My family is a big fan of having breakfast for dinner and this recipe for cheesy sausage and potatoes was a big hit. It was simple and easy to make and definitely will be something I make often.
My kids ate this with a side of fruit, but it would be great with a green salad or scrambled eggs. I used a tube of Impossible savory sausage and my kids couldn’t tell that it was a plant-based sausage. I’ll definitely be making this dish again.
3 lbs Russet or Yukon potatoes, peeled and cut into 1/4 inch thick slices
1/4 cup unsalted butter. melted
1 lb ground sausage (your favorite type)
1 medium yellow onion, chopped
2 cups mixed cheddar cheese
2 Tbsp fresh parsley, if desired for garnish
Preheat your oven to 350 degrees. Lightly grease a 9×13 baking pan with nonstick cooking spray and set aside. In a large pot, cover the sliced potatoes with cold water. Bring to a bowl and then reduce heat to low. Cook for 8 to 10 minutes or until he potatoes are just fork tender. Drain the potatoes and layer them in the prepared baking pan. Pour the melted butter over the potatoes.
While the potatoes are cooking, cook the sausage and onion in a large skillet over medium heat. Drain any grease from the pan and dab the top of the mixture with a paper towel on the top to remove as much excess grease as possible. Transfer the cooked sausage and onion to the potatoes and stir to combine. Season with salt and fresh ground pepper and then mix to combine.
Evenly spread the mixture into the pan and top with the shredded cheese. Bake uncovered for 7 to 10 minutes or until the cheese is melted. Remove from the oven and top with parsley if desired.
Source: The Cookie Rookie