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Slow Cooker Sausage And Potato Casserole

Slow Cooker Sausage and Potato Casserole with tender baby potatoes, sliced kielbasa or andouille, and a creamy cheesy sauce. Layers cook low and slow until everything is soft, then extra cheddar melts on top for a golden finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Smoked kielbasa or andouille
  • 1 lb smoked kielbasa or andouille
Baby potatoes
  • 2 lb baby potatoes
Onion
  • 1 onion
Garlic
  • 3 garlic
Cream of mushroom soup
  • 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
Garlic powder
  • 1 tsp garlic powder
Smoked paprika
  • 1 tsp smoked paprika
Green onions
  • 1 green onions for serving
Salt
  • 0.25 tsp salt to taste
Black pepper
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown sausage and mix the creamy sauce
  1. Brown the sliced smoked kielbasa or andouille in a skillet until lightly browned, then set it aside.
  2. Whisk the 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.
  2. Nestle the browned sausage slices into the potato layer.
  3. Pour the creamy sauce over everything and season with salt and pepper to taste.
  4. Sprinkle 1 cup of the shredded sharp cheddar evenly over the top.
Cook low, then finish with melted cheddar
  1. Cook on Low for 5 to 6 hours, until the potatoes are tender and the casserole is bubbling at the edges.
  2. Scatter the remaining sharp cheddar over the top, then cook on High for 15 minutes until melted.
Serve
  1. Serve hot, topped with green onions.

Notes

For best texture, avoid stirring during the Low cook so the potatoes stay soft but intact. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the microwave or oven until steaming. Freezing is not recommended because sour-cream based sauces can break after thawing. For a lighter option, use low-fat sour cream and reduced-fat cheddar (still add the same amount for the same creamy consistency).