamy, and hearty casserole featuring tender potatoes, smoked sausage, and two types of cheese in a velvety sauce. It’s the perfect all-in-one meal for busy nights, potlucks, or weekend comfort food.
Ingredients
4 cups diced, peeled russet potatoes
1 teaspoon olive oil
1 (14-ounce) package smoked sausage, sliced
4 tablespoons butter
¼ cup all-purpose flour
2 cups half-and-half or milk
¼ teaspoon garlic powder
8 ounces Velveeta cheese, cubed
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
Instructions
Preheat your oven to 350 °F (about 175 °C). Lightly grease a 9‑inch square baking dish (or equivalent) to prevent sticking.
Place the diced, peeled russet potatoes into a pot of salted water. Bring to a boil, then simmer until they are just tender — not fully cooked, since they’ll continue cooking in the oven. You want them slightly underdone. Drain thoroughly to remove excess water, then transfer the potatoes into the greased baking dish.
Heat a large nonstick skillet over medium‑high heat. Add the olive oil and the sliced smoked sausage. Cook until the sausage is nicely browned. This step adds caramelization and flavor. Once browned, transfer the sausage pieces into the baking dish on top of the potatoes.
Wipe the skillet clean. Over medium heat, melt the butter. Stir in the flour to make a roux, cooking and stirring for about 1 minute so it loses the raw flour taste.
Gradually whisk in the half‑and‑half (or milk), ensuring smooth consistency. Bring it close to simmering, stirring frequently. Add the garlic powder.
Reduce the heat to low, then stir in the cubed Velveeta until fully melted and integrated. Next, add half of the shredded sharp cheddar, stirring until it melts and the sauce is smooth. Taste and season with salt and pepper as needed.
Pour the cheese sauce over the potatoes and sausage in the baking dish, making sure everything is coated and the sauce seeps between the pieces. Sprinkle the remaining cheddar cheese evenly on top.
Bake for 25 to 30 minutes, or until the top is golden and the sauce is bubbling.
Let it rest 5 minutes before serving to settle.
Notes
Don’t overboil the potatoes — they will continue to cook in the oven.
For added flavor, use smoked paprika or cayenne in the cheese sauce.
This dish freezes well after baking. Reheat with a splash of milk.
Nutrition
- Serving Size: 1 portion
- Calories: 423 kcal
- Sugar: 3 g
- Carbohydrates: 30 g
- Protein: 15 g
