Smoked Sausage, Potato and Broccoli Bake (Cheesy)

Sausage, potato and vegetable bakes have two classic problems. The potatoes come out pale and still firm in the middle, or the broccoli turns gray and mushy long before the potatoes are done. This smoked sausage, potato and broccoli bake avoids both by giving each ingredient a head start in the right place: the potatoes brown in the sausage skillet, the broccoli gets a quick blanch, and the oven only has to bring everything together.

The result is a budget-friendly one-dish dinner with crisp-edged, well-seasoned potatoes, smoky browned sausage, bright green broccoli and a blanket of melted cheddar on top. It uses everyday ingredients and a simple spice blend, and it feeds six without much effort.

Ingredients

• 1 package (13 to 14 oz / 370 to 400 g) smoked sausage, sliced into 1/2-inch (1.5 cm) coins – already cooked, so it just needs browning, and it seasons the potatoes with its fat.
• 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 3/4-inch (2 cm) chunks – they hold their shape in the oven (see the table below).
• 2 tbsp neutral oil or olive oil.
• 1 tsp garlic powder, 1 tsp onion powder and 1 tsp paprika – smoked paprika works especially well with the sausage.
• 1 tsp seasoned salt or all-purpose seasoning, plus more to taste.
• 1/2 tsp dried dill – a fresh, herby note that suits potatoes.
• 2 medium yellow onions, diced.
• 1 large head broccoli (about 4 cups / 300 g florets), cut into bite-size florets.
• 2 cups (8 oz / 225 g) shredded sharp cheddar – grated from a block if possible, so it melts smoothly.

How to Make It

1. Prep everything – 15 minutes

Heat the oven to 400°F (200°C). Slice the sausage, cut the potatoes and dice the onions. Grate the cheese. All the potato chunks should be roughly the same size, so they cook evenly.

2. Blanch the broccoli – 2 minutes

Bring a saucepan of salted water to a boil, add the broccoli florets and cook for 1 to 2 minutes. Drain and rinse under cold water, or plunge into ice water, to stop the cooking. Drain well. The florets should be bright green and still crisp.

3. Brown the sausage – medium-high, 5 minutes

Cook the sausage coins in the dry skillet over medium-high heat, turning once, until browned on both sides. Move them to a plate and leave the fat in the pan. The coins should have dark, caramelized edges.

4. Season and brown the potatoes – medium-high, 10 to 12 minutes

Toss the potatoes with the oil, garlic powder, onion powder, paprika, seasoned salt and dill. Add them to the skillet in an even layer and cook, turning every few minutes. Add the onions for the last 3 minutes and stir until they soften. The potatoes should have golden, crisp edges on several sides, but they do not need to be cooked through yet.

5. Assemble and bake covered – 400°F (200°C), 20 to 25 minutes

Spread the potatoes and onions in the baking dish. Tuck in the broccoli and sausage, sprinkle with a pinch more seasoning and toss lightly so everything is mixed. Cover tightly with foil and bake. The potatoes are ready when a knife slides into the largest chunk with no resistance.

6. Add the cheese – uncovered, 5 to 8 minutes

Remove the foil, scatter the cheddar over the top and return the dish to the oven, uncovered, until the cheese melts and starts to bubble. The cheese should be fully melted, with a few golden spots at the edges.

Why Each Ingredient Gets a Head Start

Potatoes, broccoli and sausage cook at very different speeds. Smoked sausage is already cooked and only needs to be heated and browned. Broccoli florets turn tender in a few minutes and fall apart if left in the oven too long. Raw potato chunks, on the other hand, can take close to an hour to soften in a covered dish.

Browning the potatoes in the skillet first does two things. It gives them flavor and color that steaming under foil never could, and it shortens their oven time, so they finish at about the same moment as everything else. Cooking them in the fat left behind by the sausage spreads that smoky flavor through the whole dish.

The quick blanch keeps the broccoli green and tender-crisp. According to Texas A&M AgriLife Extension, broccoli is rich in vitamin C and some B vitamins, which dissolve in water, so a brief cooking time also keeps more of them in the vegetable instead of the pot.

Choosing the Potatoes

The variety you pick changes the texture of the bake. Waxy and all-purpose potatoes keep their shape in a covered dish; very starchy ones turn soft and fluffy and can break apart.

If russets are all you have, cut them a little larger and stir them gently when assembling the dish.

Make It Your Own

• Different sausage: kielbasa, andouille or smoked chicken sausage all work the same way.
• Other vegetables: green beans, bell peppers or cauliflower florets can replace or join the broccoli.
• Creamier: drizzle 1/2 cup of heavy cream over the dish before adding the cheese.
• Cheese swap: Colby Jack, Monterey Jack or pepper Jack melt just as well as cheddar.

Frequently Asked Questions

Can I skip browning the potatoes?

Yes, but the bake will take much longer and the potatoes will be softer and paler. Toss the raw, seasoned potatoes with the onions in the dish, cover and bake for about 45 minutes before adding the broccoli and sausage.

Can I use frozen broccoli?

Yes. Skip the blanching step, thaw the florets and pat them dry, then add them as written. They will be a little softer than fresh broccoli.

How do I store and reheat leftovers?

Refrigerate in an airtight container and eat within 3 to 4 days. Reheat portions in the microwave, or a larger amount covered in a 350°F (175°C) oven until hot all the way through.

For another hearty one-dish dinner, try the chicken and stuffing casserole or the crockpot beef stew. If you like crispy potatoes, the garlic herb roasted potatoes are a great side, and for a lighter broccoli dish, there is the broccoli stir-fry with garlic sauce. Find more ideas among the dinner recipes.

Smoked Sausage, Potato and Broccoli Bake

A cheesy smoked sausage, potato and broccoli bake with crisp-edged potatoes, bright broccoli and melted cheddar, made in one dish.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Method Notes

Ingredients

  

• 13-14 oz smoked sausage sliced into 1/2-inch coins
• 2 lb Yukon Gold or red potatoes cut into 3/4-inch chunks
• 2 tbsp neutral oil or olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika smoked or sweet
• 1 tsp seasoned salt plus more to taste
• 1/2 tsp dried dill
• 2 medium yellow onions diced
• 1 large head broccoli about 4 cups florets
• 2 cups shredded sharp cheddar 8 oz

Method

 

1. Heat the oven to 400°F (200°C). Prep the sausage, potatoes, onions and cheese.
2. Blanch the broccoli florets in boiling salted water for 1 to 2 minutes, then cool under cold water and drain well.
3. Brown the sausage in a large dry skillet over medium-high heat, about 5 minutes. Set aside, leaving the fat in the pan.
4. Toss the potatoes with the oil and seasonings and brown them in the skillet, turning, 10 to 12 minutes. Add the onions for the last 3 minutes.
5. Spread the potatoes and onions in a 9x13-inch dish, mix in the broccoli and sausage, cover tightly with foil and bake 20 to 25 minutes, until the potatoes are tender.
6. Uncover, top with the cheddar and bake 5 to 8 minutes more, until melted and bubbly.

Notes

Potatoes: Yukon Gold or red potatoes hold their shape best; russets get softer and can break apart.

Frozen broccoli: skip the blanching, thaw and pat dry.

Storage: refrigerate leftovers up to 3 to 4 days; reheat until hot all the way through.

Substitutions: kielbasa, andouille or smoked chicken sausage; green beans or cauliflower instead of broccoli; Colby Jack or pepper Jack instead of cheddar.

Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.