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Sausage and potato casserole
Potatoes and sausage forming the ultimate breakfast power couple
🥕 Ingredients
📋 Complete List
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- 2 pounds Italian sausage, casings removed and crumbled into bite-sized pieces
- 4 large russet potatoes, peeled and sliced into 1/4-inch thick rounds
- 2 medium yellow onions, thinly sliced into half-moons
- 3 cloves garlic, finely minced or pressed
- 2 cups heavy cream or half-and-half, brought to room temperature
- 2 cups sharp cheddar cheese, freshly grated and divided
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh thyme leaves, stripped from stems
- 2 tablespoons fresh rosemary, finely chopped
- 2 teaspoons paprika for enhanced color and flavor
- 1 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons kosher salt, divided for layering
📝 Instructions
Preheat your oven to 375°F (190°C) and position the rack in the middle for optimal heat distribution
Generously butter a deep 9x13 inch casserole dish, making sure to coat all sides thoroughly
In a large skillet over medium-high heat, brown the crumbled sausage until golden and cooked through, about 8-10 minutes
Remove the cooked sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pan
In the same skillet, sauté the sliced onions until golden and caramelized, about 12-15 minutes
Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant
Layer half of the sliced potatoes in the prepared casserole dish, slightly overlapping them
Sprinkle half of the salt, pepper, and herbs over the potato layer
Add half of the sausage, onion mixture, and cheeses as the next layer
Repeat the layering process with remaining ingredients, ending with the cheese on top
Pour the heavy cream evenly over the entire casserole, allowing it to seep between layers
Cover tightly with foil and bake for 45 minutes
Remove foil and bake for an additional 10-15 minutes until golden brown and bubbly
Let rest for 15 minutes before serving to allow the layers to set properly
💡 Chef's Tips
Use a mandoline slicer for uniformly thin potato slices that will cook evenly
Choose high-quality Italian sausage for the best flavor profile in your casserole
Allow dairy ingredients to come to room temperature before assembling for better incorporation
Par-boil the potato slices for 5 minutes if you prefer a softer texture in the final dish
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, assemble completely, cover, and refrigerate. Add 15-20 minutes to baking time when cooking from cold
Russet potatoes are ideal due to their starch content and ability to hold shape while baking
Yes, but the flavor won't be as rich. If using pre-cooked sausage, slice and brown lightly before adding
Keep sliced potatoes in cold water until ready to use, then pat dry thoroughly before assembling
This usually happens if the potatoes weren't dried well or if the cream was too cold when added