Cheesy Sausage Scalloped Potatoes

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These au-gratin style cheesy, creamy scalloped potatoes are taken over the top with 2 cheeses and the addition of sausage. They are so good they disappear like magic!

Cheesy Sausage Scalloped Potatoes

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you the best ever scalloped potatoes! It’s is like your favorite scalloped potatoes kicked up a notch with one of my favorite ingredients: No Sugar All Natural Pork Breakfast Sausage Little Links!!!

Scalloped potatoes are always a hit during holiday dinners so why not enjoy them every day? You know how we like big bold flavors and this potato casserole is no different! You are going to go crazy for them.

We tested these at Easter dinner and they completely disappeared. Next year I better make double.

ingredients for cheesy sausage scalloped potatoes

What is the best sausage to use in Cheesy Sausage Scalloped Potatoes? 

Jones Dairy Farm sausage is absolutely amazing! With big bold flavors packed into a little link these all-natural sausage are incredibly versatile and can be used for any meal breakfast, lunch or dinner.

They are uncooked and contain no binders, fillers, preservatives, MSG or added sugars. And they are made with just five ingredients: pork, water, salt, spices and a natural casing! Now that’s something I can feel good about feeding my family.

adding potatoes to casserole dish

What is the best potato to use for scalloped potatoes?

When making traditional scalloped potatoes or potatoes au gratin, you really want a starchy potato that will hold up well during baking and such as a Russets or Yukon Golds.

This recipe made with a rich cheese sauce we found that the buttery and slightly sweet atributes of the Yukon Golds make it the perfect potato for this recipe. Not to mention if you want a light and fluffy mashed potato or scrumptious hasselback potato you can’t go wrong with Yukon golds!

adding cheese sauce to potatoes

How do you make Scalloped Potatoes ahead?

Make ahead or freezer scalloped potatoes are easy to prepare. Simply undercook the potatoes by 10-15 minutes. Allow to come to room temperature and freeze. Allow the potatoes to come to room temperature and bake at 350°F for 30 minutes.

adding cheese to casserole dish

What is good with scalloped potatoes?

Scalloped potatoes are the perfect side dish for holidays and everyday. These potatoes are the perfect with beef, pork and chicken! We absolutely love it alongside our favorite Baked Orange Honey Ham, the Perfect Grilled Steak and Double Kick Pork Chops.

adding sausage casserole dish

How long are scalloped potatoes good for in the fridge?

Properly wrapped in foil, plastic wrap or air tight plastic containers scalloped potatoes will be stay fresh in the fridge for about 3-5 days.

cheesy sausage scalloped potatoes in casserole dish

Helpful Tips to make Cheesy Sausage Scalloped Potatoes:

  • Jones Dairy Farm All Natural Little Pork Sausages add tremendous flavor to this recipe but you can use substitute any of their breakfast sausages by cooking them in a skillet according to the package directions and then continuing with the recipe. Visit the product locator on the Jones Dairy Farm website to find their products at a store near you.
  • 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.
  • Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. All of my recipes call for freshly shredded cheese. I store it in a zip-top bag in the fridge and it keeps for several weeks.
  • When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.
  • You can halve this recipe for occasions when you are not cooking for 12 or freeze the leftovers. 

What you will need to make Cheesy Sausage Scalloped Potatoes:

  • Mandoline slicerThis slicer is perfect for making easy work of uniform fruit or vegetable slices. I must have bought and returned 6 mandoline slicers before this one.  This one, I have had for 7 years and I still love it. 
  • Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment. 
  • Quality Knives- Quality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours. 

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Fully Loaded Cheesy Potato Casserole

Cheesy Potatoes AuGratin

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Cheesy Sausage Scalloped Potatoes

Cheesy Sausage Scalloped Potatoes

Donna Elick
These au-gratin style cheesy, creamy scalloped potatoes are taken over the top with 2 cheeses and the addition of sausage. They are so good they disappear like magic!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Method Oven, Stovetop
Servings 6

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

Jones Dairy Farm All Natural Little Pork Sausages really add tremendous flavor to this recipe but you can use substitute any of their breakfast sausages and cook in the skillet according to the package directions and then continue with the recipe.
Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. All of my recipes call for freshly shredded cheese. I store it in a zip-top bag in the fridge and it keeps for several weeks.
When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.
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

Serving: 1 | Calories: 847cal | Carbohydrates: 65g | Protein: 37g | Fat: 49g | Saturated Fat: 25g | Cholesterol: 141mg | Sodium: 1637mg | Sugar: 9g | Fiber: 7g | Calcium: 747mg | Iron: 3mg

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.

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2 Comments

  1. 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?

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