Sausage Scalloped Potatoes (with Truffle Sausage!)
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This Sausage Scalloped Potatoes is creamy, cheesy, and super delicious! It’s loaded with flavor thanks to truffle-flavored sausage, garlic, and made with two types of cheese! Super comforting and the perfect side dish for Thanksgiving, Christmas, and Easter!
Hello, hello again friends!
It’s fall ya’ll. And I’m counting down the days till Thanksgiving and Christmas because they mean:
- Holiday parties with friends and family. 🤗
- LOTS of delicious food.
- …and lots of creamy, rich, and comforting food! 😋
I’m so excited this week because of these creamy, cheesy, buttery, and truffle-y Sausage Scalloped Potatoes! This is going to be on my holiday menu, and it should totally be on yours too…because IT’S SO GOOD!
Let’s jump in and make some, shall we?
SAUSAGE SCALLOPED POTATOES INGREDIENTS
To make this easy sausage scalloped potatoes, you’ll need a handful of simple (mostly everyday) ingredients:
- Russet potatoes: Peel them and slice them into thin rounds. Alternatively, feel free to use Yukon Golds, red potatoes, or sweet potatoes if you like. (See variations section below for more details.)
- Sausage: I used truffle-flavored sausage links because I love the ‘shroomy taste that it imparts to the dish! But you’re welcome to use any type and flavor of sausage you like. (Check out the suggestions in the variations section below.)
- Olive Oil: Or any other oil you prefer to cook the sausage.
- Unsalted Butter: To make the creamy sauce. In addition, you’ll need all-purpose flour and whole milk to make the cream sauce. I like to keep things lower in fat and calories by making my own light cream sauce from scratch instead of using heavy cream. 😉
- Onion: You’ll need some thinly sliced onion to flavor the cream sauce. I went with yellow onion, but you are welcome to use red or white onion if you prefer.
- Garlic: Finely minced. Also to flavor the sauce, and LOTS of it!
- Spices & Seasonings: Just some kosher salt, freshly cracked black pepper, ground cayenne, and dried oregano flakes. You’ll be adding this into the sauce.
- Fresh Thyme: I like to use fresh thyme to flavor the sauce, and to sprinkle on top of the fully baked scalloped potatoes dish. But you are welcome to use any other fresh herb(s) you like. Fresh rosemary, parsley, and even finely chopped basil leaves would taste great in the cream sauce!
- Cheeses: Some freshly grated Parmigiano Reggiano (or Parmesan) Cheese for the cream sauce, as well as freshly grated sharp cheddar cheese to put in between of the layers and on top of the entire dish. I must stress that you buy blocks of cheese for this recipe and grate them at home. They’ll melt better and more evenly than pre-shredded packaged cheeses. Plus they won’t have any of the preservatives and anti-caking agents that the packages of pre-shredded cheese at the supermarkets do.
- Spring Onion: Only the green parts and small chopped. You’ll be using this at the very end to garnish the baked sausage scalloped potatoes dish!
HOW TO MAKE SAUSAGE SCALLOPED POTATOES
To make this Sausage Scalloped Potatoes dish, start by preparing all your ingredients.
- Prepare the fresh ingredients: Slice the potatoes and onion, and finely mince the garlic. Pick the thyme leaves off the stem and set aside until needed.
- Make the spice bowl: Combine all the spices and seasonings in a small bowl. Cover and set aside until needed.
- Measure out the milk: Pour 2 and 1/2 cups of milk into a measuring cup and set aside.
- Prepare the cheeses: Grate the Parmigiano Reggiano and sharp cheddar cheeses into separate measuring cups and set them aside.
Once you’ve got all your ingredients prepped and ready to go, making the recipe is pretty straightforward and simple.
First, cook the sausage according to package instructions. (Note: The method and cook time may differ based on the sausage type you use – links in casings or smoked. If your sausage package didn’t come with cooking instructions and they are the raw variety type and in casing, you can follow the cooking instructions that I’ve included in the recipe card below.)
Once your sausage has cooked through, transfer them to a cutting board and allow to cool for a few minutes. Then, slice them into 1/4-inch thick pieces.
Next, make the Spicy Garlic Cream Sauce. Heat the unsalted butter in a large deep sauté pan over medium-high heat. Once hot, add the onion and sauté until softened. Then add the garlic and sauté for another minute or so, until fragrant. Whisk in the all-purpose flour and stir to combine. Cook for one to two minutes, then lower the heat and slowly pour in the milk while continuing to whisk. Stir in the spices and seasonings, and the fresh thyme. Then add the Parmigiano Reggiano cheese and continue stirring until the cheese has fully melted and the sauce has thickened. Then switch off the heat. (Note: Be extra careful to not let the sauce come to a boil because it will cause the sauce to break and become watery during the baking process. At the most, the sauce should only reach a gentle simmer.)
Now that the sausage and sauce are good to go, it’s time to assemble this easy scalloped potatoes dish!
Preheat the oven to 200°C/400°F.
In a 9×13 baking dish, place half of the potatoes in an even layer at the bottom of the dish.
Next, top evenly with half of the sauce with ALL or as much of the onions as possible, as well as half of the sausage.
Scatter half of the grated sharp cheddar cheese on top. Then repeat and spread the other half of the potatoes on top, followed by the remaining sauce, sausage, and cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then carefully remove the foil and continue baking uncovered for another 30 to 35 minutes, or until the cheese is nice and bubbly and the potatoes are tender and have cooked through. Switch off the oven and transfer the baking dish to cooling rack. Allow the dish to cool for 15 minutes.
Last but not least, while it’s still cooling, sprinkle the remaining thyme and chopped spring onion greens on top. Then serve while warm and enjoy! 🤗
Full instructions in the recipe card below.
VARIATIONS
If you would like to customize this sausage scalloped potatoes recipe, you can…
- Make it vegetarian: Simply omit the sausage, or use vegetarian/vegan sausage.
- Crumble the sausage: Instead of cooking the sausage links in their casings, remove the meat from the casings and cook it in a pan on the stovetop for 10 minutes or so, breaking the lumps with your spatula as it cooks, until no longer pink.
- Use a different flavored sausage: I used truffle-flavored sausage because I love the mushroom taste and scent that it releases into the entire scalloped potatoes dish! But you can use Italian sausage (hot with chili pepper, or regular) smoked sausage like kielbasa, or even Johnsonville’s Hot & Spicy Sausage, which is made with jalapeños and chili pepper! YUM! And one of my all-time favorites to use in this recipe!
- Make it gluten-free: Use a gluten-free all-purpose flour, and make sure the cheeses you use are GF certified. Most cheeses are naturally GF, but it doesn’t hurt to check if you are cooking for someone who has specific dietary needs.
- Make it spicier: Increase the amount of ground cayenne, and/or add your favorite hot sauce to the garlicky cream sauce!
- Make it mild: Simply omit the ground cayenne if you prefer to make this dish completely mild.
- Use different seasonings and herbs: I went with thyme, oregano, and ground cayenne. But feel free to add any of your favorite herbs and seasonings in the sauce, and to sprinkle on top of the dish once it’s fully baked!
- Use different potatoes: I like to use russet potatoes for this recipe, but you can use use Yukon Golds for a creamier texture and buttery flavor if you like. Or you can use red potatoes, or even sweet potatoes to make Scalloped Sweet Potatoes. Keep in mind that different potato types will take different times to cook through. Russets take the longest to become tender, but sweet potatoes will be cooked and tender in about 40 minutes.
- Use different cheese(s): Feel free to use other types of cheese if you like. While I do feel that Parmigiano Reggiano or Parmesan would taste the best in the cream sauce, you’re welcome to use Monterey jack, mozzarella, cheddar jack, or pepper jack in place of the sharp cheddar. Or you can use a combination of cheeses if you like!
MORE HOLIDAY RECIPES
Looking for more delicious holiday recipes? Below are some of my favorites!
- Spicy Chocolate Bark with Almonds & Candied Ginger (great for Christmas treats and gifts!)
- Dark and White Chocolate Bark with Mixed Fruits & Nuts (ditto the above)
- Stir-fried E-fu Noodles with Shrimp (this one is for Chinese New Year, which is in January in 2020.)
- Feel free to browse the entire Holiday recipes collection.
Sausage Scalloped Potatoes
This Sausage Scalloped Potatoes is creamy, cheesy, and super delicious! It’s loaded with flavor thanks to truffle-flavored sausage, garlic, and made with two types of cheese! Super comforting and the perfect side dish for Thanksgiving, Christmas, and Easter!
- Prep Time: 15
- Cook Time: 85
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings 1x
- Category: Sides
- Method: Stovetop/Bake
- Cuisine: American
Ingredients
- 1 kilogram (2.2 lbs/1000g) Russet Potatoes – peeled and sliced into 1/8-inch rounds
- 290–300 grams Truffle Sausage (or any other sausage you like) – cooked according to package instructions, then sliced into ¼-inch thick pieces (*See note for cooking the sausage in the instructions)
- 1 TBLS Olive Oil or any oil you prefer (to cook the sausage)
- 1.5 TBLS Unsalted Butter
- ½ Yellow Onion – thinly sliced
- 5 Garlic cloves – minced
- 1.5 TBLS All-purpose Flour
- 2.5 cups Whole Milk
- ½ TSP Kosher Salt, to taste
- ¾ TSP freshly cracked Black Pepper, to taste
- ¼ TSP Dried Oregano Flakes
- ½ – ¾ TSP ground Cayenne, to taste
- 1.5 TSP fresh Thyme, plus ½ TSP more for garnish
- ½ cup freshly grated Parmigiano Reggiano Cheese
- 1.5 cups freshly grated Sharp Cheddar Cheese
- 1 Spring Onion (green parts only) – small chopped, for garnish
Instructions
Prep:
- Prepare the fresh ingredients: Thinly slice the potatoes and onion, and finely mince the garlic. Pick the thyme leaves off the stem and set aside until needed.
- Make the spice bowl: Combine all the spices and seasonings in a small bowl. Cover and set aside until needed.
- Measure out the milk: Pour 2.5 cups of milk into a measuring cup and set aside.
- Prepare the cheeses: Grate the Parmigiano Reggiano and sharp cheddar cheeses into separate measuring cups and set aside.
For the Sausage Scalloped Potatoes:
- For the sausage: Cook the sausage according to package instructions. Then transfer the links to a cutting board and allow to cool for a few minutes. Then slice them into ¼-inch thick pieces. (*Note: If your sausage package didn’t come with instructions and are completely raw in their casing, follow these instructions: Cut the sausage casings to seperate the links if they are connected before you start cooking. Heat a little olive or any cooking oil you like over medium-high heat in a deep sauté pan or skillet that is large enough to hold all the sausages. (You don’t need more than a tablespoon since the sausages will release their own fats into the pan as they cook.) Once hot, place the links in the pan and cook for 5 minutes until lightly brown on all sides. Lower the heat to medium-low and carefully pour in about 1/2 to 3/4 cup of water. The sausages should be 1/3 submerged in the water. Cover and cook for 12-15 minutes, until most of the water has evaporated. Uncover, and turn the heat back up to medium. Cook until crisp and brown on all sides, and the water has steamed off completely. Transfer the sausage to a cutting board and allow to cool for a few minutes. Then, slice them into ¼-inch thick pieces and set aside until needed.)
- For the Spicy Garlic Cream Sauce: Heat unsalted butter over medium-high heat in large deep sauté pan until nice and bubbly. Once hot, add the onion and sauté for 1-2 minutes or until translucent. Next, add the garlic and sauté to combine until fragrant. Whisk in the flour and stir until combined. Cook for 1-2 minutes. Then lower the heat to medium and slowly pour in the milk while continuing to stir. Add the spices and seasonings in the Spice Bowl and the fresh thyme, stir to combine. Add the Parmigiano Reggiano cheese and continue stirring until the cheese has melted and the sauce has thickened. Then, switch off the heat and set aside. (Note: Be careful to not let the sauce come to a boil as the sauce will break and become watery after cooking in the oven. It should reach a gentle simmer at the most before you switch off the heat.)
- To assemble: Place half of the potatoes in an even layer at the bottom of a 9×13 baking dish. Then, top evenly with half of the sauce with ALL of the onions, and half of the sausage. Scatter half of the sharp cheddar cheese on top. Then repeat and spread the other half of the potatoes on top, followed by the remaining sauce, sausage, and cheese.
- Bake: cover the baking dish with foil and bake for 30 minutes. Then, carefully remove the foil and bake uncovered for 30-35 minutes, until the cheese has browned and is nice and bubbly, and the potatoes are tender and have cooked through. Switch off the oven and transfer the baking dish to a cooling rack. Allow to cool for 15 minutes.
- To Serve/Garnish: Sprinkle (while still cooling) the chopped spring onion greens and more fresh thyme on top. Then serve while warm and enjoy!
Equipment
Staub Ceramics Rectangular White Baking Dish Set, 2-piece set
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Analon 5-Quart Deep Large Sauté Pan
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- If using Russet Potatoes: Be sure to slice them thin enough (1/8-inch thick slices) and cook them long enough so that the starches break drown and they become tender. When in doubt, pierce the biggest potato slice that you can see in the center of the baking dish with a fork to check if it is tender and cooked through. If it isn’t, pop the dish back in the oven and cook for a few minutes longer.
- Use freshly grated cheese: I highly recommend buying blocks of cheese and grating them at home yourself for this recipe. The cheese will melt better and taste more delicious because it doesn’t have any of the preservatives and anti-caking agents that the pre-shredded bags of cheese at the supermarkets do.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4.2g
- Sodium: 416.4mg
- Fat: 17.5g
- Saturated Fat: 7.8g
- Unsaturated Fat: 7.7g
- Trans Fat: 0.2g
- Carbohydrates: 37.5g
- Fiber: 2.1g
- Protein: 16g
- Cholesterol: 51.5mg
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