If you love the comforting, cheesy goodness of potatoes paired with savory sausage, you are in for a treat with this Au Gratin Potatoes and Sausage Recipe. It’s everything you crave in a cozy dish—creamy, rich, and bursting with hearty flavors that make it perfect for any gathering or a satisfying family dinner. Imagine tender layers of thinly sliced russet potatoes and smoky sausage baked in a luscious cheese sauce, topped with a crisp, garlicky breadcrumb crust. This recipe turns simple, humble ingredients into something truly special, and I can’t wait to walk you through every delicious step.

Ingredients You’ll Need

The image shows an overhead view of various cooking ingredients neatly arranged on a wooden surface. In the bottom right, there is a basket filled with five large brown potatoes. To the left of the basket, a white bowl is filled with sliced sausage rounds. Above the sausage are three peeled garlic cloves and a small purple onion. Moving up, small wooden bowls hold yellow mustard powder, red paprika, black pepper, and coarse salt. Flour and breadcrumbs are placed in small metal cups near the center, alongside a small cube of butter. Two white small pitchers contain cream and milk. Fresh green herbs are placed in a bunch on the top right. A few bay leaves are spread on the bottom left side of the board. The wood has a dark, structured pattern that contrasts with the varied colors and textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Au Gratin Potatoes and Sausage Recipe plays a crucial role—whether it’s building flavor, creating creamy texture, or adding that irresistible crunch on top. These essentials come together to make a dish that feels indulgent yet homemade, perfect for impressing yourself and your loved ones.

Russet potatoes: Ideal for their starchy texture, they become perfectly tender and creamy when baked.
Smoked sausage: Brings a robust, smoky flavor that complements the mild potatoes beautifully.
Olive oil (to drizzle): Adds a silky richness and helps crisp up the breadcrumb topping.
3 tbsp salted butter: Important for starting the roux and enriching the sauce.
1 shallot (minced): Provides a subtle sweetness and depth to the dish.
3 garlic cloves (minced): Infuses the sauce with warm, aromatic flavor.
3 tbsp all-purpose flour: The key thickener for our creamy cheese sauce.
1 cup whole milk (cold): Used to build the sauce’s creamy base without overpowering the cheese.
1 cup heavy cream (cold): Adds richness and luxurious texture to the sauce.
1 tsp smoked paprika: Enhances smokiness and adds a gentle warmth to the dish.
2 bay leaves: Give a subtle herbal note during sauce simmering.
6 oz smoked Cheddar cheese block (grated): Melts perfectly into the sauce offering sharp, smoky cheese flavor.
1 tsp sea salt: Elevates all the dish’s flavors harmoniously.
1 tsp fresh ground black pepper: Adds mild heat and balances richness.
1 tsp mustard powder: Brightens the cheese sauce with a gentle tang.
2 tbsp melted butter: Used to coat the breadcrumbs for a golden, crispy topping.
½ cup bread crumbs: Creates the irresistible crunchy crust that contrasts the creamy potatoes.
Chopped parsley (as garnish): Adds fresh color and brightness to finish the dish.

How to Make Au Gratin Potatoes and Sausage Recipe

Step 1: Prepare Your Ingredients

Start by preheating your oven to 400 degrees Fahrenheit. Peel the russet potatoes and slice them thinly using a mandolin; this ensures even cooking and a tender melt-in-your-mouth texture. Thinly slice the smoked sausage to give every bite a little meaty surprise. This prep sets the stage for all the layers of flavor that follow.

Step 2: Make the Cheese Sauce

Heat a saucepan over medium-high heat and melt the salted butter. Add the minced garlic and shallot, cooking them gently for about 2 minutes until fragrant and softened. Next, whisk in the all-purpose flour to create a roux, cooking it for about one minute to remove any raw flour taste. Slowly pour in the cold whole milk and heavy cream in small batches, whisking constantly to avoid lumps. Add the bay leaves and smoked paprika, then bring the sauce to a simmer. Let it cook for 4 minutes, allowing it to thicken beautifully. Remove the bay leaves and stir in the grated smoked Cheddar cheese until it’s luxuriously melted and smooth.

Step 3: Layer the Potatoes and Sausage

Pour a ladleful of the cheese sauce into the bottom of a ceramic baking dish to prevent sticking. Arrange a layer of sliced potatoes and sausage over the sauce, overlapping them slightly for even coverage. Season with salt and fresh ground black pepper for balanced flavor. Repeat these layers until all the potatoes are used, then pour the remaining cheese sauce evenly over the top. Gently press down to help the potatoes soak in all that creamy goodness.

Step 4: Add the Topping and Bake

Sprinkle a little more grated cheese over the layered potatoes, then cover the dish with foil. Bake for 25 minutes to let the flavors meld and the potatoes soften. Meanwhile, combine melted butter, breadcrumbs, and minced garlic in a bowl. After 25 minutes, remove the foil and evenly spread the breadcrumb mixture on top. Return to the oven and bake for 20 to 25 minutes more until the topping is golden brown and crispy and the potatoes are tender when you test them with a knife.

Step 5: Garnish and Enjoy

Once baked to perfection, garnish your Au Gratin Potatoes and Sausage Recipe with a sprinkle of smoked paprika and a handful of freshly chopped parsley. These simple garnishes elevate the dish’s presentation with a pop of color and a hint of smoky spice, making it as beautiful as it is delicious.

How to Serve Au Gratin Potatoes and Sausage Recipe

A round white skillet filled with neatly arranged layers of thin, pale yellow potato slices overlapping in a spiral pattern from the outer edge to the center, with small slices of pink sausage tucked between the potato layers evenly throughout; the surface beneath the skillet has a white marbled texture, and there is a green leafy garnish and an orange-yellow checkered cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing with chopped parsley brightens the dish visually and adds a fresh herbal note that cuts through the richness. A light dusting of smoked paprika on top not only deepens the smoky flavor but creates a charming red contrast against the creamy potatoes. These finishing touches invite your guests to dig in with their eyes first.

Side Dishes

Since Au Gratin Potatoes and Sausage Recipe is rich and hearty, consider pairing it with a crisp green salad dressed simply with lemon and olive oil. Roasted seasonal vegetables like Brussels sprouts or green beans also provide lovely textural contrast while keeping the meal balanced. For an extra touch, warm crusty bread or soft dinner rolls make perfect accompaniments for soaking up any extra cheese sauce.

Creative Ways to Present

For a fun twist, serve this dish in individual ramekins for personalized portions that look stunning on the table. You can also layer the potatoes and sausage in a cast-iron skillet, bringing a rustic vibe and keeping the dish hot at the table. A drizzle of truffle oil or a sprinkle of crispy fried shallots before serving adds an elevated flair that friends and family will rave about.

Make Ahead and Storage

Storing Leftovers

This Au Gratin Potatoes and Sausage Recipe keeps beautifully in the refrigerator for up to three days. Store leftovers in an airtight container to preserve the creamy texture and flavors. When ready to enjoy again, gently reheat to maintain the dish’s perfect balance of creamy and crispy.

Freezing

You can freeze the au gratin before baking for up to a month. Cover the assembled dish tightly with plastic wrap and foil to prevent freezer burn. When you’re ready to cook it, thaw overnight in the fridge and then bake as directed, adding a little extra time to ensure it heats through completely without drying out.

Reheating

To reheat, preheat your oven to 350 degrees Fahrenheit. Cover the dish with foil to keep moisture in and bake for about 20-25 minutes until warmed through. For the crispiest topping, uncover during the last 5 minutes of reheating. This keeps the delightful contrast between creamy potatoes and crunchy breadcrumbs alive.

FAQs

Can I use another type of sausage in this recipe?

Absolutely! While smoked sausage adds great flavor, you can substitute with kielbasa, Italian sausage, or even a spicy chorizo depending on your preference. Just slice thinly and adjust seasoning if your sausage is particularly spicy or seasoned.

What can I use instead of heavy cream?

If you want a lighter version, you can substitute half-and-half or a combination of whole milk and sour cream to maintain creaminess. Keep in mind the texture will be less rich, but still delicious.

Is there a way to make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free breadcrumbs for the topping. The result will be just as tasty without compromising on texture.

Can this dish be made ahead and baked later?

Definitely. You can assemble the entire dish, cover it tightly, and refrigerate it overnight. When you’re ready to cook, add a few extra minutes to the baking time and proceed as usual for a fresh-from-the-oven taste.

How do I know when the potatoes are done baking?

The potatoes are ready when they are tender and easily pierced with a sharp knife or fork. The top should be golden brown and the sauce bubbling around the edges—signs you’ve got a perfectly cooked Au Gratin Potatoes and Sausage Recipe.

Final Thoughts

I truly hope you give this Au Gratin Potatoes and Sausage Recipe a try soon. It’s one of those dishes that feels like a warm hug—comforting, satisfying, and full of flavor that everyone will love. Whether it becomes a weeknight staple or your go-to for special occasions, it’s a wonderful way to bring family and friends together around the table. Happy cooking!