Sausage and Potato Casserole made with Smoked Sausage and Potatoes and Onion

Grandma Bev’s rule: if it’s bubbling at the edges, it’s ready to make everyone happy. This sausage and potato casserole is exactly that kind of dish—simple, cozy, and built from pantry staples. Smoked sausage, onions, and potatoes bake together until the sausage coins are browned and the potatoes turn tender with caramelized edges. It’s very much a Midwestern-style oven supper: practical, budget-friendly, and designed to feed a hungry crowd with minimal fuss. You slide the pans into the oven, wait for that bubbling edge and toasty top, and dinner is done.

Serve this casserole straight from the enamel baking pans while it’s still bubbling at the edges, with a simple green salad or steamed green beans for freshness. A tangy side—like coleslaw or sliced pickles—balances the richness of the sausage and potatoes. Warm crusty bread or dinner rolls are great for soaking up the flavorful juices from the bottom of the pan. If you like, offer a little sour cream, grainy mustard, or hot sauce at the table so everyone can customize their plate.

Servings: 6

1 1/2 pounds smoked sausage, cut into 1/2-inch coins

Preheat your oven to 400°F (200°C). Place two medium enamel baking pans (or one large 9×13-inch baking dish) on the counter. Lightly grease them with a thin film of olive oil or butter to prevent sticking.

Prep the ingredients: Slice the smoked sausage into 1/2-inch coins. Peel the potatoes if you like (the skins can stay on if they’re thin and clean), then cut into 1/2-inch slices or small chunks so they cook evenly. Thinly slice the onion from root to tip into half-moons.

In a large mixing bowl, combine the sliced potatoes and onions. Drizzle with the olive oil and melted butter, then add the kosher salt, black pepper, smoked paprika, dried thyme or Italian seasoning, and garlic (minced or powdered). Toss well with clean hands or a large spoon until everything is evenly coated and the spices are distributed.

Add the smoked sausage coins to the bowl and gently toss again just until the sausage is coated with some of the seasoned oil and mingled with the potatoes and onions. This helps the flavors blend and ensures the sausage browns nicely.

Divide the mixture evenly between the two enamel baking pans, spreading it into an even layer so the sausage and potatoes have room to brown. If using one large dish, spread everything in a single, fairly even layer—crowding too much will steam instead of caramelize.

In a small measuring cup, stir together the chicken broth and the heavy cream or milk (if using). Pour this mixture evenly over the sausage and potatoes in the pans. You don’t want the ingredients swimming; it should just be enough liquid to create steam and a little saucy bottom while the top edges crisp and caramelize.

Cover each pan tightly with foil and place them on the middle oven rack. Bake for 25 to 30 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife. This covered phase lets everything steam and soften without drying out.

Carefully remove the foil from the pans (watch for steam). If using Parmesan, sprinkle it evenly over the top now. Return the uncovered pans to the oven and continue baking for another 20 to 25 minutes, rotating the pans once, until the sausage coins are browned on top, the potatoes have caramelized edges, and the liquid is bubbling at the edges of the pans—this is Grandma Bev’s signal that the casserole is ready to make everyone happy.

Check doneness: Pierce a few potatoes in the center of the pan; they should be completely tender. If they’re still a bit firm, give the casserole another 5 to 10 minutes, keeping an eye on the browning. You want a deep golden color on the sausage and the potato edges without burning.

Remove the pans from the oven and let the casserole rest for about 5 to 10 minutes. The bubbling will slow, the sauce will thicken slightly, and it will be easier to serve clean scoops. Sprinkle with chopped parsley or chives, if using, and bring the enamel pans straight to the table for serving family-style.

For a cheesier version, add 1 to 1 1/2 cups of shredded sharp cheddar or a mix of cheddar and mozzarella during the last 10 minutes of baking, letting it melt and brown lightly on top. For extra vegetables, toss in 1 to 2 cups of sliced bell peppers, thinly sliced carrots, or frozen green beans (no need to thaw) with the potatoes and onions; just be sure not to overfill the pans so you still get those caramelized edges. If you prefer a smokier flavor, use a heavily smoked kielbasa or andouille sausage and increase the smoked paprika to 1 1/2 teaspoons. To lighten things up a bit, swap half the potatoes for cauliflower florets or cubed butternut squash, adjusting the cook time as needed until everything is tender. You can also shift the flavor profile: use fresh rosemary and a squeeze of lemon at the end for a brighter, more herb-forward casserole, or stir in a spoonful of grainy mustard with the broth for a tangy, almost German-inspired twist. If you need to make it ahead, assemble everything in the pans up to the point of adding the broth mixture, cover tightly, and refrigerate for up to 24 hours; when ready to bake, add the broth and cream, then bake as directed, adding 5 to 10 minutes to the covered baking time if the mixture is going into the oven cold.