Potato Casserole with Sausage and Onion Recipe
Potato casserole with sausage is a very Polish, very hearty oven dish. It’s a bit like French gratin, but instead of cream and cheese as the base, we use rustic sausage, onion and a simple sauce. Perfect for a chilly evening when you want something really filling.
This is a typical Polish “one‑pot bake” that often replaces the main course, especially in Silesia and smaller towns, where smoked sausage is a staple of everyday dinners.
This casserole combines classic Polish flavors – potatoes, sausage and onion – in a simple, layered dish that’s easy to assemble and bakes on its own. It’s comforting, filling and uses everyday ingredients you probably already have at home.
Why this version works
- Thin potato slices and an initial bake covered with foil guarantee even tenderness without raw centers.
- Thoroughly browning the sausage and onion in the rendered fat builds a smoky, deep flavor throughout the dish.
- The mix of cream and milk creates a creamy yet lighter sauce that seeps well between the layers.
- Salting the potatoes in layers prevents a bland middle without risking an overly salty top.
Chef's tips
Slice the potatoes as evenly as possible so they bake at the same rate. If you’re using very starchy potatoes, you can briefly rinse the slices in cold water and dry them well – this helps keep the layers more distinct. Don’t be afraid to season the sauce strongly; under-seasoned sauce will make the whole casserole taste flat.
How to serve
Serve hot, straight from the oven, with a crunchy salad or pickles. It also pairs well with a spoonful of sour cream or natural yogurt on top and a sprinkle of fresh chives or parsley.
Watch out for
- Slices of potato that are too thick may stay firm even when the cheese on top is already browned.
- Don’t cut short the browning of the sausage and onion – pale fat will make the bake taste boiled rather than roasted.
- After pouring in the sauce, always jiggle the dish; any dry “pockets” of potatoes inside will be fibrous.
- Don’t cut the bake immediately after taking it out – the runny sauce will spill out and the portions will fall apart.
Substitutions
- You can replace part of the cream with Greek yogurt, but add it only after the sauce has cooled slightly.
- Country‑style sausage can be swapped for fried bacon or ham if you want a more intensely smoked flavor.
- Yellow cheese can be replaced with gouda or cheddar if you like a stronger, slightly nutty aroma.
Ingredients
- potatoes preferably type B or C, for baking - 1 kg
- country-style or Silesian sausage - 300 g
- onion medium - 2 piece
- garlic - 2 cloves
- cream can be replaced with thick natural yogurt - 200 ml
- milk - 100 ml
- cheese e.g. Gouda, Edam - 80 g
- oil or butter for greasing the dish - 1 tablespoon
- dried marjoram - 1 teaspoon
- paprika - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease an ovenproof dish with oil or butter.
- Peel the potatoes and slice them thinly, about 3–4 mm thick. The easiest way is to use a grater with a slicing blade or a mandoline.
- Slice the sausage into half-moons. Peel the onion and slice it thinly into feathers. Finely chop the garlic.
- In a pan, fry the sausage over medium heat for 5–7 minutes until lightly browned and some fat has rendered out. Add the onion and fry together for another 4–5 minutes, until the onion softens and lightly browns. Add the garlic and fry for about 1 more minute.
- In a bowl, mix the cream with the milk, marjoram, paprika, salt and pepper. The sauce should be well seasoned, as the potatoes will “drink up” the flavor.
- Arrange a layer of potato slices on the bottom of the ovenproof dish, slightly overlapping. Lightly salt them.
- Spread some of the sausage and onion mixture over the potatoes. Repeat the layers: potatoes, sausage with onion, until you use up all the ingredients. The last layer should be potatoes.
- Pour the prepared cream sauce over everything, making sure it seeps between the layers (you can gently shake the dish).
- Cover the dish with aluminum foil or a lid and place in the preheated oven for about 40 minutes.
- After 40 minutes, remove the foil, sprinkle the top with grated cheese and bake for another 15–20 minutes, until the cheese melts and lightly browns and the potatoes are tender (check with a knife).
- Remove the casserole from the oven and let it stand for 5–10 minutes before slicing so it can set slightly.
Storage
No storage information available for this dish.
This is one of those “family table” dishes that tastes even better the next day, reheated in the oven or on a pan. It’s perfect for using up leftover sausage and turns simple potatoes into a satisfying main course.
