Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the Sausage:
- Heat olive oil or butter in a skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 5 minutes. Remove and set aside.
- Prepare the Potatoes and Onions:
- In the same skillet, sauté the onion until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute. Set aside.
- Make the Creamy Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes.
- Gradually add the milk and broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
- Stir in garlic powder, onion powder, nutmeg (if using), and season with salt and pepper. Remove from heat.
- Assemble the Casserole:
- Layer half of the potato slices in the prepared baking dish.
- Top with half of the cooked sausage, onions, and a sprinkle of paprika, salt, and pepper.
- Pour half of the creamy sauce over the layer.
- Repeat the layers with the remaining potatoes, sausage, and sauce.
- Sprinkle shredded cheese evenly over the top.
- Bake:
- Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Garnish and Serve:
- Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Would you like variations of this recipe, such as adding vegetables or making it dairy-free?