Ingredients

The following ingredients have 12 Servings
  • 2 16oz pkg ground sausage
  • 5 lb Yukon Gold potatoes
  • 2 10.5 oz cans cream of potato soup
  • 1½ cups milk
  • cheddar cheese, shredded
  • buttery crackers such as Ritz (crumbled)
  • 2 tablespoons butter
  • 3/4 cup cheddar cheese, shredded

Instruction

  • In a large skillet, crumble and brown the sausage, then drain off the grease.
  • Cut potatoes into fat 1/4" slices and boil for 10-15 minutes. Take care not to over cook the potatoes. They should be a little hard as they will continue to cook when you bake the casserole.
  • Then, rinse them with cold water so that you can easily handle the slices.
  • In a mixing bowl, combine the cream of potato soup with the milk, whisk together. Season with salt and pepper to taste.
  • Butter a 9×13 casserole dish. (Alternatively, you can use (2) 8x8 or 9x9 pans).
  • Begin layering the ingredients in this order: sauce on bottom, potatoes, sausage, cheese, and repeat until dish is full.
  • Pour the remaining sauce mixture over the top.
  • Crush the crackers and sprinkle them over the top.
  • Drizzle melted butter over the top, then finish off with a bit more cheese.
  • Cover with tinfoil and bake at 350-degrees F for 45-60 minutes until bubbly.
  • Remove the tinfoil and bake another 5-8 minutes to allow top to brown.