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Smoked Sausage Potato Bake

 Smoked Sausage Potato Bake
My mom passed this recipe along to me. I often fix it for company because it's pleasing to the eye as well as the appetite. I rarely have leftovers, since second helpings are a given.—Joanne Werner, La Porte, Indiana
4-6 ServingsPrep: 10 min. Bake: 30 min.


  • 1-3/4 cups water
  • 2/3 cup milk
  • 5 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 2-2/3 cups mashed potato flakes
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 pound Johnsonville® Smoked Sausage, halved lengthwise and cut into 1/2-inch slices
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons dry bread crumbs


  • In a large saucepan, bring the water, milk, 4 tablespoons butter and
  • salt to a boil. Remove from the heat; stir in potato flakes. Let
  • stand for 30 seconds or until liquid is absorbed. Whip with a fork
  • until fluffy. Stir in sour cream and cheddar cheese.
  • Spoon half into a greased 2-qt. baking dish. Top with sausage and
  • remaining potatoes. Sprinkle with Monterey Jack cheese.
  • Melt remaining butter and toss with bread crumbs; sprinkle over the
  • top. Bake, uncovered, at 350° for 30-35 minutes or until heated
  • through and edges are golden brown. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 662 calories,

2 of 2

Smoked Sausage Potato Bake (continued)

Nutritional Facts: 49 g fat (26 g saturated fat), 140 mg cholesterol, 1,382 mg sodium, 31 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer