Potato and Sausage Bake
Hearty, comforting, and bursting with flavor, this Potato and Sausage Bake is the ultimate one-dish meal for busy weeknights or cozy family dinners. Tender slices of seasoned Russet potatoes create a delicious base, topped with savory Italian sausage and a fragrant sauté of onions, garlic, and thyme. A generous layer of melted cheddar cheese adds richness, while a sprinkle of fresh parsley brings a vibrant finish. Easy to prepare with just 20 minutes of prep time, this bake is perfect for feeding a crowd or meal prepping leftovers. Whether you opt for mild or spicy sausage, this oven-baked dish guarantees layers of flavor and a satisfying, golden-bubbly top. Serve it alongside a crisp salad or roasted vegetables for a wholesome, crowd-pleasing experience.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pound Italian sausage (mild or spicy)
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Thyme (fresh or dried)
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Peel the potatoes and slice them into 1/4-inch thick rounds. Place them in a large mixing bowl.
Drizzle the potatoes with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat, then arrange the slices in the baking dish, slightly overlapping them.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Remove the sausage from its casing (if necessary) and cook, breaking it into small pieces, until browned and fully cooked, about 6-8 minutes. Transfer the sausage to a plate and set aside.
Dice the onion and mince the garlic. Add them to the skillet (using the rendered sausage fat, if present, or an additional drizzle of olive oil if needed) and sauté until the onion is soft and translucent, about 3-4 minutes.
Season the onion and garlic mixture with paprika, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine and remove from heat.
Layer the cooked sausage over the potatoes in the baking dish, followed by the sautéed onion and garlic mixture.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the Potato and Sausage Bake from the oven and let it rest for 5 minutes. Sprinkle chopped parsley on top as a garnish before serving.
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 6650 mg | 289% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 13.0 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1480 mg | 114% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5224 mg | 111% | |
*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.
