Ingredients
Scale
- 2 lbs potatoes (peeled and sliced thinly (Yukon Gold recommended))
- 1 lb sausage (Italian sausage or your favorite type)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or a blend)
- to taste salt
- to taste pepper
- 1 tsp dried thyme
- 2 tbsp olive oil
- for garnish fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the sausage to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- In a large bowl, combine the sliced potatoes, cooked sausage mixture, heavy cream, chicken broth, thyme, salt, and pepper. Mix until everything is well combined.
- Transfer the mixture to a greased baking dish. Spread it out evenly, then top with shredded cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
- Prep Time: 15
- Cook Time: 60