Sausage and Potato Casserole, a cosy dinner recipe that is family-friendly and goes down well all year round. It's cheesy and hearty, with a homemade herby gravy that gives it a wonderful touch, and it's on the table in way under one hour.
Comfort food doesn't have to be enjoyed only in the cold season, on the contrary. A hearty meal is surely appreciated after a long day at work, or on a rainy day, and it always puts a smile on your face.
Potatoes and sausages are staple foods that you can never go wrong with, one of our favourite dish that we always go back to is the one and only Bangers and Mash with Onion Gravy.
The combo just works so well, it's nutritious and soothing, and you know that even the pickiest eaters will not be able to resist. And this potato and sausage casserole is another good example why the combo works.
The herby onion gravy adds a lot of flavour, so that's one step I would not skip, then it's the cheesy goodness that you get from the cheddar cheese, although any other cheese would work as well.
Cheesy, bubbling hot, layers of flavour and goodness, that's one dish you can't possibly miss, you will 100% love it! And definitely one to add to your Father's Day Menu or your Family-Friendly Dinner Bakes.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- sausages - I used regular pork sausages, but you can use any sausages of your choice, even plant-based ones
- potatoes - whatever kind of potatoes you have around
- stock / broth - I used a pot of Knorr chicken stock and dissolved it into a cup of hot water
- onion - I had a red onion around, you can use regular onion or shallots
- garlic - fresh garlic adds tons of flavour, otherwise you can also use garlic granules to flavour the gravy
- flour - to thicken the gravy
- salt & pepper - to taste
- fresh parsley - to garnish
- cheese - cheddar cheese is always my go-to, but any other hard cheese will do
- oil - to fry the onion and garlic
Step-by-step photos and instructions
- peel and cut the potatoes into bite-sized chunks
- cover them with water, add a pinch of salt and boil them until fork tender
- meanwhile, cut the sausages into bites
- heat up the oil in a pan, and fry the sausages until brown
- once they are ready, remove them from the pan
- add the peeled and chopped onion and garlic, and fry them golden
- add the flour and whisk well
- add the chicken stock, and whisk well until it thickens into a gravy
- season with salt, pepper and dried herbs
- when the potatoes are done, drain the water, and arrange them into an ovenproof dish
- top them with the cooked sausages, drizzle the gravy over, then top with cheese
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20 minutes
- garnish with chopped parsley
Expert tips
The potatoes have to be cooked through before you add the rest of the ingredients to them, as they won't have time to cook in the oven otherwise.
Cooking the sausages beforehand is also important, or the casserole will end up being too greasy and too heavy if the sausages are added raw.
Feel free to add more cheese if you wish, or any swap the cheddar cheese for any other cheese - the more comforting, the better!
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Sausage and Potato Casserole
Ingredients
- 700 g potatoes
- 6 pork sausages
- 250 g chicken stock (broth)
- 1 red onion
- 2 cloves of garlic
- 1 tablespoon plain flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 tablespoon vegetable oil
- 1 cup grated cheddar cheese ( 90 grams)
- 2 tablespoon chopped parsley
- 1 teaspoon Italian dried herbs
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Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and chop the potatoes into bite-sized chunks.
- Add them to a pan, cover them with water, add a pinch of salt, and boil them on a medium heat until they are fork tender.
- Meanwhile, cut the sausages into bite-sized chunks.
- Heat up the oil in a pan, add the sausages, and fry them until brown.
- Remove the sausages from the pan and set them aside.
- In the same pan, add the peeled and chopped onion and garlic, and fry them until golden.
- Add the flour and whisk well, then pour over the stock, and whisk until it thickens into a gravy.
- Season with salt and pepper, and add the herbs.
- Once the potatoes are cooked, drain the water and transfer them to an oven-safe dish.
- Top the potatoes with the cooked sausages, drizzle over the gravy, and top with cheese.
- Bake for 20 minutes.
- Garnish with chopped parsley.
Video
Notes
- The potatoes have to be cooked through before you add the rest of the ingredients to them, as they won't have time to cook in the oven otherwise.
- Cooking the sausages beforehand is also important, or the casserole will end up being too greasy and too heavy if the sausages are added raw.
- Feel free to add more cheese if you wish, or any swap the cheddar cheese for any other cheese - the more comforting, the better!
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