Picture this: you walk into your house after a long day, and the air is filled with the comforting aroma of creamy potatoes, smoky sausage, and a hint of cheesy goodness. That’s what this Smoked Sausage Crock Pot Scalloped Potatoes recipe delivers—a hearty, soul-warming meal that’s as easy as tossing ingredients into your slow cooker and letting it work its magic. This dish is a creamy, cheesy, one-pot wonder with tender potatoes and savory smoked sausage that’s perfect for cozy weeknight dinners, potlucks, or even a Sunday supper with the family. I started making this a few years ago when I was craving something rich and satisfying but didn’t want to spend hours in the kitchen. It quickly became a staple in my rotation because it’s so darn simple and always hits the spot!
Why You’ll Love This Recipe
- Minimal Effort, Maximum Flavor: Just layer the ingredients in your Crock Pot, set it, and forget it—no babysitting the stove required!
- Crowd-Pleaser: The combo of smoky sausage, creamy potatoes, and melty cheese is a hit with kids and adults alike, even picky eaters.
- Versatile: Swap the sausage for ham, bacon, or even a vegetarian option, and it’s still delicious.
- Perfect for Any Occasion: Great for busy weeknights, holiday sides, or a comforting meal to share with friends.
- Budget-Friendly: Uses simple, affordable ingredients you probably already have in your pantry.
- Gluten-Free Win: Naturally gluten-free (just double-check your sausage brand), making it a safe bet for many diets.
- Leftovers Rock: Tastes even better the next day and reheats like a dream for lunches or quick dinners.
Ingredients You’ll Need
- Russet Potatoes: These are starchy and perfect for creamy scalloped potatoes—peel them for a smoother texture or leave the skins on for a rustic vibe.
- Smoked Sausage: Kielbasa or any smoked sausage works; it adds that irresistible smoky, savory depth.
- Cheddar Cheese: Sharp cheddar gives bold flavor, but feel free to mix in some mozzarella for extra gooeyness.
- Heavy Cream: The key to that rich, velvety sauce—don’t skimp here!
- Butter: A few pats add richness and help the potatoes cook evenly.
- Onion: Finely sliced or diced, it melts into the dish for subtle sweetness.
- Garlic: Fresh minced garlic is a must for that extra flavor pop.
- Flour: Just a sprinkle to thicken the creamy sauce as it cooks.
- Salt and Pepper: Season to taste, but don’t be shy—potatoes love seasoning.
- Paprika (optional): A pinch adds warmth and a slight smoky kick.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep Your Ingredients
Grab your cutting board and get everything ready—this makes assembly a breeze. Peel and thinly slice 4–5 large russet potatoes (about ⅛-inch thick; a mandoline slicer is a game-changer if you have one). Slice your smoked sausage into ¼-inch rounds. Dice or thinly slice one medium onion and mince 2–3 garlic cloves. Grate about 2 cups of sharp cheddar cheese. Pro tip: Don’t skip prepping everything upfront—it keeps the process stress-free.
Step 2: Grease the Crock Pot
Lightly grease your Crock Pot with butter or non-stick spray to prevent sticking. This also adds a little extra richness to the dish. Trust me, it’s worth the 30 seconds it takes!
Step 3: Layer the Potatoes and Sausage
Start with a layer of potato slices, slightly overlapping them to cover the bottom of the Crock Pot. Sprinkle a handful of sliced sausage, some diced onion, and a pinch of minced garlic over the potatoes. Dust with a teaspoon of flour, a pinch of salt, pepper, and a dash of paprika (if using). Repeat these layers—potatoes, sausage, onion, garlic, flour, and seasonings—until you’ve used up your ingredients, aiming for 3–4 layers. Finish with a layer of potatoes on top for a nice, tidy look.
Step 4: Add the Creamy Goodness
Pour 1 ½ cups of heavy cream evenly over the layered ingredients, making sure it seeps down into all the nooks and crannies. Dot the top with small pieces of butter (about 2 tablespoons total). The cream and butter will work together to create that luscious, creamy sauce as it cooks.
Step 5: Cook Low and Slow
Cover the Crock Pot and cook on low for 6–8 hours or on high for 3–4 hours. The potatoes should be fork-tender and the sauce thickened. Check about halfway through and gently press down the layers with a spatula if needed to ensure even cooking. Avoid lifting the lid too often—it lets out precious heat!
Step 6: Add the Cheese
About 20 minutes before serving, sprinkle the grated cheddar cheese evenly over the top. Cover and let it melt into gooey perfection. If you’re feeling fancy, you can pop the Crock Pot insert under the broiler for 2–3 minutes to get a golden, bubbly cheese topping—just make sure your insert is oven-safe.
Step 7: Serve and Enjoy
Give the dish a gentle stir to mix the cheesy, creamy layers, and serve it hot. Garnish with a sprinkle of fresh parsley or extra paprika for a pop of color if you’re feeling extra. Pair it with a simple green salad or some crusty bread to soak up the sauce.
Helpful Tips
- Meal Prep Like a Pro: Assemble the layers in your Crock Pot insert the night before, cover, and store in the fridge. In the morning, pop it in the slow cooker and start cooking. You can also portion leftovers into containers for easy grab-and-go lunches.
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. The flavors meld even more overnight, making leftovers a treat!
- Reheating Without Drying Out: Reheat in the microwave with a splash of milk or cream to keep it creamy, or warm in the oven at 325°F, covered with foil, for 15–20 minutes.
- Perfect Pairings: Serve with a crisp green salad, steamed broccoli, or garlic bread for a complete meal. A chilled glass of white wine or a light beer complements the smoky, creamy flavors beautifully.
- Creative Twists: Swap the smoked sausage for diced ham, crumbled bacon, or even sliced mushrooms for a vegetarian version. Add a handful of spinach or kale between layers for a sneaky veggie boost. For a spicy kick, mix in some red pepper flakes or use a spicy sausage.
- Avoid Soggy Potatoes: Slice the potatoes thinly and evenly so they cook through properly. If they’re too thick, they might stay firm while the cream reduces too much.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! You can layer everything in the Crock Pot insert up to 24 hours in advance, cover, and refrigerate. When ready, just place it in the slow cooker and cook as directed. You might need an extra 30 minutes if starting from cold.
Can I freeze this recipe?
Yes, but the texture of the potatoes may change slightly (they can get a bit grainy). To freeze, let the dish cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat with a splash of cream to restore the sauce.
What if I don’t have heavy cream?
You can substitute with half-and-half or a mix of milk and sour cream, but the sauce won’t be quite as rich. Avoid using just milk—it might curdle or get watery during the long cooking time.
Is this recipe good for meal prep?
It’s fantastic for meal prep! Portion it into individual containers after cooking, and you’ve got hearty lunches or dinners ready to go. Reheat with a little extra cheese on top for a fresh-from-the-oven vibe.
How do I make it vegetarian?
Swap the smoked sausage for a plant-based sausage or skip it entirely and add extra veggies like mushrooms, zucchini, or bell peppers. Double-check that your cheese is vegetarian (some cheddars use rennet).
This Smoked Sausage Crock Pot Scalloped Potatoes recipe is one I make at least once a month, especially when I need something comforting that doesn’t require me to hover over the stove. It’s the kind of dish that fills your home with cozy vibes and brings everyone to the table with a smile. For a fun serving idea, try scooping it into bowls and topping with a dollop of sour cream and some chopped green onions—it’s like a loaded baked potato but better! Give it a try and let me know how it turns out—I’d love to hear if it becomes a staple in your kitchen too!
Smoked Sausage Crock Pot Scalloped Potatoes
Ingredients
- 1 pound smoked sausage sliced
- 8 medium potatoes peeled and sliced
- 1 cup shredded Colby Jack cheese
- 1 can 10.5 oz cream of mushroom soup
- 1 cup milk
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Slice the smoked sausage into rounds. Peel and slice the potatoes into thin rounds.
- Mix the seasonings: In a small bowl, combine the garlic powder, onion powder, and dried basil.
- Prepare the sauce: In another bowl, mix together the cream of mushroom soup and milk until smooth.
- Layer the ingredients: In the bottom of the crock pot, layer half of the sliced potatoes. Sprinkle with half of the seasoning mixture. Add half of the sliced sausage on top. Repeat the layers with the remaining potatoes, seasoning mixture, and sausage.
- Add the sauce: Pour the soup and milk mixture evenly over the layered ingredients in the crock pot.
- Cook: Cover and cook on low for 4 hours, or until the potatoes are tender.
- Add cheese: Sprinkle the shredded Colby Jack cheese over the top during the last 30 minutes of cooking.
- Serve: Once the cheese has melted and the dish is bubbly, serve hot.
Notes
- For added flavor, consider using a blend of cheddar and pepper jack cheeses.
- Ensure the potatoes are sliced evenly to promote uniform cooking.
- If you prefer a spicier dish, add a pinch of red pepper flakes or use a spicy sausage variety.
