Cheesy Sausage and Potato Skillet (Printable)
Golden potatoes and savory sausage baked with melted cheddar in one skillet
# What You’ll Need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
→ Vegetables
02 - 1.75 lbs Yukon Gold or russet potatoes, peeled and diced into 1-inch cubes
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 2 cups shredded cheddar cheese
08 - 1/4 cup whole milk
09 - 2 tablespoons unsalted butter
→ Spices & Pantry
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon kosher salt
14 - 1 tablespoon olive oil
# How-to Steps:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
03 - In the same skillet, add butter, then sauté onions and bell pepper for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add diced potatoes, smoked paprika, thyme, salt, and black pepper. Stir to coat. Cook, stirring occasionally, for about 8-10 minutes until potatoes begin to soften and edges are golden.
05 - Return sausage to the skillet. Add milk and half the cheese; stir well to combine.
06 - Sprinkle the remaining cheese over the top.
07 - Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until potatoes are tender and cheese is bubbly and golden.
08 - Remove from oven, sprinkle with fresh parsley, and serve hot.
# Expert Advice:
01 -
- Everything happens in one pan so cleanup is practically nonexistent
- The smoked sausage adds so much depth that you barely need any other seasonings
- It somehow tastes even better the next day for lunch
02 -
- Cutting your potatoes into uniform 1 inch cubes is absolutely crucial or some will be mushy while others are still raw
- Let the skillet rest for about 5 minutes before serving so the cheese sauce sets up slightly instead of being too runny
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and creates the best crispy edges
- Grate your own cheese instead of buying pre shredded for the creamiest results