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Slow Cooker Sausage And Potato Casserole

Slow Cooker Sausage And Potato Casserole is a hearty American main dish with tender halved baby potatoes, kielbasa or andouille, and a creamy cheesy sauce. You’ll layer everything in the slow cooker, top with cheddar, and finish until the cheese is melted and bubbly for an easy weeknight casserole.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage
  • 1 lb smoked kielbasa or andouille Slice into rounds before browning.
Potatoes and aromatics
  • 2 lb baby potatoes Halve so they cook evenly in the slow cooker.
  • 1 onion Dice into small pieces.
  • 3 cloves garlic Minced.
Creamy sauce base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 salt and pepper To taste.
Cheddar topping
  • 2 cups sharp cheddar Shredded and divided; 1 cup in the crockpot layers and remaining for the top.
Serving
  • 1 green onions For serving, sliced or chopped.

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Brown sausage
  1. Heat a cast iron skillet over medium-high heat and brown the sliced smoked kielbasa or andouille until lightly browned, then set aside.
  2. Slice the browned sausage into rounds if needed and keep it ready for layering.
Mix creamy sauce
  1. In a bowl, whisk together cream of mushroom soup, chicken broth, sour cream, garlic powder, and smoked paprika until smooth.
Layer and cook
  1. Add halved baby potatoes, diced onion, minced garlic, and browned sausage to the slow cooker in an even layer.
  2. Pour the cream sauce over everything so the potatoes are coated.
  3. Sprinkle 1 cup of shredded sharp cheddar over the top.
  4. Cover and cook on Low for 5-6 hours (or High for about 3 hours) until potatoes are tender and the sauce is bubbling at the edges.
  5. After the main cook time, sprinkle the remaining shredded sharp cheddar over the top and cook on High for 15 minutes, until melted and visibly browned in spots.
Serve
  1. Serve hot with green onions scattered over the casserole, and season with salt and pepper to taste if needed.

Notes

For the creamiest texture, whisk the sour cream mixture until fully smooth before pouring over the potatoes. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in the microwave or on low until warmed through. Freezing is not recommended because sour cream can become grainy after thawing. If you want a lower-fat version, use light sour cream and reduce the cheddar to 1 cup while keeping the rest the same.