Spring is finally peeking through your window. The days are getting longer and brighter. You want something fresh yet filling for dinner tonight.
This Sausage and Potato Casserole is the perfect bridge between seasons. It feels light with green veggies. It stays cozy with golden potatoes. Your family will ask for seconds of this one.
What Makes This Recipe Special
This dish is a total winner for busy spring evenings. It combines hearty protein with vibrant garden vegetables like asparagus and peas. The creamy herb sauce ties everything together beautifully.
You will love how the Gruyère cheese melts into the layers. It creates a tender and golden crust that kids adore. It is a complete meal in just one baking dish.
Simple Method
Making this casserole is very straightforward and stress-free. You simply brown the sausage and whisk a quick cream sauce. Layering the potatoes is fun and easy to do.
Even if you are a beginner, you can master this. The oven does most of the hard work for you. You can relax while it bakes and fills your home with warmth.
Ingredients You’ll Need
These ingredients are easy to find at your local grocery store. Use fresh seasonal produce for the best flavor.
- 1 lb ground Italian sausage
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups shredded Gruyère cheese
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, cook and crumble the sausage until browned. Remove sausage and set aside, reserving 1 tablespoon of fat.
- Add diced onion to the skillet and sauté for 4-5 minutes until translucent. Add garlic and cook for 1 additional minute.
- In a large bowl, whisk together the heavy cream, chicken broth, thyme, salt, and pepper.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with the cooked sausage, onions, asparagus, and peas.
- Arrange the remaining potatoes on top and pour the cream mixture evenly over the casserole.
- Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle with shredded Gruyère cheese, and bake for an additional 10-15 minutes until potatoes are tender and cheese is golden brown.
- Let stand for 10 minutes before serving.
Best Ways to Enjoy It
Serve this casserole warm right out of the oven. The sauce will be creamy and rich after resting. It pairs perfectly with a light side salad.
Try it with a crisp glass of white wine. A piece of crusty bread is great for soaking up the sauce. It makes a wonderful centerpiece for a casual spring lunch.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish reheats beautifully for a quick lunch.
Warm it in the oven at 350°F to keep the texture. You can also use the microwave if you are in a hurry. The flavors often taste even better the next day.
Tips for Best Results
- Slice your potatoes very thin for even cooking.
- Don’t skip the resting time before serving your meal.
- Use a mandoline slicer to save time on potato prep.
- Swap Gruyère for sharp cheddar if you prefer a bolder taste.
- Add a handful of fresh summer herbs like parsley at the end.
- Check the potatoes with a fork to ensure they are tender.
- Make sure to drain the sausage well to avoid extra grease.
- Double the recipe if you are hosting a spring brunch.
Ways to Switch It Up
- Use sliced zucchini instead of asparagus for a summer twist.
- Try turkey sausage for a lighter, leaner protein option.
- Add a pinch of red pepper flakes for a little heat.
- Substitute coconut cream for a dairy-free version of the sauce.
- Use sweet potatoes for a colorful and sweet flavor profile.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the layers a few hours early. Keep it covered in the fridge until you are ready. Just add a few extra minutes to the baking time.
What are the best potatoes to use?
Yukon Gold potatoes are the best choice for this dish. They have a creamy texture and hold their shape well. They don’t require peeling, which saves you time.
Will my kids like the asparagus?
Most kids enjoy it when it is covered in cheese. The pieces are small and tender after baking. It is a gentle way to introduce new greens.
I hope this fresh spring casserole brings a smile to your table. It is such a joy to cook with the seasons. Enjoy every creamy, golden bite with your loved ones!
— Lidia
Sausage and Potato Casserole with Spring Veggies
Ingredients
- 1 lb ground Italian sausage
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1 bunch asparagus , trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 1 small yellow onion, diced
- 3 cloves garlic , minced
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 1 tsp dried thyme
- 1 tsp sal t
- 0.5 tsp black pepper
- 1.5 cups shredded Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, cook and crumble the sausage until browned. Remove sausage and set aside, reserving 1 tablespoon of fat.
- Add diced onion to the skillet and sauté for 4-5 minutes until translucent. Add garlic and cook for 1 additional minute.
- In a large bowl, whisk together the heavy cream, chicken broth, thyme, salt, and pepper.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Top with the cooked sausage, onions, asparagus, and peas.
- Arrange the remaining potatoes on top and pour the cream mixture evenly over the casserole.
- Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle with shredded Gruyère cheese, and bake for an additional 10-15 minutes until potatoes are tender and cheese is golden brown.
- Let stand for 10 minutes before serving.
