Sausage and Potato Casserole
A hearty layered bake of tender potatoes, browned sausage, and melted cheddar in a creamy sauce, finished with a buttery cracker topping.
- 2 (16 oz) packages ground sausage
- 3 lb Yukon Gold potatoes
- 2 (10.5 oz) cans cream of potato soup
- 1 1/2 cups milk
- 2 teaspoons Worcestershire sauce
- 2 cups cheddar cheese, shredded
- salt, to taste
- black pepper, to taste
- 1/2 teaspoon dried thyme
- buttery crackers, such as Ritz, crumbled (for topping)
- 2 tablespoons butter (for topping)
- 3/4 cup cheddar cheese, shredded (for topping)
- In a large skillet over medium-high heat, crumble the ground sausage and cook, breaking it apart with a wooden spoon, until it's browned through with no pink remaining. Drain off the rendered grease thoroughly using a mesh strainer, since excess fat left behind will make the finished casserole greasy rather than rich.
- Slice the Yukon Gold potatoes into fairly thick 1/4-inch rounds and add them to a large stock pot of boiling water. Cook for 10 to 15 minutes, watching closely so they don't overcook — you want them just short of fully tender, since they'll keep cooking once the casserole goes into the oven.
- Drain the potatoes and rinse them under cold water to stop the cooking and cool them enough to handle comfortably as you build the layers.
- In a mixing bowl, whisk together the cream of potato soup, Worcestershire sauce, and milk until smooth, then season with the dried thyme along with salt and pepper to taste.
- Butter a 9x13 casserole dish, or divide the recipe between two smaller 8x8 or 9x9 pans if that's what you have on hand.
- Spread a thin layer of the sauce over the bottom of the dish, then arrange half of the sliced potatoes on top in an even layer. Scatter half of the browned sausage over the potatoes, followed by half of the shredded cheddar, then repeat the layering once more with the remaining potatoes, sausage, and cheese, finishing with a final layer of sauce spread over the very top.
- Crush the buttery crackers into coarse crumbs, either in a bag with a rolling pin or by hand, and sprinkle them evenly over the top of the casserole.
- Melt the butter and drizzle it evenly over the cracker layer, then finish with a scattering of the remaining shredded cheddar cheese.
- Cover the dish tightly with foil and bake at 350°F for 45 to 60 minutes, until the casserole is bubbling around the edges and heated through.
- Remove the foil and continue baking for another 5 to 8 minutes, until the cracker topping turns golden brown. Let the casserole rest for a few minutes before serving so the layers have a chance to set.
Chef's Note: This casserole is built the same way a good scalloped potato bake is, with layers of tender potato, savory sausage, and melting cheese held together by a creamy sauce — the key is stopping the potatoes just short of fully tender when you parboil them, since they'll finish cooking in the oven and can turn mushy if they're already soft going in. Draining the sausage thoroughly before it goes into the layers keeps the whole dish from turning greasy once it's baked and bubbling.
This is an easy one to make ahead of time or freeze for later: assemble everything through the layering step, but hold off on the cracker topping until you're ready to bake, since it's best added just before it goes in the oven. It's a natural fit for potlucks, brunch spreads, or anywhere you need a dish that reheats well and feeds a crowd.
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