Creamy Sausage & Potato Bake

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cream soup, sour cream, and half of the shredded cheddar cheese. Add salt and pepper to taste.
Stir in the sliced potatoes, sausage, and diced onion. Mix until everything is evenly coated in the creamy mixture.
Transfer the mixture to the prepared baking dish and spread it out into an even layer.
Sprinkle the remaining cheddar cheese evenly over the top.
Cover the dish with foil and bake for 30 minutes. Then uncover and bake for an additional 10–15 minutes, until the top is golden and bubbly and the potatoes are tender.
Allow the bake to rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Add Veggies: Mix in frozen peas, corn, or chopped spinach for added color and nutrition.
Different Cheeses: Try using a blend of mozzarella, Monterey Jack, or Swiss for a different flavor profile.
Spicy Twist: Use hot sausage and add a pinch of red pepper flakes to the sauce for a little heat.
Make It Meatless: Replace the sausage with sautéed mushrooms or vegetarian sausage for a meat-free option.

Use a mandoline slicer to get thin, even potato slices for consistent cooking.
Yukon Gold or Russet potatoes work best for this bake due to their texture and flavor.
For extra richness, stir in a handful of Parmesan or a splash of heavy cream into the sauce.
Leftovers store well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.
Be sure to test a potato slice with a fork to ensure it’s fully tender before removing the dish from the oven.