
There’s something magical about the combination of creamy, melted cheese and hearty potatoes that just speaks to the soul. When you add smoky, savory sausage to the mix? Well, that’s when a simple side dish transforms into pure comfort food gold.
Cheesy Potatoes with Smoked Sausage isn’t just another casserole – it’s a warm hug on a plate, perfect for those nights when you want something that feels like home.
This dish brings together the best of both worlds: the satisfying richness of cheese-smothered potatoes and the bold, meaty flavor of smoked sausage. It’s the kind of recipe that makes your kitchen smell amazing and brings everyone running to the dinner table.
Whether you’re serving it as a hearty side dish or making it the star of the show as a main course, this recipe delivers comfort in every single bite.
What Makes This Dish So Special?
The beauty of this recipe lies in its simplicity and the way each ingredient complements the others perfectly. The tender, perfectly cooked potatoes provide a creamy base that soaks up all those incredible flavors.
Then there’s the cheese sauce – oh, that cheese sauce! It’s made with a combination of Velveeta and sharp cheddar cheese, creating a smooth, velvety texture that never breaks or gets grainy.
The smoked sausage adds a wonderful depth of flavor that takes this dish from ordinary to extraordinary. When you brown the sausage before adding it to the casserole, it develops a slightly crispy exterior that adds texture and intensifies that smoky, savory taste. It’s like having the perfect balance of comfort and excitement in every forkful.
Ingredients Needed for the Recipe
Gathering your ingredients is half the fun of cooking, and this recipe keeps things wonderfully straightforward. Here’s what you’ll need to create this delicious dish:
- 4 cups diced, peeled russet potatoes – these hold their shape beautifully and absorb flavors like a dream
- 1 teaspoon olive oil – just enough to get that sausage browning perfectly
- 1 (14-ounce) package smoked sausage, sliced – kielbasa works wonderfully, but any good quality smoked sausage will do
- 4 tablespoons butter – the foundation of our creamy cheese sauce
- 1/4 cup all-purpose flour – this helps thicken the sauce to perfection
- 2 cups half-and-half or milk – creates that rich, creamy base we’re after
- 1/4 teaspoon garlic powder – adds just a hint of savory depth
- 8 ounces Velveeta cheese, cubed – ensures a smooth, never-grainy cheese sauce
- 1 cup shredded sharp cheddar cheese – brings that sharp, tangy flavor that makes everything pop
- Salt and pepper to taste – because seasoning is everything
How to make Cheesy Potatoes with Smoked Sausage?

Preparing Your Baking Dish and Potatoes
Start by preheating your oven to 350 degrees and lightly greasing a 9-inch square baking dish. This size is perfect for this recipe – not too big, not too small, just right for creating those perfect, gooey layers we’re after.
Next, place your diced potatoes in a pot of salted water. The salt isn’t just for flavor; it actually helps the potatoes cook more evenly. Bring the water to a rolling boil and cook the potatoes until they’re just tender.
Here’s the key: you want them slightly undercooked at this stage because they’ll continue cooking in the oven. Think fork-tender but still holding their shape nicely.
Once they’re perfectly par-boiled, drain them well – and I mean really well. Excess water is the enemy of a good casserole. Place these beautifully cooked potatoes in your prepared baking dish, spreading them out evenly.
Browning the Smoked Sausage
Now comes one of my favorite parts – browning the sausage. Heat a large nonstick skillet over medium-high heat and add that teaspoon of olive oil. Once the oil shimmers, add your sliced sausage. Don’t overcrowd the pan; let each piece have some space to brown properly.
Cook the sausage until it’s beautifully browned and slightly crispy on the edges. This step is what takes the flavor from good to absolutely incredible.
The browning creates these amazing caramelized bits that add so much depth to the final dish. Once browned, remove the sausage from the skillet and nestle it right in with those waiting potatoes.
Creating the Perfect Cheese Sauce
Wipe your skillet clean – we’re going to use it to make magic happen. Add the butter and let it melt over medium heat. There’s something so satisfying about watching butter melt and start to bubble gently in the pan.
Once the butter is melted, add the flour and cook, stirring constantly, for about a minute. This creates what’s called a roux, and it’s what’s going to thicken our cheese sauce. Don’t let it brown; we just want to cook out that raw flour taste.
Building the Creamy Base
Gradually whisk in the half-and-half, adding it slowly while whisking constantly. This prevents lumps from forming and ensures a silky smooth sauce. Bring this mixture to a gentle simmer – you’ll see little bubbles forming around the edges. Add the garlic powder at this point; it disperses beautifully throughout the warm liquid.
Melting in the Cheese
Turn the heat down to low – this is crucial for the next step. Add the cubed Velveeta cheese and stir gently until it’s completely melted. The beauty of Velveeta is how smoothly it melts without any fuss or risk of graininess.
Next, add half of the sharp cheddar cheese, stirring until it’s melted and incorporated. Save the other half for topping – trust me on this.
Remove the pan from heat and taste for seasoning. Add salt and pepper as needed, keeping in mind that the cheese and sausage already bring quite a bit of saltiness to the party.
Assembling and Baking
Pour this gorgeous, creamy cheese sauce over your potatoes and sausage. Take a moment to appreciate how it flows between all the nooks and crannies, coating everything in that golden, cheesy goodness. Sprinkle the remaining cheddar cheese on top – this will create a beautiful, bubbly golden top when it bakes.
Slide your casserole into that preheated 350-degree oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden and bubbly, and the edges are starting to look slightly crispy. The aroma filling your kitchen will be absolutely irresistible.
Cooking Tips
- Brown the sausage: Don’t skip this step—it adds a deep, savory flavor.
- Low heat for cheese sauce: Keep the heat gentle when melting cheese to avoid a grainy texture.
- Use russet potatoes: They hold shape well while becoming creamy.
- Undercook slightly before baking: Better to be a little firm going in; they’ll finish in the oven.
- Season on top: A sprinkle of paprika or dried herbs like thyme or rosemary boosts flavor and adds color.
Storing & Making Ahead
This casserole tastes amazing fresh but also works well for leftovers. Store in the fridge for up to three days and reheat with a splash of milk to keep it creamy. You can prep it ahead—assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. It also freezes for up to three months, though the texture may change slightly.
Serving Ideas
On its own, this dish is hearty and filling, but it pairs perfectly with lighter sides. A fresh salad or simple steamed veggies help balance out the richness. As a side, it complements grilled chicken, pork chops, or roasted turkey beautifully. For a full comfort spread, try cornbread, coleslaw, or pickles.

Cheesy Potatoes with Smoked Sausage Recipe
Description
This Cheesy Potatoes with Smoked Sausage casserole is the ultimate comfort food — a rich, creamy, and decadent dish loaded with tender potatoes, savory smoked sausage, and a luxurious two-cheese sauce made with Velveeta and sharp cheddar. Baked to golden perfection, it's hearty enough to serve as a main course or the perfect side for family dinners and holiday gatherings.
Ingredients
Instructions
-
Prep and Par-Cook Potatoes
Lightly grease a 9-inch square baking dish. Place diced potatoes in a pot of salted water. Bring to a boil and cook for 8–10 minutes, until just tender but still slightly firm. Drain well and transfer to the prepared baking dish.Do not overcook—potatoes will continue to bake in the oven. -
Brown the Sausage
Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced smoked sausage and cook for 5–7 minutes, stirring occasionally, until browned and slightly crispy. Remove from heat and add to the potatoes in the baking dish.This enhances flavor and texture. -
Make the Cheese Sauce
Wipe the skillet clean, then melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in half-and-half until smooth. -
Bring the mixture to a gentle simmer, then stir in garlic powder. Reduce heat to low and add cubed Velveeta, stirring until completely melted.
-
Stir in half of the shredded cheddar until melted. Remove from heat and season with salt and pepper to taste.
-
Assemble and Bake
Pour the cheese sauce over the potatoes and sausage in the baking dish. Stir gently to combine. Sprinkle the remaining cheddar cheese on top. -
Bake in a preheated 350°F (175°C) oven for 25–30 minutes, until the top is golden and bubbly.
-
Serve
Let cool for 5 minutes before serving. This allows the sauce to set slightly for better texture.
Nutrition Facts
Servings 6
Serving Size 1/6 of casserole
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 16g80%
- Trans Fat 1.0g
- Cholesterol 95mg32%
- Sodium 980mg41%
- Potassium 680mg20%
- Total Carbohydrate 42g15%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 22g44%
- Calcium 480 mg
- Iron 3.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Velveeta tip: It creates a smooth, creamy sauce that won’t break. For a more natural option, use all cheddar and add 1 tsp cornstarch to prevent graininess.
- Sausage options: Kielbasa is classic, but andouille, smoked turkey sausage, or vegan sausage work well too.
- Dairy substitute: Use whole milk instead of half-and-half for a lighter version. For richness, use heavy cream.
- Make ahead: Assemble the casserole (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to bake time.
- Reheating: Reheat in the oven at 325°F to preserve texture. Microwave works for single servings.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Add veggies: Mix in sautéed onions, bell peppers, or spinach for extra flavor and nutrition.
- Extra crispy top: Broil for 2–3 minutes at the end for a golden crust (watch closely!).
Frequently Asked Questions
Can I use a different type of cheese?
Yes! Swap Velveeta with American cheese or use all sharp cheddar. For a smoky flavor, try smoked Gouda. Adjust quantities to maintain creaminess.
Can I make this ahead of time?
Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting cold.
Is this recipe gluten-free?
Not as written (due to flour and sausage). To make it GF: use cornstarch or a gluten-free flour blend for the roux, and ensure your sausage is certified gluten-free.
Can I freeze this casserole?
Yes, though the texture may soften slightly. Freeze before baking for best results. Thaw in the fridge overnight and bake as directed.