Indulge in cozy, comforting flavors with this Hearty Italian Sausage and Potato Bake. Tender potatoes, savory Italian sausage, and melty mozzarella come together in a bubbling casserole that’s perfect for family dinners and easy entertaining.
Ingredients
- 1 pound Italian sausage, casings removed
- 4 medium potatoes, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the sliced potatoes, onion, garlic, bell pepper, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Stir well to combine.
- Grease a 9×13-inch baking dish. Layer half of the potato mixture on the bottom. Top with half of the cooked sausage, then sprinkle with half of the mozzarella cheese.
- Repeat the layers with the remaining potato mixture and sausage, and finish with the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Variation
- Tuscan White Bean & Kale: Add 1 can cannellini beans (drained), fold in 2 cups chopped lacinato kale, and splash in 1/4 cup low-sodium vegetable or chicken broth; finish with grated Pecorino Romano.
- Creamy Pesto Alfredo: Omit the canned tomatoes; stir 1/2 cup heavy cream and 2–3 tablespoons basil pesto into the potato mixture. Top with a mozzarella–Parmesan blend.
- Smoky Roasted Red Pepper & Provolone: Swap the diced tomatoes for 1 jar (12 oz) roasted red pepper strips, add 1 teaspoon smoked paprika, and use sliced provolone with the mozzarella.
Cooking Notes
- Slice potatoes about 1/8 inch thick for even cooking; Yukon Golds hold shape well, while Russets bake softer and creamier.
- Pat dry high-moisture cheeses and drain excess sausage fat to prevent a watery casserole; if the mix seems dry, add up to 1/4 cup broth.
- Brown sausage well to develop flavor, then deglaze the skillet with a splash of broth and add those juices to the mixture. Rest the casserole 10 minutes before serving so layers set.
Serving Suggestions
- Pair with a bright arugula or mixed greens salad tossed in lemon vinaigrette and shaved Parmesan.
- Serve alongside garlicky focaccia or crusty bread or spoon over creamy polenta for extra comfort.
- Round out the plate with simply roasted broccoli or green beans dressed with olive oil and lemon.
Tips
- Shred your own mozzarella for better melt and browning; a little provolone adds extra stretch.
- Lightly oil or spray the underside of the foil and tent it to keep cheese from sticking as it bakes.
- For speed, microwave potato slices 3–4 minutes to par-cook. Rotate the pan halfway and finish under the broiler 1–2 minutes for a golden top (watch closely).
Prep Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 18 g
- Sodium: 720 mg
Frequently Asked Questions
- Can I use chicken or turkey sausage?
Yes substitute equal amounts and brown it first. Adjust seasoning as needed. - What potatoes work best?
Yukon Golds hold shape nicely; Russets turn softer and creamier. Slice about 1/8 inch thick. - Can I make it ahead or freeze it?
Assemble and refrigerate up to 24 hours (add 5–10 minutes to bake). Freeze unbaked up to 3 months; thaw overnight, then bake covered until tender. - How do I avoid a watery casserole and still get a golden top?
Drain excess fat, pat dry cheese, and if the mix seems dry add up to 1/4 cup broth. Bake covered, then uncover and broil briefly watch closely.
Conclusion
Cozy and dependable, this casserole layers tender potatoes, savory sausage, and melty cheese into a bubbling bake that suits busy weeknights or casual company. It’s simple to prep, easy to customize with veggies or herbs, and reheats beautifully comforting, hearty, and sure to become a repeat favorite.
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Italian Sausage and Potato Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Indulge in cozy, comforting flavors with this Hearty Italian Sausage and Potato Bake. Tender potatoes, savory Italian sausage, and melty mozzarella come together in a bubbling casserole that’s perfect for family dinners and easy entertaining.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 4 medium potatoes, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the sliced potatoes, onion, garlic, bell pepper, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Stir well to combine.
- Grease a 9×13-inch baking dish. Layer half of the potato mixture on the bottom. Top with half of the cooked sausage, then sprinkle with half of the mozzarella cheese.
- Repeat the layers with the remaining potato mixture and sausage, and finish with the remaining mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- If you prefer crispier edges, broil the top for 2–3 minutes at the end.
- Swap mozzarella for provolone or Italian blend for extra richness.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Comfort Food
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Italian sausage casserole, sausage potato bake, easy sausage dinner, cheesy potato casserole