Description
One-Pan Smoked Sausage and Potato Bake is a comforting, hassle-free dinner combining smoky meat, tender potatoes, and a velvety cheese sauce in a single dish. Perfect for busy weeknights, it requires minimal prep, delivers maximum flavor, and leaves you with just one pan to clean.
Ingredients
- 1 lb beef sausage, sliced
- 2 lbs potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- 1 tsp dried thyme
- ½ tsp paprika
- ¼ cup grated Parmesan cheese (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add sliced beef sausage and cook until browned. Remove from skillet and set aside.
In the same skillet, melt butter. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute to form a roux.
Slowly whisk in milk and heavy cream, stirring constantly until the sauce begins to thicken.
Add shredded cheddar cheese, salt, pepper, thyme, and paprika. Stir until cheese is melted and sauce is smooth.
Layer half of the sliced potatoes in the prepared baking dish. Top with half the sliced onions and half of the cooked sausage. Pour over half of the cheese sauce.
Repeat with the remaining potatoes, onions, sausage, and cheese sauce.
Cover the dish with aluminum foil and bake for 45 minutes.
Uncover, sprinkle Parmesan cheese on top (if using), and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
• For extra crispiness, broil the uncovered bake for 2–3 minutes at the end, watching closely to avoid burning.
• Customize the cheese blend to your taste—try mixing cheddar with Gruyère for nutty depth.
• To lighten the dish, replace half the cream with low-fat milk or Greek yogurt stirred in after baking.
• Leftovers reheat beautifully and make a satisfying breakfast hash when topped with fried eggs.
• Experiment with different sausage brands and spice blends to find your favorite flavor combination.