Baked Sausage Potatoes and Cheese
Prep Time: 20 mins
Total Time: 1 hrs 10 mins
Servings: 4-6
About This Recipe
“Mmm…cheesy goodness. This is especially good on those cold days. I got this recipe from my mom and her best friend a couple of years ago and have been enjoying it ever since.”
Ingredients
1 (1lb) package sausage, sliced( the kind that comes in two curved links)
5largepotatoes, peeled and thinly sliced( or as much as you would like)
Nice & Cheesy cheese( or you could use Velveeta, use as much as you would like. I use about half a small box)
2tablespoonsvegetable oil
Directions
Preheat oven to 375°F.
Put oil in skillet and place over medium heat until hot.
Brown sausage on both sides.
Place sausage in between layers of paper towels to get out as much of the grease as possible.
Spray deep baking dish with Crisco and place sausage into it.
Brown potatoes, (but do not fry until done)in the sausage grease left in skillet.
You may need to add a bit more oil.
Follow the same paper towel method as you did in step #3.This time with the potatoes.
Place potatoes on top of sausage in deep baking dish.
Bake at 375°F until potatoes are soft (about 45 minutes). Check often, as not to burn.
Place a layer of sliced cheese over top when potatoes are soft.
Put back in the oven until cheese is melted (about 5 minutes).
Serve and enjoy.
Reviews
“Cheezy goodness, what not to like? We kicked it up a bit with sweet bell peppers with the sausage and loved it. Next time we’ll try onions too, or maybe cooked mushrooms.”
“If your looking for a true comfort meal,look no further you found it. I made this on 3/13/08 for our dinner and except for dividing the recipe in half, I followed the recipe exactly.And with the recipe being cut in half the baking time was only 25 minutes. The taste of the crustiness of the sausage and potatoes mixed with the melted cheese was just fantastic.This will be made again.Thanks for posting and “Keep Smiling :)””
“I used the basic, but substituted Trader Joe’s Chicken Cajun Sausage and yellow Dutch Potatoes for the main ingredients. Instead of Velveeta, I grated Asiago and Peccorino between the layers of potatoes and on top. Was very tasty.”