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Slow Cooker Sausage And Potato Casserole

Slow Cooker Sausage and Potato Casserole is an American-style comfort meal where baby potatoes cook tender in a creamy cheesy sauce with smoky kielbasa. The casserole is layered in the slow cooker, topped with cheddar, then finished until bubbly for an easy, hearty dinner.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Smoked kielbasa or andouille
  • 1 lb smoked kielbasa or andouille
Baby potatoes
  • 2 lb baby potatoes Halved for even slow-cooker cooking.
Onion
  • 1 onion Diced.
Garlic
  • 3 garlic Minced.
Cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
Chicken broth
  • 1 cup chicken broth
Sour cream
  • 1 cup sour cream
Sharp cheddar cheese
  • 2 cup sharp cheddar, shredded and divided Use 1 cup for the first top layer and 1 cup for the final melt.
Garlic powder
  • 1 tsp garlic powder
Smoked paprika
  • 1 tsp smoked paprika
Green onions
  • 1 green onions for serving Chopped or sliced for topping.
Salt
  • 0.25 tsp salt To taste.
Black pepper
  • 0.125 tsp black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and mix
  1. Brown the sliced smoked kielbasa or andouille in a skillet until lightly browned, then set it aside while you prep the crockpot layers.
  2. In a bowl, whisk cream of mushroom soup, chicken broth, sour cream, garlic powder, and smoked paprika until smooth.
Layer in the slow cooker
  1. Layer the halved baby potatoes, diced onion, and minced garlic in the Crockpot, distributing evenly.
  2. Add the browned sausage slices on top of the potato layer.
  3. Pour the creamy sauce over everything and season with salt and pepper to taste.
  4. Sprinkle 1 cup of the sharp cheddar over the top.
Slow cook and finish with cheddar
  1. Cook on Low 5-6 hours or High 3 hours, until the potatoes are tender and the casserole is bubbling around the edges.
  2. Scatter the remaining sharp cheddar over the top and cook on High for 15 minutes, until fully melted and lightly set.
Serve
  1. Serve hot, topped with green onions for serving.

Notes

Pro tip: keep the potatoes cut uniformly (halve similar sizes) so they finish tender without turning mushy. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave or on the stove with a splash of broth. Freezing: yes, freeze up to 2 months, then thaw overnight and reheat gently. For a lighter option, swap half the sour cream for plain Greek yogurt to maintain creaminess with less fat.