A hearty and comforting dish, sausage and potato casserole is perfect for breakfast, brunch, or dinner. It’s easy to customize and can be made ahead of time.
Ingredients
Base Ingredients:
- 1 lb (450g) sausage (pork, turkey, or chicken)
- 4-5 medium potatoes, sliced thin or diced
- 1 small onion, diced
- 2 cloves garlic, minced (optional)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or your choice)
- 1 cup milk (or heavy cream for richness)
- 2 eggs (for a custard-like texture)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp butter or oil (for greasing)
Construction (Step-by-Step Instructions)
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter or oil.
- Cook the sausage: In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess grease.
- Prepare the potatoes: Thinly slice or dice the potatoes. If using raw potatoes, parboiling for 5 minutes helps them cook evenly.
- Layer the casserole:
- Spread half of the potatoes in the baking dish.
- Sprinkle half of the cooked sausage, onions, and cheese over the potatoes.
- Repeat with the remaining potatoes, sausage, and cheese.
- Make the egg mixture: In a bowl, whisk together the milk, eggs, salt, pepper, and paprika. Pour over the casserole.
- Bake: Cover with foil and bake for 40 minutes. Remove foil, bake for another 15-20 minutes until the potatoes are tender and the top is golden.
- Serve: Let it cool slightly before serving. Enjoy!
Variations
- Loaded Casserole: Add bacon bits, green onions, and sour cream on top.
- Vegetable Boost: Mix in bell peppers, mushrooms, spinach, or broccoli.
- Spicy Version: Use spicy sausage and add jalapeños or red pepper flakes.
- Creamier Texture: Add a can of cream of mushroom or cheddar soup to the milk mixture.
- Hashbrown Version: Substitute potatoes with frozen hashbrowns for an easier prep.
Tips for the Best Casserole
- Use cooked potatoes if you want a softer texture and faster baking time.
- Shred the cheese yourself for better melting—pre-shredded cheese has anti-caking agents.
- Let it rest for 5-10 minutes after baking so the layers hold together when serving.
- Make it ahead: Assemble the casserole the night before and refrigerate. Bake when ready.
- Store leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Would you like a specific variation or a smaller batch recipe?