Cheesy Sausage and Potato Skillet Casserole

This cheesy sausage and potato skillet casserole combines browned pork sausage, creamy broth, tender Yukon Gold potatoes, and bubbling cheddar in One Pan. The potatoes simmer in the savory sausage drippings before a short oven finish melts the cheese across the top. It takes about 50 minutes and serves six, making it useful for a family dinner, a casual weekend supper, or a make-ahead meal that reheats well.

What this cheesy sausage and potato skillet casserole is

This is a rustic skillet casserole built around small potato cubes and seasoned sausage. Browning the meat first creates a flavorful base, while chicken broth and heavy cream soften the potatoes and make a light sauce. A final bake sets the cheddar without drying the center. Use an oven-safe skillet so the dish can move from stovetop to oven without another pan.

Why it works

Yukon Gold potatoes become buttery while holding their shape. Even half-inch cubes finish at the same time. Broth adds savory moisture, cream rounds it out, and sharp cheddar supplies a clear cheesy finish. Keeping the sausage drippings in the pan lets the onion, garlic, and potatoes absorb the seasoning. The five-minute rest also gives the sauce time to settle.

How to make cheesy sausage and potato skillet casserole

Gather everything before heating the skillet. The recipe moves quickly once the sausage is browned.

Ingredients

• 1 pound bulk pork sausage
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons chopped fresh parsley, optional

Method

• Heat a large oven-safe skillet over medium heat. Add the sausage and cook for 5 to 6 minutes, breaking it into small pieces, until browned. Transfer it to a plate, leaving the drippings in the skillet.
• Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
• Add the potatoes, paprika, pepper, and salt. Stir to coat, then cook for 5 minutes so the edges begin to brown.
• Pour in the broth and cream. Return the sausage to the skillet, stir, and bring the mixture to a gentle simmer.
• Cover and simmer for 12 to 15 minutes, stirring once, until the potatoes are fork-tender and most of the liquid has reduced.
• Heat the oven to 425°F. Sprinkle the cheddar over the skillet and bake uncovered for 8 to 10 minutes, until melted and bubbling at the edges.
• Rest for 5 minutes. Finish with parsley if using, then serve hot.

Serving ideas

Serve it straight from the skillet with a crisp green salad, steamed Green Beans, or roasted broccoli. The potatoes make it substantial, so a fresh side balances the richness. Crusty bread is useful for catching the remaining sauce. For a breakfast-style table, offer smaller portions with sliced fruit.

Tips for the best texture

Cut every potato piece close to the same size and keep the simmer gentle. A hard boil can break down the outside before the center is tender. A thin knife should slide into a cube with slight resistance. If the pan looks dry, add broth; if it is loose after the potatoes are done, simmer uncovered briefly before adding cheese.

Optional variation

Optional variation: replace half the cheddar with Monterey Jack for a softer melt, or add Red Pepper flakes with the paprika for gentle heat. Keep the potato, sausage, broth, and cream proportions unchanged so the timing remains reliable.

Storage and reheating

Cool leftovers promptly and refrigerate them covered for up to three days. Reheat portions in short microwave intervals, stirring once, or warm the skillet gently with a splash of broth. High heat can separate the Cream Sauce and dry the potato edges.

Search-query answers

Can I make this ahead?

Cook through the simmering stage, cool, cover, and refrigerate. Add the cheese just before reheating and baking.

What potatoes are best?

Yukon Gold potatoes are ideal because they become creamy while staying intact. Russets work but may break down sooner.

What sausage can I use?

Bulk pork sausage gives the richest result. Turkey or Chicken Sausage also works; add a little oil if the pan is dry.

For a dependable result, keep the skillet uncovered only when the recipe says so. The covered simmer traps steam and cooks the potato centers; the uncovered bake lets moisture evaporate while the cheese browns. If your potatoes were cut larger than half an inch, expect a few extra simmering minutes and test them before adding cheddar. Serve the casserole warm rather than piping hot, because the sauce thickens as it rests. This also makes it easier to portion neatly and keeps the melted topping from sliding off each serving.

FAQs

Rest the skillet before serving so the creamy sauce settles beneath the glossy cheddar. This cheesy sausage and potato skillet casserole is hearty, practical, and especially good when the browned edges are shared straight from the pan.

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Cheesy Sausage and Potato Skillet Casserole

Make cheesy sausage and potato skillet casserole with browned pork sausage, tender potatoes, cream, and bubbling sharp cheddar for a hearty one-pan dinner.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 1 pound bulk pork sausage
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese divided
• 2 tablespoons chopped fresh parsley

Instructions

 

Instructions

• Heat a large oven-safe skillet over medium heat. Add the sausage and cook for 5 to 6 minutes, breaking it into small pieces, until browned. Transfer it to a plate, leaving the drippings in the skillet.
• Add the onion and cook for 3 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
• Add the potatoes, paprika, pepper, and salt. Stir to coat, then cook for 5 minutes so the edges begin to brown.
• Pour in the broth and cream. Return the sausage to the skillet, stir, and bring the mixture to a gentle simmer.
• Cover and simmer for 12 to 15 minutes, stirring once, until the potatoes are fork-tender and most of the liquid has reduced.
• Heat the oven to 425°F. Sprinkle the cheddar over the skillet and bake uncovered for 8 to 10 minutes, until melted and bubbling at the edges.
• Rest for 5 minutes. Finish with parsley if using, then serve hot.