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Cheesy Sausage Potatoes Recipe

Cheesy Sausage Potatoes Recipe

For a satisfying brunch, try these tender potato slices with lots of sausage and cheese. I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan is always empty. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings

Ingredients

  • 3 pounds potatoes, peeled and cut into 1/4-inch slices
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1/4 cup butter, melted
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until tender. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary.
  • 2. Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add sausage mixture and stir gently. Sprinkle with cheese.
  • 3. Bake, uncovered, at 350° for 5-7 minutes or until cheese is melted. Yield: 6-8 servings.

Nutritional Facts

1-1/2 cup: 304 calories, 15g fat (10g saturated fat), 47mg cholesterol, 262mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 10g protein

Reviews for Cheesy Sausage Potatoes

Sort By :
MY REVIEW
Reviewed Apr. 11, 2016

"This was good, but much better the next day fried so the potatoes were somewhat browned, and served with scrambled eggs. I used mild Italian sausage, and I think it would have been more interesting with more onions and some peppers mixed in."

MY REVIEW
A13
Reviewed Mar. 3, 2014

"This recipe is so good! I used oil instead of butter and it turned out great! I will definately be making this again."

MY REVIEW
Reviewed Jan. 27, 2013

"Very tasty. Will definitely make again."

MY REVIEW
Reviewed Sep. 21, 2011

"Just made it for a second time. So easy and delishious. I added a 1/2 tsp. of sweet basil to the butter before adding it to the potatoes and use red potatoes so I don't have to peel them."

MY REVIEW
Reviewed Dec. 19, 2008

"These are great.  I make them all the time."

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