Cheesy Sausage and Potato Skillet (Print View)

Comforting one-pan dish with golden potatoes, savory sausage, and melted cheddar cheese topping.

# What You'll Need:

→ Meats

01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds

→ Vegetables

02 - 1.75 lbs Yukon Gold or russet potatoes, peeled and diced into 1-inch cubes
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Dairy

07 - 2 cups shredded cheddar cheese
08 - 1/4 cup whole milk
09 - 2 tablespoons unsalted butter

→ Spices & Pantry

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon kosher salt, or to taste
14 - 1 tablespoon olive oil

# How to Make:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add sliced sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
03 - In the same skillet, add butter, then sauté onions and bell pepper for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add diced potatoes, smoked paprika, thyme, salt, and black pepper. Stir to coat. Cook, stirring occasionally, for about 8–10 minutes until potatoes begin to soften and edges are golden.
05 - Return sausage to the skillet. Add milk and half the cheese; stir well to combine.
06 - Sprinkle the remaining cheese over the top.
07 - Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until potatoes are tender and cheese is bubbly and golden.
08 - Remove from oven, sprinkle with fresh parsley, and serve hot.

# Expert Suggestions:

01 -
  • Everything happens in one pan, which means less cleanup and more time on the couch
  • The cheese gets this incredible bubbly crust while the potatoes stay creamy inside
  • It somehow tastes even better as leftovers, if you can manage to save any
02 -
  • Uniform potato cubes are non-negotiable here, or you'll have some pieces still crunchy while others fall apart
  • Letting the potatoes cook on the stovetop before baking prevents that disappointing undercooked texture
  • Cast iron holds heat beautifully, but any oven-safe skillet will work as long as it can handle the temperature
03 -
  • Dry your potatoes with a clean towel before cooking, and you'll get much better browning
  • Room temperature ingredients melt together more evenly, so take the milk out early if you remember

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