Smoky Potato Skillet Recipe
Smoky Potato Skillet Recipe photo by Taste of Home

Smoky Potato Skillet Recipe

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4.5 15 13
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This dish is convenient because it uses packaged au gratin potatoes. You can alter the flavor by substituting a different mix, such as scalloped potatoes with sour cream and chives.—Sue Ross, Casa Grande, Arizona
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4-6 servings


  • 1 package (16 ounces) smoked sausage links, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups hot water
  • 2/3 cup 2% milk
  • 1 package (4.9 ounces) au gratin potatoes

Nutritional Facts

1 serving (1 cup) equals 368 calories, 24 g fat (9 g saturated fat), 56 mg cholesterol, 1294 mg sodium, 24 g carbohydrate, 2 g fiber, 12 g protein.


  1. In a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in the water, milk and contents of sauce mix from potatoes.
  2. Bring to a boil. Stir in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once. Yield: 4-6 servings.
Originally published as Smoky Potato Skillet in Casserole Cookbook 2001, p130

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Reviewed Feb. 1, 2014

"My husband thought it was very tasty. He even said he would like to have it again. It was very easy to prepare. I also thought it was very good."

Reviewed Feb. 7, 2013

"My family loved this recipe so much that there weren't any left overs! We used jalapeno smoked turkey sausage for added zip!"

Reviewed Oct. 1, 2012

"Of course I would make this again,excellent for a quick dinner, ingredients are simple, comes together fast. I did double the recipe and did. It use celery but for a little zing I added a chopped poblano pepper. Actually this recipe is so easy you could add or subtract ingredients. The base is there."

Reviewed Sep. 10, 2012

"Going to make it tonight for the third time! I use jalapeno cheddar sausages. So good!"

Reviewed Apr. 4, 2012

"This is a good and simple recipe. I usually add some grated cheddar on top towards the end. Great flavor!"

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