Can I make cheesy potatoes with smoked sausage ahead of time?

Yes! This recipe is excellent for meal prep. Assemble everything in the baking dish, cover it tightly with foil, and store it in the refrigerator for up to 24 hours before baking. When you're ready to cook, allow the dish to come to room temperature for about 20–30 minutes, then bake as directed.

How do I store and reheat leftovers?

Leftover cheesy potatoes with smoked sausage can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes. Add a splash of milk or cheese on top if needed to revive the creamy texture.

Can I freeze this dish?

Absolutely. Prepare and assemble the casserole, but do not bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. To cook from frozen, thaw it overnight in the fridge and then bake as directed. You can also freeze individual portions after baking for easy, cheesy lunches.

Cheesy Potatoes with Smoked Sausage – Best Recipe Ever

Name: Cheesy Potatoes with Smoked Sausage
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 6 medium Russet potatoes, peeled and thinly sliced; 1 tablespoon butter; 1 medium yellow onion, diced; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 teaspoon seasoned salt; 1/2 teaspoon black pepper; 8 oz Velveeta cheese, cubed; 2 cups shredded cheddar cheese, divided; 14 oz smoked sausage, sliced into rounds; 1/2 teaspoon paprika (optional); 2 tablespoons chopped green onions (optional, for garnish)

Description

Cheesy Potatoes with Smoked Sausage is a hearty and comforting casserole-style dish featuring tender russet potatoes, creamy Velveeta cheese sauce, and flavorful smoked sausage. Perfect for family dinners, potlucks, or cozy weekends, it’s an easy-to-make one-pan recipe that everyone will love.

Ingredients

Scale

6 medium Russet potatoes, peeled and thinly sliced
1 tablespoon butter
1 medium yellow onion, diced
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon seasoned salt
1/2 teaspoon black pepper
8 oz Velveeta cheese, cubed
2 cups shredded cheddar cheese, divided
14 oz smoked sausage, sliced into rounds
1/2 teaspoon paprika (optional)
2 tablespoons chopped green onions (optional, for garnish)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, brown the smoked sausage slices until caramelized. Remove and set aside.
In the same skillet, melt butter and sauté diced onions until translucent.
Sprinkle in the flour and stir constantly for 1 minute to form a roux.
Gradually whisk in the milk, then add seasoned salt and pepper. Cook until the sauce thickens, about 3–5 minutes.
Reduce heat and stir in Velveeta until fully melted. Add 1 cup of cheddar cheese and mix until smooth.
Layer the sliced potatoes and browned sausage in the prepared baking dish.
Pour the cheese sauce over the potatoes and sausage, and stir gently to coat evenly.
Sprinkle the remaining 1 cup of cheddar cheese on top. Optionally, dust with paprika.
Bake uncovered for 50–60 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let rest for 5–10 minutes before serving. Garnish with chopped green onions if desired.

Notes

Use a mandoline slicer for evenly sliced potatoes.
Substitute turkey or plant-based sausage for a lighter or vegetarian version.
Yukon Gold potatoes can be used for a creamier texture.
Make ahead by assembling the dish the night before and baking the next day.
Leftovers keep well for up to 4 days in the fridge.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of dish
Calories: 530
Sugar: 5g
Sodium: 1020mg
Fat: 35g
Saturated Fat: 17g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg