Ingredients:

  • 1 lb smoked sausage, sliced or crumbled
  • 2 lbs Yukon Gold potatoes, peeled and sliced into 1/4 inch rounds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 can (298g) cream of mushroom soup
  • 1 cup whole milk
  • 1 tsp Worcestershire sauce
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat the butter in a skillet over medium-high heat. Add the sausage and cook until the edges are mahogany-colored and slightly crisp.
  2. Stir in the diced onions and garlic, sautéing for another 3-4 minutes until the onions are translucent and the garlic smells nutty. Remove from heat.
  3. In a large mixing bowl, whisk together the cream soup, milk, Worcestershire sauce, salt, and pepper until smooth.
  4. Fold the seared sausage mixture and the sliced potatoes into the sauce, tossing gently until every potato slice is evenly coated.
  5. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the shredded cheddar cheese evenly across the surface.
  7. Bake at 375°F (190°C) for 40-45 minutes until the potatoes are fork-tender and the cheese is bubbling and golden-brown.