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Baking dish of smoked sausage, potato and broccoli bake with melted cheddar on top, a portion scooped out, serving spoon on the side

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
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.