Food, Fun

Easy & Delicious Cheesy Sausage and Potato Bake

Have you ever had a night that, when it comes  time to make dinner, there seems to be nothing to fix? Me, too. All. The. Time. I shop every two weeks on a tight budget, and I tend to be really good at making the dollars stretch and the food taste good. Yet, it never seems to fail,  no matter how many times I tell the men folk in my house, “No, a pound of hamburger and potatoes IS NOT a mid-day snack,” I get to the end of the two weeks with missing ingredients from a meal I intended to make. That leads me to empty cupboards and even emptier bellied men. Like last night.

I had a pound of sweet Italian linked sausage and a bag of potatoes. Digging through the fridge, I threw a bit of this and a bit of that together. It occurred to me as I was taste testing the sauce, that it wasn’t half bad. I stopped to take a couple of pictures and I thought I would share what I did because it was really easy. If you ever find yourself with a bag of potatoes and a few sausage links, well, you’ll be good to go.  It ended up being a huge hit with said men folk. Go figure.

I am not one who measures a lot when I am cooking from scratch, so some of my measurements are pure guesstimation. (Yes, that’s a word.) I am confident, though, that they are fairly accurate and your cheesy sausage and potato bake should come out pretty darn close to mine. Enjoy!

Ingredients Needed:

One Pound of Sweet Italian Sausage

6 Strips of Bacon

2 Stalks of Celery

2 1/2 Pounds of Yukon Gold Potatoes (I had a new five pound bag and used half a bag; check out my math!)

One 8 Ounce Bar Cream Cheese

4 Ounces of Light Sour Cream

4 Ounces of New York Sharp Cheddar Cheese (grated)

4 Tablespoons of Margarine (that’s what I had, but I am sure butter would be great as well)

4 Tablespoons Grated Parmesan & Romano Cheese

1/2 Cup 2% Milk

1/4 Cup Warm Water

Salt & Pepper


  1. Preheat your oven to 400 degrees F.
  2. Spray the bottoms and sides of a 9 x 13 casserole baking dish liberally with cooking spray.
  3. Clean your potatoes well. Leaving your skins on (nutrients, people!), dice them up and put in your dish. Pour a couple of tablespoons of vegetable oil along with aprox. 1/8th cup water over the potatoes with dashes of salt and pepper to taste and stir it up. Do not cover and place in oven for aprox. 45 minutes or until potatoes start to soften. Be sure to check every fifteen minutes that they aren’t sticking and to stir them up.

Meanwhile, do the following:

  1. Cut your sausage links into aprox. one inch sections and place in frying pan. Dice up your celery and bacon slices and add to the pan. Fry on a medium heat until brown and cooked through. Be careful to keep an eye on them so it does not burn. Put meat mixture aside and work on sauce.


Soften cream cheese and margerine in microwave for 30 seconds to one minute in a medium, microwave safe, glass bowl. Add sour cream to the cream cheese and margarine and use a fork to gently stir together. Add your shredded cheddar and grated parm cheeses and stir. Add in your milk and warm water. By this time, you should have a nice consistency cheese sauce.  Add salt and pepper to taste.

Finishing Up:

Once the potatoes are soft, remove them from the oven. Add your sausage pieces and celery pieces to the potatoes. Leave your bacon pieces and sausage grease in pan and set aside. Pour your cheese sauce over the top of potatoes and sausage and gently mix it all up. Put back in the oven and bake an additional 10 minutes, uncovered.

While that was finishing up baking, I added two cans of French Style Green Beans to the frying pan and heated them with the bacon and grease. (I didn’t have much grease left in the pan after cooking sausage, but if you do, remove most of it first, just leaving a bit for flavoring of beans.)

Remove potato and sausage dish from oven and serve with the beans. Yum!



As always, remember that He’s got your back!



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