Sausage and Potatoes Au Gratin

Russ Myers


If you love cheesy potatoes and you love sausage, you will love this dish. What is great about this dish is that it is not the side dish, but the main entree! If your short on time and don’t want to spend the extra time it takes to make and bake both the main dish and the side dish, then this is for you.

Another great thing about this dish is that you can buy the smoked sausage, cheese and the potatoes and keep them in your fridge for a decent amount of time before they need to be used.

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6 Servings


20 Min


1 Hr 35 Min




1 lb
ground breakfast sausage
1 can(s)
(10.75 ounces) condensed cream of mushroom soup
3/4 c
1/2 c
chopped onion
1/2 tsp
ground black pepper
1/4 tsp
3 c
potatoes, sliced 1/8- inch thick (about 1 pound)
3 Tbsp
2 c
shredded cheddar cheese

Directions Step-By-Step

Preheat oven to 350 degrees F

In a large skillet over medium high heat, cook and crumble sausage until done. Pour off grease and pat with paper towels to remove excess oil.
In a medium bowl, whisk together soup, milk, onion, pepper and salt.

Spray a 2- quart casserole with nonstick cooking spray. Place half the potatoes in bottom of dish. Top with half the soup mixture and half the cooked sausage. Repeat layers, ending with sausage; dot with butter.
Cover and bake for 1 to 1 1/2 hours. Uncover, sprinkle with cheese and return to oven, baking until cheese is melted and bubbly, about 5 minutes.

About this Recipe

Main Ingredient: Pork
Regional Style: American