Sausage and Potato Gratin Bake

🧀 Sausage & Potato Au Gratin Bake

Ingredients:

6 medium potatoes, thinly sliced (Yukon Gold or Russets work best)

1 lb ground sausage (pork, Italian, or your favorite)

1 small onion, finely chopped

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk (whole or 2%)

1 ½ cups shredded sharp cheddar cheese

½ tsp garlic powder

½ tsp smoked paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.

2. Cook the sausage: In a skillet over medium heat, cook the sausage until browned and cooked through. Drain excess fat and set aside.

3. Sauté the onion: In the same skillet, add a little butter if needed and sauté the chopped onion until translucent. Set aside with the sausage.

4. Make the cheese sauce:

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1 minute, forming a roux.

Gradually whisk in the milk. Cook until thickened, about 3–5 minutes.

Add garlic powder, paprika, salt, and pepper.

Stir in 1 cup of the shredded cheese until melted and smooth.

5. Layer the dish:

Spread a thin layer of cheese sauce on the bottom of the dish.

Layer half of the potatoes, then half of the sausage/onion mixture, followed by a drizzle of cheese sauce.

Repeat with remaining potatoes, sausage, and cheese sauce.

6. Top with cheese: Sprinkle the remaining ½ cup shredded cheese over the top.

7. Bake uncovered for 55–65 minutes, or until the potatoes are tender and the top is golden and bubbly.

8. Rest & garnish: Let it sit for 10 minutes before serving. Sprinkle with fresh parsley if desired.

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🥄 Tips:

Add sliced mushrooms, bell peppers, or spinach for a veggie boost.

Swap sausage with cooked bacon or ham if preferred.

For extra richness, use heavy cream instead of milk.