Skip to content
For the Bake:
- 1 lb smoked sausage (kielbasa, Andouille, or your favorite variety), sliced into rounds or half-moons
- 4 medium potatoes, peeled and thinly sliced (about 1/4-inch thick)
- 1 large onion, thinly sliced
- 2 cups shredded cheese (cheddar, mozzarella, or a blend—your choice!)
- 2 cups milk (whole milk or heavy cream for extra richness)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (optional, for added depth)
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup frozen peas, chopped bell peppers, or other veggies
For Garnish:
- Fresh parsley, chopped
- Red pepper flakes (optional, for heat)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C) .
- Lightly grease a 9×13-inch baking dish or casserole dish with cooking spray or butter.
2. Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes, whisking constantly, to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens slightly (about 5 minutes).
- Add the minced garlic, smoked paprika, salt, and pepper. Cook for another minute.
- Remove from heat and stir in 1 1/2 cups of shredded cheese until melted and smooth. Set aside.
3. Layer the Ingredients
👇 Keep reading to know mor, click Next 👇
