Cheesy Smoked Sausage & Potato Casserole

Ingredients:

• 2 lbs smoked sausage (kielbasa or your favorite), sliced into ½-inch rounds
• 6–7 medium russet potatoes, peeled and diced (about 2 ½–3 lbs)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil (or butter)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika (or regular)
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella (or Monterey Jack)
• ½ cup heavy cream (or milk)
• ½ cup sour cream
• 2 tbsp fresh parsley (optional, for garnish)

Instructions:

1. Prep the potatoes

• Peel and dice the potatoes into small cubes. Boil in salted water for about 10 minutes, just until fork tender but not falling apart. Drain well.

1. Cook the sausage

• In a large skillet, heat 1 tablespoon of olive oil. Add the sliced sausage and cook until browned on both sides, about 5–6 minutes. Remove and set aside.

1. Cook the onions & garlic

• In the same skillet, add the remaining oil, onions, and garlic. Cook until onions are softened and lightly golden, about 5 minutes.

1. Mix everything together

• In a large mixing bowl, combine the potatoes, sausage, onions, garlic, seasonings, sour cream, and heavy cream. Stir gently until evenly coated.

1. Assemble the casserole

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread half the potato mixture in the dish, sprinkle with half the cheese, then add the rest of the mixture and top with remaining cheese.

1. Bake

• Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 20–25 minutes, until bubbly and golden brown on top.

1. Finish & Serve

• Let cool for 5 minutes, sprinkle with fresh parsley, and serve hot!

Serving Suggestions:

• Pair with a crisp green salad or roasted veggies.
• Makes a fantastic main dish for dinner or brunch.