Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 1 pound bulk Italian sausage (mild or hot)
- 1 medium yellow onion, chopped
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5-7 minutes until they are slightly tender but still firm. Drain the potatoes immediately and set them aside.
- Step 2: While the potatoes drain, heat the olive oil in a large skillet over medium heat. Add the bulk sausage and chopped onion, breaking up the meat as it cooks. Cook until the sausage is browned and the onion is softened, about 8-10 minutes. Drain off any excess grease.
- Step 3: In a large mixing bowl, combine the cooked sausage and onion mixture, the par-cooked potatoes, heavy cream, dried thyme, salt, and pepper. Gently mix until everything is evenly coated.
- Step 4: Transfer the entire mixture into a greased 9×13 inch casserole dish, spreading it out evenly. Sprinkle the shredded sharp cheddar cheese over the top of the casserole.
- Step 5: Bake the casserole for 25-30 minutes, or until the potato mixture is hot and bubbly, and the cheese is completely melted and golden brown. Let the casserole rest for 5 minutes before serving.
Notes
- Store leftovers, covered tightly in the refrigerator, for up to 3 days; the flavor often deepens overnight.
- For the best texture when reheating a large portion, cover the casserole loosely with foil and bake at 325°F (160°C) until warmed through, about 15-20 minutes.
- Balance the richness of the cream and sausage by serving a dollop of sour cream or a sprinkle of fresh chopped chives on individual servings.
- To ensure tender potatoes without a mushy final product, be strict about the 5-7 minute par-boil time; the potatoes should be barely fork-tender before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American