The first time I pulled my Sausage and Potato Cheddar Bake from the oven, the aroma that billowed out was pure, unadulterated comfort. My entire kitchen smelled like a cozy pub on a rainy day—savory sausage, toasty potatoes, and the sharp, tangy promise of melted cheddar. I’d been craving something hearty that required minimal fuss but delivered maximum satisfaction, and this dish was the answer. It’s the kind of meal that silences the table except for happy murmurs and the sound of forks scraping against plates. For me, it’s more than a recipe; it’s a warm, cheesy hug at the end of a long day
Ingredients
- 1 lb mild Italian sausage links, casings removed
- 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup heavy cream or whole milk
- 2 large eggs
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- Fresh parsley or chives, chopped (for garnish)
Don’t skip the sharp cheddar! I’ve tried this with milder cheeses, and the flavor just doesn’t have the same punch to stand up to the sausage and spices. The sharp cheddar makes a huge difference. For the potatoes, a starchy variety like russets is key—they soften beautifully and help thicken the bake. If you’re in a pinch, you can swap the heavy cream for whole milk, but the cream gives it a luscious, rich texture that’s worth the splurge.(See the next page below to continue…)