Ingredients
Scale
- 2 lbs Yukon Gold potatoes, sliced 1/4 inch thick
- 12 oz Italian sausage (mild or spicy), sliced 1/4 inch thick
- 1 large yellow onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream or half-and-half
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp salt (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Lightly grease the inside of a 6-quart slow cooker.
- Layer half the potato slices, followed by half the sausage, half the onions, and 1/2 cup cheese. Repeat layers.
- In a small bowl, whisk together cream, garlic powder, paprika, pepper, and salt (if using). Pour evenly over layers.
- Cover and cook on LOW for 4 hours or HIGH for 2.5 hours.
- Preheat broiler to HIGH. Uncover casserole and sprinkle remaining 1 cup cheese on top.
- Place under broiler for 2–3 minutes, or until cheese is bubbly and golden.
- Garnish with parsley and let rest 5 minutes before serving.
Notes
- For extra crispiness, broil 1–2 minutes longer, watching closely.
- For a lighter version, substitute turkey sausage and use half-and-half instead of heavy cream.
- Serve with a simple green salad for balance.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: SlowCooker, Broil
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
