Indulge in this hearty dish of Cheesy Potatoes Au Gratin with Smoked Sausage, where tender russet potato slices are layered with flavorful smoked sausage and smothered in a rich, creamy cheese sauce. If you’re a fan of cheesy potato dishes, this easy au gratin potatoes recipe is sure to become a favorite!
Potatoes Au Gratin with Smoked Sausage
Potatoes Au Gratin are similar to scalloped potatoes, as both feature sliced potatoes covered in a cream sauce. The main difference is the addition of cheese to the cream sauce in au gratin potatoes, often with a breadcrumb crust. In fact, ‘au gratin’ means ‘by grating,’ referring to the grated cheese and breadcrumbs added to the dish.
This recipe elevates traditional potatoes au gratin by incorporating Velveeta cheese into the creamy sauce and layering smoked sausage between the potato slices. The result is a delectably cheesy and flavorful dish that’s perfect for family dinners or special occasions.
Ingredients for Potatoes Au Gratin with Smoked Sausage
Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which helps thicken the sauce and yields tender results. Yukon Gold potatoes are also a good option. Remember to wash, peel, and slice the potatoes evenly for the best cooking results. Tips for achieving uniform potato slices are provided below.
Sausage: This recipe uses a ring of pre-cooked smoked sausage (andouille), adding a delightful smoky flavor. Feel free to substitute with turkey sausage, chorizo, or Polish kielbasa based on your preference.
Milk: Whole milk is recommended to achieve a rich and creamy sauce. Using lower-fat milk (1% or skim) may cause the sauce to curdle. Ensure the milk is at room temperature before incorporating it into the sauce for best results.
Cheese: Velveeta cheese is the cheese of choice for this dish. Its processed nature allows it to melt smoothly, creating the perfect creamy sauce to coat the potatoes and sausage.
Tips for Slicing Potatoes Uniformly
The initial step in preparing this Cheesy Potatoes Au Gratin with Smoked Sausage is to rinse, peel, and thinly slice the potatoes. Achieving uniform potato slices is crucial for even cooking and an appealing presentation. Using a mandoline slicer can help you achieve thin, consistent slices, ensuring that your au gratin potatoes cook evenly and look beautiful when served.
Difference Between Au Gratin and Scalloped Potatoes
As mentioned earlier, there are distinctions between au gratin and scalloped potatoes:
- Scalloped Potatoes: Traditionally do not contain cheese and are baked in a simple cream sauce. The potato slices are usually cut thicker.
- Au Gratin Potatoes: Include cheese in the sauce and are often topped with breadcrumbs, adding richness and texture. The potato slices are typically thinner, allowing the cheese sauce to permeate the layers.
Can You Freeze Potatoes Au Gratin?
Yes, you can freeze Potatoes Au Gratin with Smoked Sausage. After baking, allow the dish to cool to room temperature (but do not leave it out for more than 2 hours). Transfer it to a freezer-safe container, label it with the date, and freeze for up to two weeks. When ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven until warmed through.
Ingredients
- 1 ring smoked sausage (13 ounces / 370 grams), such as andouille or kielbasa, sliced into ¼-inch (0.6 cm) pieces
- 3 pounds Russet potatoes (1.4 kilograms), rinsed, peeled, and thinly sliced with a mandoline
- ½ yellow onion, diced
- ½ cup all-purpose flour (60 grams)
- 6 tablespoons unsalted butter (85 grams)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups whole milk, room temperature (720 milliliters)
- 8 ounces Velveeta cheese, cubed (230 grams)
- Parsley, for garnish
- Salt and pepper, to taste
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Set out a 15-inch (38 cm) oven-safe skillet.
Prepare the Cheese Sauce:
In a medium saucepan, melt the 6 tablespoons unsalted butter (85 grams) over low heat.
Add the diced ½ yellow onion and cook until softened, about 3-5 minutes.
Stir in the ½ cup all-purpose flour (60 grams), 2 teaspoons kosher salt, and ½ teaspoon black pepper. Cook for 1 minute, stirring constantly.
Add Milk and Cheese:
Slowly pour in the 3 cups whole milk (720 milliliters), whisking constantly.
Continue cooking until the mixture thickens, about 5 minutes, whisking frequently.
Stir in the 8 ounces Velveeta cheese (230 grams), and continue stirring until melted and smooth.
Remove from heat and set aside.
Assemble the Dish:
In the oven-safe skillet, arrange the thinly sliced potatoes by fanning them out into a single layer.
Insert the sliced smoked sausage between the potato slices, staggering them evenly.
Bake:
Pour the cheese sauce over the potatoes and sausage.
Cover the skillet with aluminum foil.
Bake in the preheated oven for 60 minutes, or until the potatoes are fork-tender.
Broil for a Golden Top:
After 60 minutes, remove the foil.
Set the oven to broil and cook for an additional 4-5 minutes, watching carefully to brown the top.
Garnish and Serve:
Remove from oven and let it rest briefly.
Garnish with chopped parsley.
Season with salt and pepper to taste.
Serve hot.
Enjoy this Irresistible Cheesy Potatoes Au Gratin with Smoked Sausage as a comforting main dish or a hearty side. The combination of creamy cheese sauce, tender potatoes, and smoky sausage makes it a standout recipe that’s sure to please everyone at the table.
