Of course! This Potato and Sausage Bake is the epitome of comfort food. It’s hearty, creamy, and incredibly satisfying, with a tangy sour cream sauce that brings it all together.
Potato and Sausage Bake with Sour Cream Sauce
This one-pan meal is easy to assemble and perfect for a family dinner or a cozy weekend meal. The sauce is simple but delivers a fantastic flavor punch.
Prep Time: 20 minutes | Cook Time: 45-55 minutes | Total Time: About 1 hour 15 minutes | Servings: 6
Ingredients
For the Bake:
· 1.5 lbs (about 4-5 medium) Russet potatoes, peeled and thinly sliced (⅛-inch thick)
· 1 lb Italian sausage (mild or hot), casings removed
· 1 medium onion, thinly sliced
· 1 tbsp olive oil
· 1 tsp garlic powder
· 1 tsp smoked paprika
· Salt and black pepper to taste
· 1 ½ cups shredded cheese (a mix of mozzarella and cheddar is great)
For the Sour Cream Sauce:
· 1 cup (8 oz) sour cream
· ½ cup chicken broth
· 2 cloves garlic, minced
· 1 tbsp Dijon mustard (optional, but adds great depth)
· ¼ cup grated Parmesan cheese
· 2 tbsp fresh parsley, chopped (plus more for garnish)
· Salt and pepper to taste
Instructions
Step 1: Preheat and Prep
· Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar-sized casserole dish.
· Peel and thinly slice the potatoes. A mandoline is perfect for even slices, but a sharp knife works too. To prevent browning, you can keep them in a bowl of cold water while you prepare other ingredients.
Step 2: Cook the Sausage and Onions
· Heat the olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it up with a spoon. Cook for 5 minutes.
· Add the sliced onion to the skillet and continue cooking until the sausage is browned and cooked through and the onions are softened, about 5-7 more minutes. Drain off any excess grease.
Step 3: Make the Sour Cream Sauce
· In a medium bowl, whisk together the sour cream, chicken broth, minced garlic, Dijon mustard, Parmesan cheese, and parsley until smooth. Season with salt and pepper.
Step 4: Assemble the Bake
· Drain the potato slices and pat them dry with a paper towel.
· Layer 1: Arrange half of the potato slices in the bottom of the prepared baking dish. Season lightly with salt, pepper, garlic powder, and smoked paprika.
· Layer 2: Spread the entire sausage and onion mixture evenly over the potatoes.
· Layer 3: Arrange the remaining potato slices over the sausage. Season again lightly with salt, pepper, and a pinch of paprika.
· Layer 4: Pour the sour cream sauce evenly over the entire dish, shaking the dish gently to help it settle.
· Layer 5: Sprinkle the shredded cheese evenly over the top.
Step 5: Bake
· Cover the dish tightly with aluminum foil.
· Bake for 30 minutes. Then, remove the foil and bake for another 15-25 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the cheese is golden brown.
Step 6: Rest and Serve
· Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly.
· Garnish with fresh chopped parsley and serve.
Pro-Tips for the Best Bake:
· Potato Consistency: For even cooking, try to slice the potatoes to a uniform thickness. Thicker slices will take longer to become tender.
· Sausage Choice: Using Italian sausage adds a lot of flavor, but you can use any bulk sausage you like—breakfast sausage, chorizo, or a milder bratwurst.
· No-Curl Bacon Twist: For an extra layer of flavor, sprinkle 4-6 slices of cooked, crumbled bacon over the sausage layer.
· Creamier Sauce: For an even richer sauce, replace the chicken broth with ½ cup of heavy cream or half-and-half.
· Make it a “Au Gratin”: For a more decadent version, add a cup of shredded cheese directly to the sour cream sauce before pouring it over the casserole.
· Check for Doneness: The best way to know if it’s done is to pierce the center with a knife or fork. The potatoes should be very tender.
This dish is a complete meal in one, but it also pairs wonderfully with a simple green salad or steamed green beans. Enjoy