CHEESY SCALLOPED POTATOES AND SAUSAGE
This recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and we all love it. I serve it with my Southern Cornmeal Hoecakes. Leftovers can be reheated and keeps for several days in the fridge. You could also cut this recipe in half.
Scalloped Potatoes and Sausage Ingredients Needed:
Smoked sausage (could use polish), sliced in rounds
Potatoes
Green pepper
Onion
Colby Jack Cheese
Milk
Sour cream
Butter or 1/2 stick or 1/4 cup
Salt
Black pepper
Garlic powder
All-purpose flour
Cheddar cheese
Paprika
Parsley for garnish (Optional)
As you can see this dish is just simple ingredients but it’s loaded in flavor! You can always use Andouille Sausage to give this dish a little more heat. You can also use turkey smoked sausage too! It’s very versatile and so good. You can always mix up the cheeses too if you prefer a different flavor.
One thing to remember the cooking time is going to vary depending on the depth of your dish and the how thin you slice your potatoes. I have made this in a 9X13 and it took about an hour. I cooked it in a 2 quart dish and it took an hour and 20 minutes. So definitely CHECK to make sure your potatoes are cooked through.
“I made this for dinner tonight with hot Italian sausage and sweet Italian sausage. I did not have any green peppers and I used provolone cheese instead of cheddar jack because that’s all I had on hand. Increase the temperature to 400° for 45 minutes it was perfect and delicious thank you for the recipe.” – Tawnja
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Cheesy Scalloped Potatoes and Sausage
Ingredients
- 1 pound package of smoked sausage (could use polish, sliced in rounds)
- 7 to 8 medium potatoes, peeled and sliced
- 1 green pepper seeded and coarsely chopped
- 1 large onion peeled and chopped
- 1 8 ounce package Colby Jack Cheese, cubed (can use whatever kind you like)
- 1 cup milk
- 1 cup sour cream
- 4 tablespoons butter or 1/2 stick or 1/4 cup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoon all-purpose flour
- 1 cup shredded cheddar cheese (can use whatever kind you like)
- 1-2 tablespoon paprika
- fresh parsley for garnish (Optional)
Instructions
- In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion. Toss to mix
- Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top.
- In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL.
- Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese. Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until starts to brown on top. Remove from oven and garnish with fresh parsley.
Notes
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What kind of potatoes do you use?
Just regular russet potatoes.
We love this recipe in our house! It is so good, cheesy & creamy & hearty. Making it again tonight. Yum!
YAY! So glad it’s a hit.
Delicious, I love the seasonings in this recipe. I used slap-your-mama seasoning instead of the paprika, that was the only substitute I used. Big hit with my husband too.
This was a hit! I added a head of chopped cauliflower and some tumeric. Split into two dishes since needed half without meat. Other dish added the sausage. Worked out great!
I am in LOVE with this recipe. I had to make a few substitutions for lack of sour cream and Colby jack, i also used a few crushed garlic cloves in the sauce because I can’t control myself, but it was still magnificent… I really just want to curl up and live within the smokey, cheesy layers of this dish. And best of all, it was SO EASY! This recipe is going into the family cookbook FOR SURE.
YAY!! I am so glad it was such a hit!!! Thank you so much for letting us know!
Followed the recipe exactly and it was easy and delicious. Next time I’ll reduce the amount of cubed cheese – it will still be plenty. We’ve added this hearty dish to our regular rotation.
how many servings in this recipe?
Around 6-8. Thanks!
I made it exactly as the recipe said, won’t make it again. Too much sour cream flavor and too much sauce. My husband is not a picky eater and never complains about his meal, but he said he didn’t want it again.
Jan not every recipe is for everyone and this one didnt match your taste. We have all made things we didnt like. Have a wonderful day!
I made this recipe tonight I halved it for myself and my husband, I cut the sausage into coins and then quartered the coins for smaller pieces to make the meat spread a little further. I also did add the full 8 oz of cubed cheese and used a frozen pepper & onion mix and it was fantastic. Can’t wait to eat the leftovers for lunch tomorrow!
What’s a good smoked sausage, I’ve tried many that are just greasy
We’ve had this at least once a week for the last 6 weeks! Our whole family loves it. We make it exactly as the recipe calls out with 2 exceptions. We put the Colby jack cubes in the mix with everything else instead of on top, and we bake it at 425 for 1-1 1/2 hours to get the potatoes soft.
I made this for dinner tonight with hot Italian sausage and sweet Italian sausage. I did not have any green peppers and I used provolone cheese instead of cheddar jack because that’s all I had on hand. Increase the temperature to 400° for 45 minutes it was perfect and delicious thank you for the recipe.
You are very welcome! So glad it was a hit!
Potatoes not soft after 45 mins. Next time might try boiling the slices a few minutes first.
Also I made the sauce as a roux and put the cheese cubes in it. Looks great! If only my potatoes soften up
This meal was SO delicious!! I would love to know how to (and if I could) make this a freezer meal? Would I just put the dish together and then freeze everything to bake at a later time, or would you recommend going ahead and baking the dish and then freezing it to just reheat in the oven later?
Hi Whitney, I have not tried freezing this recipe but I think I would just go ahead and cook it first before freezing. Hope this helps. Happy to hear you enjoyed it. Thank you for being a part of our community.
This sounds delisheous
There’s only the two of us so I cut the recipe in half and prepared it for breakfast. Talk about a hero….and it was not only delish but it was different and that’s what we are after….Different meals. Carolyn Smith, Jacksonville, Florida