Ingredients
Scale
- 1 lb Italian sausage (sweet or hot), casing removed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs Yukon Gold potatoes, thinly sliced
- 1½ cups shredded sharp cheddar cheese
- ½ cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for browning)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown sausage and onion until sausage is cooked through; add garlic in last minute and stir in. Drain excess fat.
- Grease the inside of a 6-qt slow cooker. Layer half the potatoes, then half the sausage mixture, then half the cheese. Repeat layers.
- In a small bowl, whisk heavy cream with thyme, salt, and pepper. Pour evenly over the casserole.
- Cover and cook on LOW for 3.5 to 4 hours, or until potatoes are fork-tender.
- Set slow cooker to HIGH (uncovered) or broil in oven for 3–5 minutes to crisp the top. Garnish with parsley before serving.
Notes
- For extra crispiness, broil 2–3 minutes at the end (watch closely to avoid burning).
- Can be made ahead: assemble up to step 3, refrigerate overnight, then add 30 minutes to cook time.
- Vegetarian option: swap sausage for plant-based sausage and add ½ cup diced mushrooms.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Classic
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
