cheesy sausage and potatoes
This delicious cheesy sausage and potatoes dish combines savory sausage, tender potatoes, and melted cheese for a comforting meal. Perfect for any occasion, it makes a satisfying dinner that the whole family will enjoy.
Equipment
- 1 large skillet
- 1 baking dish
- 1 cutting board
- 1 oven
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb sausage (Italian or breakfast sausage)
- 4 medium potatoes, diced About 2 lbs or 900g.
- 1 cup milk
- 1 cup shredded sharp cheddar cheese Divided for the recipe.
- 1/2 cup shredded mozzarella cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 tablespoons olive oil
- to taste chopped fresh parsley For garnish, optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the olive oil and sauté the chopped onion and minced garlic until translucent (about 3-4 minutes).
- Add the diced potatoes to the skillet and stir to coat. Cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
- In the same skillet, push the potatoes to one side and add the sausage. Cook until browned and cooked through, breaking it up into smaller pieces (about 5-7 minutes).
- Stir the sausage into the potatoes, then sprinkle with paprika, oregano, salt, and pepper. Mix well.
- In a separate bowl, combine the milk and half of the cheddar cheese. Pour this mixture over the potato and sausage mixture in the skillet and stir until combined.
- Transfer the mixture to a baking dish and spread it evenly. Top with the remaining cheddar cheese and mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
You can customize this recipe by adding other vegetables like bell peppers or spinach.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.