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!
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
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!
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.