Ingredients
• Potatoes: 4–5 large potatoes, peeled and thinly sliced into rounds.
• Sausage: 1 lb (500g) Smoked Sausage or Kielbasa, sliced into rounds.
• Onion: 1 medium onion, finely diced.
• Cream Base: 1 can (10.5 oz) Cream of Mushroom or Cream of Chicken soup.
• Liquid: 1/2 cup milk or sour cream (for extra richness).
• Cheese: 2 cups shredded Sharp Cheddar cheese.
• Seasoning: 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
Preparation Steps
1. Preheat: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch glass baking dish.
2. Layer: Place half of your sliced potatoes in the bottom of the dish. Layer half of the sausage rounds and half of the diced onions on top.
3. The Sauce: In a small bowl, whisk together the cream soup, milk (or sour cream), garlic powder, salt, and pepper.
4. Assemble: Pour half of the sauce over the first layer. Repeat with the remaining potatoes, sausage, and onions, then top with the rest of the sauce.
5. Bake (Covered): Cover the dish tightly with aluminum foil. Bake for 45–50 minutes until the potatoes are tender when pierced with a fork.
6. The Cheesy Finish: Remove the foil and sprinkle the shredded cheese over the top. Bake for another 10–15 minutes uncovered until the cheese is melted and bubbling with golden brown spots.
7. Rest: Let it sit for 5 minutes before serving so the sauce thickens up.
Grandma’s Tips for Success
• Thin Slices: Use a mandoline or a very sharp knife to slice the potatoes thinly; this ensures they cook evenly and don’t end up crunchy in the middle.
• Brown the Sausage: For extra flavor, quickly sear the sausage rounds in a skillet for 2 minutes per side before layering them in the dish.
• Veggie Boost: My grandma used to throw in a handful of frozen peas or sliced bell peppers between the layers to sneak in some vegetables