Smoked Sausage and Potato Bake

Vegetarian: Substitute mushrooms or tofu for the sausage.
Spicy: Add diced jalapeños or cayenne pepper.
Cheesy: Use mozzarella, pepper jack, or your favorite cheese.
Herby: Add fresh rosemary, thyme, or basil.

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Brown the sliced sausage (about 5 minutes). Set aside.
In the same skillet, sauté the onions and garlic until softened and fragrant (about 5 minutes).
Layer the potatoes in the baking dish. Season with salt, pepper, paprika, and thyme.
Top with a layer of onions and garlic, then a layer of sausage. Repeat layers, ending with potatoes.
Pour chicken broth evenly over the dish.
Sprinkle with cheddar cheese.
Cover with foil and bake for 45 minutes. Uncover and bake another 15 minutes, or until potatoes are tender and cheese is bubbly and golden.
Let cool slightly before serving. Garnish with fresh parsley (optional).

Slice potatoes thinly and evenly for even cooking.
For crispier potatoes, broil for a few minutes at the end.
Add other herbs like rosemary or thyme for extra flavor.
For creamier potatoes, add a layer of sour cream or cream cheese between layers.

Serve this bake as a complete meal, or with a side salad and crusty bread. A refreshing lemonade or light-bodied red wine pairs perfectly.

Can I prep ahead? Yes! Assemble the bake up to step 8, cover, and refrigerate for up to 24 hours. Let it come to room temperature before baking.
Can I freeze leftovers? Yes! Freeze in airtight containers and reheat thoroughly.
Can I use sweet potatoes? Yes! They might need slightly less cooking time.

This Smoked Sausage and Potato Bake is a delicious and comforting meal that’s easy to make and endlessly customizable. Enjoy!