Hands-on Time
27 Mins
Total Time
1 Hour 12 Mins
Yield
Serves 4 (serving size: about 1 cup)

Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.

Step 3

Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.

Ratings & Reviews

With a Twist!

Beuhlak
October 17, 2015
Had some leftover turkey sausage and 2 bags of microwaveable red potatoes I wanted to use. Came across this fabulous recipe and added a few ingredients of my own to come up with a phenomenal dinner that even had my kids digging in for seconds! I followed the recipe but it took way less time since sausage was already cooked and I microwaved the potatoes for 2/3 the required time on package (to get them soft faster).I chopped a few slices of red bell pepper (from a jar) and a fresh Serrano for a little heat and sautéed with the mushrooms. Topped with shredded mozzarella instead and put in oven. Since most was already cooked it only needed to stay in oven 1/2 the time and voila! It was fabulous!

Delicious!

amyjay
February 10, 2017
This was delicious!  I had prepped the ingredients ahead of time so it came together quickly in the evening. This recipe could easily be personalized using different meats or cheeses, or even different potatoes.  One reviewer added red peppers and another adder a hot pepper.  I'm going to add those in the future.   Overall, a great, flexible recipe with a lot of flavor! 

Personalised

SueAnnK
January 26, 2016
I chopped up polish sausage (instead of skinning & crumbling it) and didn't use the mushrooms but we loved this and will make it again!

So Yummy!

LadyHaylee
August 17, 2015
Made this exactly as written and all in the family loved it. None left over. Great flavors, a little labor intensive so made for a Sunday night. Served with a green salad.

HanKat4's Review

RMWKester
February 20, 2015
Delicious!!! I used ground turkey sausage (hot) instead of links and baked it in a shallow glass dish.

AliciaBunny's Review

kartgv
February 19, 2015
I substituted 8oz of chicken breast for the sausage and swapped out half of the Swiss cheese with a Pecorino Romano and Mozzarella mix. I forgot to add the thyme, but it didn't need it. It came out excellent, although next time I think I might drop the potatoes to 1 lb to allow some of the other flavors to come forward.

daneanp's Review

TechM0m
October 08, 2014
We all liked this but our market only had spicy chicken sausage links and we didn't care for that. Next time, mild turkey sausage links and red pepper flakes at the table for those who want it.

jmhkg96's Review

sjouellette
March 27, 2014
N/A

rduhlir's Review

Robinleefalk
January 29, 2014
I made this about 2 weeks ago, and it was outstanding. I did use spicy chicken sausage instead of the turkey to save on fat...I didn't even have to wipe out the pan! Already have this planned in the menu again for this month.

LadyHaylee's Review

anonymous12
July 11, 2013
N/A