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A creamy smoked sausage and cheesy potato casserole baked in a 9x13-inch dish with tender diced potatoes, sliced smoked sausage, and a rich cheddar cheese sauce. The top is golden, bubbly, and lightly browned, with melted cheese stretching from a freshly served portion. Garnished with chopped green onions and served on a rustic wooden table in warm natural light, creating a cozy homemade comfort food presentation.

Smoked Sausage & Cheesy Potato Casserole

Creamy, cheesy potato casserole loaded with sliced smoked sausage and a rich cheddar sauce. Hearty, comforting, and perfect for busy weeknights—baked until the potatoes are tender and the top is golden and bubbly.
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Prep Time 15 minutes
Cook Time 1 hour
10 minutes
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 14 oz smoked sausage (kielbasa or andouille), sliced into rounds
  • 2 lbs russet or Yukon Gold potatoes peeled and diced
  • 1 10.5 oz can cream of chicken soup
  • 1 cup sour cream
  • ½ cup whole milk
  • 2 cups shredded sharp cheddar cheese divided
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: chopped green onions or parsley for garnish

Equipment

  • 9x13-inch baking dish, large mixing bowl, whisk

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together cream of chicken soup, sour cream, milk, 1½ cups cheese, garlic powder, onion powder, salt, and pepper until smooth.
  3. Place diced potatoes and sliced sausage in the baking dish. Pour sauce over and gently mix to coat.
  4. Cover with foil and bake 45 minutes.
  5. Remove foil, sprinkle remaining ½ cup cheese on top, and bake uncovered 15–20 minutes until potatoes are fork-tender and the top is golden and bubbly.
  6. Rest 5–10 minutes, garnish if desired, and serve warm.

Notes

Dice potatoes evenly for uniform cooking. Cover tightly for the first bake so potatoes steam properly. Rest after baking for cleaner servings. Sharp cheddar gives the best flavor. Excellent leftovers and freezer-friendly when assembled unbaked. Andouille adds mild heat; kielbasa keeps it milder.