Go Back

Slow Cooker Sausage and Potato Casserole

Slow cooker sausage and potato casserole with tender baby potatoes and sliced kielbasa in a creamy cheesy sauce. Layered in the crockpot, finished with a melted cheddar top and green onion garnish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sausage and potatoes
  • 1 lb smoked kielbasa or andouille
  • 2 lb baby potatoes
  • 1 onion
  • 3 garlic
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 cup sharp cheddar shredded and divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 green onions for serving
  • 0.01 salt to taste
  • 0.01 pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a cast iron skillet over medium-high heat and brown the sliced smoked kielbasa or andouille until browned on the edges, then set aside.
  2. Slice and prep the baby potatoes by halving them, then dice the onion and mince the garlic so everything is ready for layering.
Make creamy sauce
  1. Whisk the cream of mushroom soup, chicken broth, sour cream, garlic powder, and smoked paprika until smooth, and season with salt and pepper to taste.
Layer and cook
  1. In a slow cooker, layer the halved baby potatoes, diced onion, minced garlic, and browned sausage rounds.
  2. Pour the creamy sauce over the layered ingredients, then sprinkle 1 cup of the sharp cheddar over the top.
  3. Cover and cook on Low for 5-6 hours, until the potatoes are tender and the edges look lightly bubbly around the casserole.
  4. Scatter the remaining cheddar over the top and cook on High for 15 minutes, until the cheese is fully melted and slightly browned in spots.
Serve
  1. Serve hot, finished with green onions for a fresh pop of color and extra aroma.

Notes

For the most even tenderness, keep the baby potatoes cut to similar sizes so they finish cooking at the same time. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until steaming. Freezing is not recommended because sour cream can break after thawing. For a lighter option, use reduced-fat sharp cheddar and light sour cream while keeping the cook times the same.