Cheesy Scalloped Potatoes and Sausage
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Scalloped Potatoes and Sausage are extra creamy, extra cheesy, and extra delicious! A delicious side for weeknight dinners and holidays alike, it’s easy to put together and even easier to make ahead of time. You may want to make a double batch because we rarely have leftovers!
Scalloped Potatoes and Sausage
I first tested this recipe for an Easter dinner, and they completely disappeared like magic! So trust me when I say… you’re going to want to make a double batch.
The flavors are big and bold, combining cheesy potatoes and sausage into one scrumptious dish. And it’s not just for the holidays, either!
Chad and Munchkin regularly ask me to make scalloped potatoes with sausage for weekend dinners.
With potatoes, sausage, and cheese, I’ll sometimes serve it as the main course!
The secret to its incredible flavor is Jones Dairy Farm sausage, which is why I use it for breakfast casserole and summer sliders too!
I also love their bacon, so I’ll combine the two to make cheesy bacon sausage pinwheels when I have some extra time to make breakfast.
Ingredient Notes and Substitutions
- Sausage – I love Jones Dairy Farm sausage because it’s all-natural without any fillers or preservatives.
That said, you can use your favorite breakfast links to make this scalloped potatoes sausage recipe. - Potatoes – Starchy spuds like Russets or Yukon Golds are best for scalloped potatoes as they’ll hold up well during baking.
I opted for Yukon Golds for this recipe since the natural buttery flavor works really well with all the cheese. - Flour & Butter – Combine these to make a roux, which thickens the cheese sauce as it cooks. I also like to sauté garlic in the butter before adding the flour for extra flavor!
- Milk – More fat means extra creamy, which is why I prefer to use whole milk.
Feel free to use whatever is in your fridge… even half-and-half for an extra thick sauce. - Cheese – Use fresh Parmesan for the sauce, then plenty of sharp cheddar for layers between the sausage and scalloped potatoes.
- Seasonings – There’s so much flavor in the sausage links that I usually just add some salt and pepper to the sauce.
For a spicy kick, add some cayenne or red pepper flakes. You could even incorporate dried herbs like oregano or rosemary if you’d like!
Tips and Tricks to Make Perfect Scalloped Potatoes with Sausage
- Don’t be tempted to cook the sausage ahead of time.
The grease and browned bits left in the skillet add tons of flavor to the creamy sauce!
If you really need to get a jump on this recipe, cook the sauce entirely, then let it cool and refrigerate up to a day in advance.
Warm it back up gently on the stove before layering with scalloped potatoes and sausage.
- Slice the potatoes thinly and evenly.
Thicker slices will take significantly longer to make, and the extra time in the oven may cause the cheese and sauce to become grainy.
Aim for 1/8-inch thickness for every slice, which is easy to do with a mandolin slicer. Otherwise, take your time with a large, sharp knife!
- Bring milk to room temperature if possible.
No heating required — just measure it out and let it warm on the counter while you get started on everything else.
If it’s still very cold from the fridge and you add it to the hot roux, you’re more likely to get a ton of lumps. Having the two closer in temperature will get you the smoothest results.
Prep Ahead
- Slice potatoes
- Grate cheese
- Bring milk to room temp
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Heavy Bottom Skillet – To help the sauce cook evenly, a wide skillet works best.
- Mandolin Slicer – The easiest way to slice potatoes thinly and evenly!
- Cheese Grater – Fresh cheese makes this sausage and scalloped potatoes recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
Serving Suggestions
Whether it’s a regular Sunday dinner or a holiday feast, this scalloped potatoes sausage recipe makes the perfect side dish!
They’re delicious with all kinds of meat, from beef to pork or chicken, and we especially love them with my Baked Orange Honey Ham.
Need a vegetarian alternative to scalloped potatoes and sausage? You can’t go wrong with extra cheesy potatoes au gratin.
Storing and Reheating Cheesy Potatoes and Sausage
Once cool, wrap the dish tightly in foil or plastic wrap, or transfer leftovers to an airtight container. Store in the refrigerator for up to 5 days.
It’s best to reheat cheesy potatoes and sausage in the oven.
Cover the dish with foil and bake for 15-20 minutes at 350°F, then remove the foil and cook for another 5-10 minutes until warmed through and bubbly.
Sometimes, I’ll divide the recipe between two smaller pans so I can freeze one for later. Let frozen scalloped potatoes and sausage thaw in the refrigerator overnight before reheating.
Scalloped Potatoes Sausage FAQ
There are two very important rules for perfectly creamy cheese sauce: low heat and fresh cheese.
Once you have the creamy base made, add small amounts of shredded cheese at a time, whisking constantly over low heat. Hotter temperatures will cause the fat to separate.
You’ll also want to skip bagged shreds since those have anti-caking agents. Helpful for keeping the shreds from sticking together, but not so much when they cause your sauce to over-thicken!
I always grate whole blocks at a time and keep the shreds in zippered bags in the fridge. They last for weeks!
Yes, and it’s very easy to do! Simply undercook the dish by 10-15 minutes, then allow it to come to room temperature and freeze.
When you’re ready to eat, bring scalloped potatoes with sausage back to room temperature and bake at 350°F for 30 minutes.
No more than 24 hours, but 12 hours is a better limit, and you must keep the slices submerged in water in the refrigerator.
Enjoy!
With love, from our simple kitchen to yours.
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Cheesy Scalloped Potatoes and Sausage
Ingredients
- 12 ounce package Jones Dairy Farm All Natural Little Pork Sausages
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1-1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 cup Parmesan cheese, freshly shredded
- 4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds
- 3 cups freshly shredded sharp cheddar cheese
- fresh chives, chopped divided
Instructions
- Preheat oven to 400°F. Butter a 9×13 baking dish. Set aside.
- In a large (10 inch) skillet cook pork sausage links uncovered over medium-high heat with 5 tablespoons of water for 6 minutes. Uncover and continue cooking for 2 minutes, until golden brown, turning frequently. Transfer sausage to a small cutting board and allow to cool. Once cool, slice sausage into coins.
- Meanwhile: add butter to the skillet and cook until completely melted. Add garlic and cook for 1 minute. Add flour and whisk for about 2 minutes to cook out the ‘flour-y’ taste.
- Slowly pour milk into the skillet while whisking constantly. Use the whisk to scrape up the browned bits on the bottom of the skillet. Continue to whisk occasionally until bubble start to break on the top, allowing the mixture to start to thicken, about 2-3 minutes.
- Reduce heat to low and slowly sprinkle in Parmesan cheese, salt and pepper. Whisk until completely melted and smooth, about 1 minute. Set aside.
- Arrange a layer of potatoes in the baking dish (use about half of your slices). Then pour half of the cheese sauce over the potatoes. Sprinkle half of the remaining cheese over top of the sauce. Sprinkle 1/2 of the sausage coins over the cheese.
- Spread the remaining potato slices over the cheese. Add the remaining cheese sauce. Sprinkle the remaining sausage coins over top of the cheese sauce. Top the sausage coins with the remaining cheese.
- Cover the baking dish with aluminium foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes, or until potatoes are cooked through and tender. Total cook time is 60 minutes.
- Garnish with chives. Serve and enjoy!
Donna’s Notes
You can halve this recipe for occasions when you are not cooking for 12 or freeze the leftovers.
You can make this recipe in one 9×13 or split it up into 2 (8-inch x8-inch) or similarly sized pans. I used two 7-inchx10-inch here.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2019, updated and republished October 2024
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I notice you don't use chopped onion in your dish. I always have used them in my scalloped potato dishes. Is there a reason?
The sausage made this dish to die for! We absolutely loved it!