Ingredients:

  • 1 lb smoked sausage, sliced into 1/4-inch rounds
  • 2 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp olive oil
  • 3 cups sharp cheddar cheese, shredded
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 green onions, thinly sliced
  • 1/2 cup panko breadcrumbs

Instructions:

  1. Preheat the oven to 375°F (190°C). Note: This ensures the sauce sets quickly
  2. Slice the Yukon Gold potatoes into uniform thin rounds and the smoked sausage into 1/4 inch circles. Note: Uniform slices mean even cooking
  3. Prepare the cheese sauce: in a medium saucepan, melt the butter, whisk in the flour, and gradually add the heavy cream and whole milk.
  4. Stir in the garlic powder, smoked paprika, and black pepper, then add the shredded sharp cheddar cheese, stirring until smooth and melted.
  5. Lightly grease a 9x13 inch baking dish with olive oil.
  6. Arrange the sliced potatoes in overlapping rows to create a stable base in the baking dish.
  7. Pour the prepared cheese sauce evenly over the potatoes, ensuring the liquid fills the gaps between slices.
  8. Place the smoked sausage rounds on top, pressing them slightly into the sauce so they are secure but remain exposed.
  9. Bake uncovered for 45 to 60 minutes until the surface is bubbling and golden brown and the potatoes are tender.
  10. For extra crunch, sprinkle panko breadcrumbs over the top during the final 10 minutes of baking.
  11. Remove from the oven and garnish with thinly sliced green onions before serving.