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Potato casserole with sausages

Author
Cookinero 12 Oct 2025
1970
Potato casserole with sausages

Potato and Sausage Casserole is a great main dish, easy to make and delicious. Tender, stretchy cheese with juicy meat sausages and sweet potatoes, seasoned with sour cream, create an incredible aroma and range of flavors.

How to cook Potato casserole with sausages

Step 1

Potato casserole with sausages

Cut the potatoes into thin slices.

Step 2

Potato casserole with sausages

Cut the sausages into circles.

Step 3

Potato casserole with sausages

Grate the cheese on a coarse grater. Chop the onion finely.

Step 4

Potato casserole with sausages

Prepare the potato dressing: in a bowl, mix the cheese, sour cream, onion, salt and pepper to taste.

Step 5

Potato casserole with sausages

Assemble the future casserole in a baking dish. Lay out the casserole in layers in the following order: potatoes, sausages, potatoes, sausages. Spread each layer with sour cream and cheese cream. Bake the dish in the oven for 25 minutes.

Potato casserole with sausages - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily make this dish vegetarian by omitting the sausages or replacing them with a plant-based alternative like sliced vegetarian sausages, mushrooms, or roasted vegetables such as bell peppers or zucchini. Just be sure to adjust the seasoning to taste.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave until piping hot. For best results, reheat in the oven to maintain the texture of the potatoes.
Yes, you can assemble the casserole up to a day in advance. Cover it tightly and keep it refrigerated. When ready to eat, bake it straight from the refrigerator, though you might need to add an extra 5-10 minutes to the baking time since it will be cold.
Plain Greek yogurt is a great substitute for sour cream and will provide a similar tanginess and creaminess. You could also use a lighter option like plain yogurt, but be aware it might be slightly thinner, so you might need to use a bit less to avoid making the dish too wet.
Yes, you can freeze it either before or after baking, though the texture of the potatoes is best when fresh. For best results, freeze it unbaked. Wrap it tightly and freeze for up to 3 months. Thaw completely in the refrigerator before baking as directed. If freezing after baking, the potatoes can become a little grainy but it's still tasty.
This casserole is quite hearty, so a simple green salad with a light vinaigrette is a perfect pairing to balance the richness. Steamed green beans, roasted carrots, or a simple cucumber salad would also work well. It's a complete meal on its own, but a side of bread is also great for mopping up the sauce.

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