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Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish with a bit of olive oil. This will prevent the casserole from sticking and make cleanup easier.
Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it apart with a spoon as it cooks. Stir occasionally until the sausage is browned and cooked through (about 7-10 minutes). Remove from the skillet and set aside. If there’s excess fat in the pan, drain it, leaving just a small amount to sauté the onions and garlic.
Sauté the Onions and Garlic: In the same skillet, add the diced onion and sauté over medium heat for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Prepare the Creamy Sauce: To the skillet with the onions and garlic, add the heavy cream and chicken broth, stirring to combine. Season with dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes until it slightly thickens.
Assemble the Casserole: Layer the bottom of your prepared casserole dish with a portion of the sliced potatoes. Sprinkle some of the cooked sausage over the potatoes, then pour a little of the creamy sauce on top. Repeat the layers until all of the potatoes, sausage, and sauce are used up, finishing with a final layer of sauce on top.
Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. You can also add some extra cheese or even a bit of Parmesan for an added cheesy flavor.
Bake the Casserole: Cover the casserole with aluminum foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Garnish and Serve: Once the casserole is done, remove it from the oven and let it rest for 5-10 minutes. Garnish with fresh parsley or green onions, if desired, for a pop of color and extra flavor.
Enjoy: Slice the casserole into squares and serve. This dish pairs beautifully with a simple green salad or some steamed vegetables for a well-rounded meal.
Tips for the Perfect Baked Potato and Sausage Casserole:
Use the Right Potatoes: Russet potatoes are ideal for this recipe because they become soft and tender when baked, making them perfect for casseroles. However, you can also use Yukon Gold potatoes if you prefer a waxier texture.
Adjust the Sausage: Choose your favorite type of sausage—spicy Italian sausage, mild breakfast sausage, or even chicken sausage for a lighter version. If you’re using a spicy sausage, be sure to adjust the seasoning accordingly.
Extra Veggies: Feel free to add vegetables like bell peppers, mushrooms, or spinach to the casserole. Simply sauté them with the onions and garlic for added flavor and nutrients.
Make It Ahead: This casserole is great for meal prep! You can assemble it the night before, cover it, and store it in the fridge overnight. Just pop it in the oven the next day, and it’ll be ready to go.
Make It Lighter: For a lighter version, use milk instead of heavy cream and reduce the amount of cheese. You can also swap in lean turkey sausage for a healthier option.
Why This Casserole is Perfect for Any Occasion:
This Baked Potato and Sausage Casserole with Mozzarella is a versatile dish that works for so many occasions:
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