Description
This Au Gratin Potatoes & Sausage recipe combines creamy, cheesy layers of thinly sliced potatoes with savory smoked sausage for a hearty, comforting casserole. With a rich smoked Cheddar cheese sauce and a crispy breadcrumb topping, it’s perfect for a family meal or special occasion.
Ingredients
Potatoes & Sausage
- Russet potatoes, peeled and thinly sliced
- Smoked sausage, thinly sliced
- Olive oil (to drizzle)
Sauce
- 3 tbsp salted butter
- 1 shallot, minced
- 3 garlic cloves, minced (divided)
- 3 tbsp all purpose flour
- 1 cup whole milk, cold
- 1 cup heavy cream, cold
- 1 tsp smoked paprika
- 2 bay leaves
- 6 oz smoked Cheddar cheese block, grated
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 tsp mustard powder
Topping
- 2 tbsp melted butter
- ½ cup bread crumbs
Garnish
- Chopped parsley
- Smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the casserole.
- Prepare Potatoes and Sausage: Peel the russet potatoes and slice them thinly and uniformly using a mandolin for even cooking. Slice the smoked sausage into thin rounds as well.
- Cook Aromatics: Heat a saucepan over medium-high heat. Add 3 tablespoons of salted butter and let it melt completely. Add minced garlic and shallot, cooking for about 2 minutes until fragrant and softened.
- Make Roux: Stir in 3 tablespoons of all purpose flour, whisking continuously to create a roux. Cook this mixture for 1 minute to remove the raw flour taste.
- Add Dairy: Gradually whisk in the cold whole milk and heavy cream ¼ cup at a time, ensuring the sauce stays smooth without lumps.
- Simmer Sauce: Add 2 bay leaves and 1 teaspoon smoked paprika, then heat until the sauce starts to simmer, whisking frequently to prevent sticking. Let it cook for about 4 minutes to thicken, then discard the bay leaves.
- Add Cheese and Seasoning: Stir in the grated smoked Cheddar cheese until melted. Season the sauce with 1 teaspoon sea salt, 1 teaspoon black pepper, and 1 teaspoon mustard powder for added depth of flavor.
- Layer the Casserole: Pour a ladle of cheese sauce into the bottom of a ceramic baking dish. Arrange a layer of potato slices and sausage slices on top, overlapping slightly. Season the layer with salt and pepper. Repeat layering until all potatoes and sausage are used.
- Add Sauce and Press: Pour the remaining cheese sauce over the layered potatoes and sausage. Gently press down the layers to help the potatoes absorb the sauce evenly.
- Initial Bake: Sprinkle some additional grated cheese over the top. Cover the dish with foil and bake for 25 minutes to allow the potatoes to start cooking and soften.
- Prepare Topping: Combine 2 tablespoons melted butter, ½ cup bread crumbs, and remaining minced garlic in a bowl. Stir together until crumbs are evenly coated.
- Final Bake: Remove the foil from the casserole. Evenly sprinkle the breadcrumb mixture on top, then bake uncovered for an additional 20-25 minutes until the potatoes are tender and the topping is golden brown and crispy.
- Garnish and Serve: Sprinkle smoked paprika and chopped parsley over the casserole as garnish before serving. Enjoy the rich, comforting flavors!
Notes
- Using a mandolin ensures even potato slices for uniform cooking.
- Cold milk and cream help prevent lumps when making the sauce.
- Be sure to discard bay leaves before layering the casserole.
- The breadcrumb topping adds a delicious crunch—don’t skip it!
- Let the casserole rest for 5 minutes after baking for easier serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
