A hearty and comforting casserole featuring savory sausage, tender potatoes, and a creamy, cheesy sauce. Perfect for a family dinner or potluck!
Ingredients:
- Proteins:
- 1 pound (450g) Italian sausage (sweet or spicy, casings removed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Vegetables:
- 2 pounds (900g) potatoes (russet or Yukon Gold), peeled and cubed
- 1 (12-ounce) bag frozen mixed vegetables (peas, carrots, corn), thawed (Optional)
- 1 bell pepper (any color) Chopped (Optional)
- Sauce:
- 2 cups (480ml) heavy cream or milk (For a richer casserole use heavy cream)
- 1 cup (240ml) chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- Cheese:
- 1 1/2 cups (150g) shredded cheddar cheese (or a blend of your favorite cheeses)
- Oil:
- 1 tablespoon olive oil
- Optional:
- red pepper flakes, to taste
Instructions:
- Prepare the sausage and vegetables:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- If using Bell peppers, cook them with the onion until softened.
- Cook the potatoes:
- In a large pot, boil the cubed potatoes until they are tender when pierced with a fork, about 10-15 minutes. Drain the potatoes and set aside.
- Make the sauce:
- In the skillet you used to cook the sausage and onions, whisk in the flour. Then slowly pour in the chicken broth and heavy cream/milk, whisking constantly to prevent lumps.
- Add the thyme, rosemary, salt, and pepper. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes.
- If you desire spice, add red pepper flakes to taste.
- Assemble the casserole:
- In a large baking dish (9×13 inch), layer the cooked potatoes, then the sausage mixture, and then the thawed mixed vegetables (If using).
- Pour the creamy sauce over the layers, ensuring everything is evenly coated.
- Sprinkle the shredded cheese over the top.
- Bake:
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- let sit for 5 to 10 minutes before serving.
Tips and Variations:
- For a smoky flavor, use smoked sausage or andouille sausage.
- Add other vegetables like mushrooms, broccoli, or spinach.
- Use different types of cheese, such as mozzarella, Gruyère, or Monterey Jack.
- For a crunchier top, sprinkle breadcrumbs mixed with melted butter over the cheese before baking.
- You may substitute milk for heavy cream, but the sauce will be thinner, and less rich.
Enjoy your delicious Sausage and Potato Casserole!