A rich, comforting slow-cooker casserole made with tender potatoes, savory sausage, creamy sauce, and plenty of melted cheese. Everything cooks together for an easy, hearty family meal.
Ingredients
- 1 ½ lbs (680 g) smoked sausage or kielbasa, sliced into rounds
- 2 ½ lbs (1.1 kg) Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- ½ cup (50 g) shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Ingredients
Wash and cut the potatoes into evenly sized 1-inch cubes so they cook evenly.
Slice the sausage into bite-sized rounds and dice the onion.
- Make the Creamy Sauce
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, heavy cream, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and salt.
Whisk until smooth.
- Layer the Slow Cooker
Lightly grease a 6-quart slow cooker.
Add about half of the potatoes, onions, and sausage.
Sprinkle with ¾ cup of cheddar cheese.
Add the remaining potatoes, onions, and sausage.
- Add the Sauce
Pour the creamy sauce evenly over everything.
Gently stir just enough to distribute the sauce without breaking up the potatoes.
- Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
The casserole is ready when the potatoes are fork-tender and the sausage is heated through.
Avoid lifting the lid frequently because this can increase the cooking time.
- Add the Cheese
About 20–30 minutes before serving, sprinkle the remaining cheddar and mozzarella over the top.
Cover and continue cooking until the cheese is completely melted and bubbly.
- Rest and Serve
Turn off the slow cooker and let the casserole rest for about 5–10 minutes.
Garnish with fresh parsley and serve warm.
Nutrition Information
Approximate per serving, based on 8 servings:
- Calories: 525
- Protein: 21 g
- Carbohydrates: 34 g
- Fat: 34 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 1,250 mg
Nutrition will vary depending on the sausage, condensed soup, broth, and cheese brands used.
Nut Information
- Peanuts: No
- Tree nuts: No
- Other nuts: No
- Nut-free: Yes, as written
- Dairy: Yes
- Eggs: No
- Gluten: May contain gluten depending on the sausage and condensed soup
- Gluten-free option: Use certified gluten-free sausage, cream soup, and broth, and verify all packaged ingredients.
Q & A
Q: Can I use fresh sausage instead of smoked sausage?
A: Yes. Fully cook fresh sausage according to food-safety guidelines before adding it, or ensure the casserole reaches the appropriate safe internal temperature.
Q: Can I use frozen potatoes?
A: Yes, but fresh potatoes generally provide a better texture. If using frozen diced potatoes, check them earlier because they may cook faster.
Q: Can I add vegetables?
A: Absolutely. Bell peppers, broccoli, mushrooms, peas, or green beans work well.
Q: Can I use different cheese?
A: Yes. Monterey Jack, Colby, pepper Jack, provolone, or a Mexican cheese blend can be used.
Q: Can I make this without cream of chicken soup?
A: Yes. Replace it with a homemade mixture of butter, flour, chicken broth, and milk or cream.
Q: Why are my potatoes still hard?
A: Potato size, slow-cooker temperature, and the type of potato can affect cooking time. Cut the potatoes evenly and continue cooking until fork-tender.
Q: Can I prepare it the night before?
A: You can chop the ingredients and mix the sauce ahead of time. For best results, refrigerate the prepared ingredients separately and assemble before cooking.
Q: How long do leftovers last?
A: Refrigerate leftovers in an airtight container for up to 4 days.
Q: Can I freeze this casserole?
A: Yes, but the creamy sauce and potatoes may change texture slightly after thawing. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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