Crock Pot Sausage Potato Bake
Warm, hearty, and bursting with flavor, this Crock Pot Sausage Potato Bake is the ultimate comfort food for busy weeknights or lazy weekends. Featuring smoky sausage, tender layers of russet potatoes, and a rich, creamy sauce infused with cheddar cheese, garlic, and paprika, this slow-cooked masterpiece is both delicious and effortless to prepare. The cream of mushroom soup and milk blend together for a luscious base that ties the dish together, while chopped onions add a subtle sweetness. Best of all, your crock pot does all the work—simply layer the ingredients, set it, and come back to a bubbling, golden casserole ready to serve. Perfect for feeding a hungry family, this one-pot wonder pairs beautifully with a fresh green salad and a sprinkle of parsley for garnish. Get ready to savor the ultimate combination of convenience and comfort in every bite!
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Recipe Information
Ingredients
- 450 grams Smoked sausage
- 900 grams Russet potatoes
- 200 grams Shredded cheddar cheese
- 1 can (about 295 ml) Cream of mushroom soup
- 120 ml Milk
- 1 medium (chopped) White onion
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Slice the smoked sausage into 1/4-inch thick rounds and set aside.
Wash, peel, and slice the potatoes into 1/4-inch thick rounds. If desired, leave the skins on for added texture and flavor.
In a medium bowl, mix the cream of mushroom soup, milk, garlic powder, paprika, salt, and black pepper until well combined.
Grease the bottom and sides of the crock pot with 1 tablespoon of olive oil to prevent sticking.
Layer the ingredients in the crock pot as follows: start with a layer of sliced potatoes, followed by a layer of sausage rounds, a sprinkle of chopped onion, and a handful of shredded cheddar cheese. Pour a portion of the soup mixture on top. Repeat layers until all ingredients are used, finishing with the soup mixture and a layer of cheese on top.
Cover the crock pot with the lid and cook on low heat for 5 hours, or until the potatoes are tender and fully cooked.
Once cooked, stir gently to evenly distribute the cheese and sausage throughout the dish.
Serve hot and garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 9906 mg | 431% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 34.1 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2068 mg | 159% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6765 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
