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A golden brown sausage and potato casserole in a baking dish with green asparagus and melted cheese.

Sausage and Potato Casserole with Spring Veggies

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 480 kcal

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.