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Potato and Sausage Gratin

User Rating 4 Star Rating (1 Review)


Potato and Sausage Gratin

Potato and Sausage Gratin

Image © Diana Rattray
Chicken sausage makes this potato casserole a hearty and delicious meal. Serve this dish with sliced tomatoes or a green salad for a delicious dinner.


  • 2 pounds red-skinned potatoes, peeled, cut in 1/2-inch cubes
  • 1 tablespoon olive oil
  • 12 to 16 ounces chicken sausage, thinly sliced
  • 1/2 cup chopped onion
  • 4 tablespoons butter
  • 1/3 cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 ounces sharp Cheddar cheese
  • Topping:
  • 1 cup soft fresh bread crumbs
  • 2 tablespoons butter, melted


Heat oven to 375°. Grease a 2-quart baking dish.

Put potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat to low, cover, and simmer for about10 to 12 minutes, or until just tender. Drain well. Set aside with cover ajar to let steam escape.

In a small skillet with olive oil over medium heat, brown the sausage with onion until onion is tender. Set aside.

In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in flour until well blended. Stir in milk and add salt and pepper. Cook, stirring, until the sauce has thickened. Stir in cheese until melted.

Gently stir potatoes into the sauce, along with the sausage and onions. Transfer to the baking dish. Toss bread crumbs with 2 tablespoons of melted butter. Sprinkle the crumbs over the top of the casserole.

Bake for 15 to 20 minutes, until bubbly and lightly browned.

Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
A staple in my house!, Member frankiefightsfood

I gave this a shot not too long ago, and it quickly became one of those casserole dishes that we have to keep back-ups of in the fridge. I traded out head sausage for conventional sausage and topped it with oats rather than bread crumbs. Nom nom! Check out my version at frankiefightsfood.tumblr.com

8 out of 9 people found this helpful.

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