Ingredients
Equipment
Method
- Wash and scrub your Yukon Gold potatoes thoroughly. Cut them into bite-sized, 1-inch cubes. No need to peel them if you prefer a more rustic texture; the skins soften beautifully in the slow cooker. Thinly slice the large yellow onion.2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 large yellow onion, thinly sliced
- Place the sliced sausage rounds in an even layer at the bottom of your slow cooker insert. This helps render some of the savory fat and infuses the potatoes with its flavor from the start.1.5 lbs smoked sausage (kielbasa or your preferred variety), sliced into ½-inch thick rounds
- Next, add the cubed potatoes and the thinly sliced onion over the sausage. Try to distribute them evenly to ensure consistent cooking throughout the casserole.2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes, 1 large yellow onion, thinly sliced
- Mince the two cloves of garlic. Scatter the minced garlic over the potatoes and onions. Fresh garlic adds a wonderful aromatic depth that complements the other ingredients.2 cloves garlic, minced
- In a separate bowl, whisk together the condensed cream of mushroom soup and the milk until smooth and well combined. This creates the creamy base for our casserole, binding all the flavors together.1 (10.5 oz) can condensed cream of mushroom soup, 1 cup milk
- Stir in the ½ cup of shredded cheddar cheese, dried thyme, and black pepper into the soup mixture. If you're concerned about saltiness, hold off on adding any extra salt until after the casserole has cooked, as the sausage and soup are already quite savory.½ cup shredded cheddar cheese, ½ teaspoon dried thyme, ¼ teaspoon black pepper, to taste salt
- Pour the creamy soup mixture evenly over the layers of sausage, potatoes, and onions in the slow cooker. Ensure that the liquid covers most of the ingredients, which will help everything cook and become tender.
- Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the potatoes are tender when pierced with a fork and the sausage is heated through. Cooking on low allows the flavors to meld beautifully and ensures the potatoes cook through without becoming mushy.
- If you desire a golden, slightly crispy topping, about 15-20 minutes before serving, remove the lid from the slow cooker. Sprinkle additional shredded cheddar cheese over the top, if using. You can then transfer the slow cooker insert to a preheated oven (broil setting, on high, keeping a close eye) or carefully transfer the contents to a baking dish and place it under the broiler for a few minutes until the cheese is melted and bubbly.½ cup shredded cheddar cheese
- Once cooked and any optional broiling is done, let the Slow Cooker Sausage and Potato Casserole rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness.Fresh parsley, chopped
Notes
Allow the casserole to cool completely before storing. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled casserole in a freezer-safe airtight container or heavy-duty freezer bags for up to 2-3 months.
To reheat from the refrigerator, gently warm in a saucepan over low heat or microwave until heated through. For frozen casserole, thaw overnight in the refrigerator first.
