Potato and Sausage Bake with Sour Cream Sauce is a comforting and hearty dish that combines tender potatoes, savory sausage, and a creamy sour cream sauce. It’s perfect for a family dinner or when you want something easy yet satisfying. The flavors meld together beautifully as everything bakes in the oven, creating a deliciously rich dish.
Here’s how to make Potato and Sausage Bake with Sour Cream Sauce:
Potato and Sausage Bake with Sour Cream Sauce
Ingredients:
- 4 large potatoes, peeled and thinly sliced
- 1 lb (450 g) sausage (Italian sausage, breakfast sausage, or any preferred type), crumbled or sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups sour cream
- 1 cup shredded cheddar cheese (optional, for extra creaminess and flavor)
- 1/2 cup chicken broth or vegetable broth
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon paprika (optional, for a little smokiness)
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a little butter or non-stick spray.
- Prepare the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and cooked through, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
- Once cooked, remove the sausage from the skillet and set aside. Drain any excess fat if necessary.
- Sauté the Onion and Garlic:
- In the same skillet, add the butter and sauté the onion until softened, about 3-4 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
- Prepare the Sour Cream Sauce:
- In a medium bowl, combine the sour cream, chicken broth, thyme, paprika, and a pinch of salt and pepper. Mix until smooth.
- Layer the Bake:
- In the prepared baking dish, layer the sliced potatoes, starting with a layer of potatoes at the bottom.
- Spread a portion of the cooked sausage and onion-garlic mixture over the potatoes.
- Pour some of the sour cream sauce over the top, spreading it evenly.
- Repeat the layering process with the remaining potatoes, sausage, and sour cream sauce, finishing with a layer of potatoes on top.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 40 minutes.
- After 40 minutes, remove the foil and sprinkle cheddar cheese (if using) over the top of the casserole.
- Return the dish to the oven and bake for an additional 20-25 minutes, uncovered, or until the potatoes are tender and the top is golden and bubbly.
- Serve:
- Let the bake rest for a few minutes before serving. Garnish with fresh parsley for a pop of color and added flavor.
Tips:
- Potato variety: You can use Russet potatoes for a soft texture, or Yukon Gold potatoes for a creamier, buttery flavor.
- Sausage variety: Feel free to use spicy sausage if you prefer some heat, or mild sausage for a more subtle flavor. You can also use ground turkey or chicken sausage as a leaner alternative.
- Make it ahead: You can prepare this bake a day ahead and store it in the fridge. Just cover it tightly with foil and bake as instructed the next day.
- Add veggies: You can include vegetables like bell peppers, mushrooms, or spinach for added color and nutrition.
This Potato and Sausage Bake with Sour Cream Sauce is a hearty, comforting dish that’s perfect for cold nights or when you’re craving a satisfying meal. The creamy sauce and savory sausage complement the tender potatoes perfectly. Enjoy!
