Cheesy Sausage and Potatoes
A comforting and hearty slow cooker casserole made with tender potatoes, smoky sausage, and a creamy cheese sauce, perfect for busy weeknights.
Ingredients
Core ingredients
- 2-2.5 pounds Russet or Yukon Gold potatoes, peeled if desired, sliced into 1/4-inch rounds.
- 1-1.5 pounds Smoked sausage or kielbasa, sliced into coins.
- 1 medium Onion, thinly sliced.
- 2 cups Shredded sharp cheddar cheese, plus extra for topping.
- 1 can Condensed cream of mushroom or cream of chicken soup.
- 1/2-3/4 cup Milk or broth to loosen the sauce.
- 1 teaspoon Garlic powder.
- 1/2 teaspoon Paprika.
- 1/2 teaspoon Black pepper. Add salt to taste.
- 2 tablespoons Butter, melted.
- 1 cup Frozen peas or corn (optional), sliced bell peppers, or red pepper flakes for heat (optional). Optional add-ins.
Instructions
Preparation
- Lightly coat the slow cooker with butter or nonstick spray for easy cleanup.
- In a bowl, whisk the condensed soup with milk or broth, melted butter, garlic powder, paprika, pepper, and a pinch of salt. Stir in half the shredded cheese.
- Add half the potatoes, half the onions, and half the sausage to the slow cooker. Pour in half the sauce. Repeat the layers, then finish with the remaining cheese on top.
Cooking
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are fork tender. Try not to open the lid often.
- If you want a browned top, transfer to a baking dish and broil for 2 to 3 minutes. Otherwise, let it rest for 10 minutes, then serve.
Notes
Storing leftovers: Refrigerate up to 4 days in sealed containers. Reheat with a splash of milk, covered, at low heat to keep creamy.