Scalloped Sausage and Potatoes
Indulge in the comforting layers of creamy, hearty goodness with this Scalloped Sausage and Potatoes recipe! Featuring tender slices of Russet potatoes, savory rounds of smoked or Italian sausage, and a rich, cheddar-infused béchamel sauce, this dish strikes the perfect balance between indulgence and homestyle charm. Flavored with garlic, thyme, and just the right amount of seasoning, the golden, bubbly topping will have everyone coming back for seconds. Perfect for weeknight dinners or special family gatherings, this easy-to-follow recipe bakes to perfection in just 75 minutes and serves six with ease. Garnish with fresh parsley for a pop of color and flavor, and enjoy the ultimate comfort food casserole straight from the oven.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 12 oz Sausage (smoked or Italian, fully cooked)
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 medium Yellow onion
- 1 tsp Garlic powder
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Peel the potatoes and slice them into thin rounds (about 1/8-inch thick). Use a mandoline slicer for uniform slices if available.
Slice the sausage into 1/4-inch thick rounds and set aside.
Peel and finely dice the onion.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens (about 5 minutes).
Add the garlic powder, thyme, salt, and black pepper to the sauce. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. Remove from heat.
Layer one-third of the potato slices evenly across the bottom of the prepared baking dish. Top with one-third of the diced onions and sausage slices. Pour one-third of the cheese sauce over the layer, spreading it evenly.
Repeat the layering process (potatoes, onions, sausage, cheese sauce) two more times, finishing with cheese sauce on top.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven and bake uncovered for an additional 20-25 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 7142 mg | 311% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 57.9 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 2819 mg | 217% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 9119 mg | 194% | |
*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.
