Rustic Sausage and Caramelized Onion Potato Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 3 large yellow onions, thinly sliced
• 1 lb (450 g) uncooked sausage (Italian or country), casings removed
• 1.5 lb (680 g) Yukon Gold potatoes, thinly sliced
• 3 tbsp unsalted butter + 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups (480 ml) chicken broth
• 1/2 cup (120 ml) heavy cream
• 1 cup (100 g) shredded Gruyère or sharp cheddar
• 1 tsp salt, 1/2 tsp black pepper
• 1 tsp fresh thyme leaves + 1 tsp chopped fresh rosemary (or 1 tsp dried mixed herbs)

Do This

• 1) Preheat oven to 375°F (190°C). Grease a 9×13 in (23×33 cm) baking dish. Slice onions and potatoes.
• 2) In a large skillet, cook onions in butter and oil over medium-low heat for 20–25 minutes until deep golden and sweet. Add garlic for the last 1 minute.
• 3) In the same pan, brown sausage over medium heat, breaking it into crumbles. Stir in herbs, salt, and pepper.
• 4) Whisk broth and cream together. Taste and adjust seasoning.
• 5) Layer half the potatoes, half the onions, and half the sausage in the baking dish. Repeat layers. Pour broth mixture evenly over the top.
• 6) Cover tightly with foil and bake 35 minutes. Remove foil, top with cheese, and bake 20–25 minutes more until potatoes are tender and top is golden and bubbling.
• 7) Rest 10 minutes before serving so it sets slightly. Sprinkle with extra herbs, slice, and serve warm.

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Why You’ll Love This Recipe

• Layers of caramelized onions, sausage, and creamy potatoes make this a deeply comforting, one-pan meal.
• Everything bakes together in the oven, so once it is assembled you can tidy up and relax while it cooks.
• Flexible and forgiving: swap cheeses, change the sausage, or tweak the herbs to match what you have.
• Perfect for chilly evenings, potlucks, or any time you want a cozy, oven-warmed dinner with minimal fuss.

Grocery List

• Produce: Yellow onions, Yukon Gold potatoes, garlic, fresh thyme, fresh rosemary (or dried mixed herbs), optional parsley or chives for garnish.
• Dairy: Unsalted butter, heavy cream, shredded Gruyère or sharp cheddar (or similar melting cheese).
• Pantry: Uncooked sausage (Italian or country-style), olive oil, chicken broth, salt, black pepper, optional Dijon mustard, optional dry white wine.

Full Ingredients

Main Bake

• 3 large yellow onions (about 1.5 lb / 680 g), thinly sliced
• 1.5 lb (680 g) Yukon Gold potatoes, scrubbed and thinly sliced (about 1/8 inch / 3 mm thick)
• 1 lb (450 g) uncooked pork sausage, casings removed (Italian mild, sweet, or country-style)
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)

Broth & Cream Mixture

• 2 cups (480 ml) low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream
• 1 tsp Dijon mustard (optional, for subtle tang and depth)
• 1/4 cup (60 ml) dry white wine (optional, for deglazing onions and extra flavor)

Topping & Finishing

• 1 cup (100 g) shredded Gruyère, sharp cheddar, or a mix (for melting on top)
• 1–2 tbsp chopped fresh parsley or chives (optional, for garnish)
• Butter or oil for greasing the baking dish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dish

Preheat your oven to 375°F (190°C) with a rack in the center. Grease a 9×13 inch (23×33 cm) baking dish or similarly sized 3-quart casserole with butter or a light film of oil to prevent sticking.

Scrub the potatoes (no need to peel if using thin-skinned potatoes like Yukon Gold) and thinly slice them into rounds about 1/8 inch (3 mm) thick. A mandoline makes quick, even work of this, but a sharp knife is fine. Set the potatoes aside in a bowl.

Step 2: Slowly caramelize the onions

In a large, wide skillet, heat 3 tbsp butter and 1 tbsp olive oil over medium heat until the butter melts and foams. Add the sliced onions and a pinch of salt. Stir to coat the onions in the fat, then reduce the heat to medium-low.

Cook the onions, stirring every few minutes, for 20–25 minutes until they are very soft, deeply golden, and smell sweet. If the pan looks dry or onions start to stick, splash in a tablespoon of water or broth and stir, scraping up any browned bits. In the last 1 minute of cooking, add the minced garlic and stir until fragrant.

If using white wine, add 1/4 cup (60 ml) to the onions, scraping the pan to deglaze. Let it simmer for 1–2 minutes until slightly reduced. Turn off the heat and set the onions aside.

Step 3: Brown the sausage with herbs

Push the onions to one side of the skillet or transfer them to a bowl if your pan is crowded. Add the sausage to the empty side of the pan (or back into the pan if using a new one) set over medium heat.

Cook, breaking the sausage into small crumbles with a spoon or spatula, for 6–8 minutes until it is nicely browned and cooked through with no pink remaining. If there is a lot of excess fat, spoon off most of it, leaving about 1–2 teaspoons for flavor.

Stir the caramelized onions and sausage together in the pan, then season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp chopped fresh thyme, and 1 tsp chopped fresh rosemary (or their dried equivalents). Taste and adjust seasoning if needed. Turn off the heat.

Step 4: Make the broth and cream mixture

In a medium bowl or large measuring jug, whisk together 2 cups (480 ml) chicken broth, 1/2 cup (120 ml) heavy cream, and 1 tsp Dijon mustard (if using) until smooth. Taste and add a small pinch of salt and pepper if your broth is very low in sodium; otherwise, leave it as is, since the sausage and onions are already seasoned.

This liquid is what will gently cook the potatoes in the oven and create a rich, savory sauce between the layers.

Step 5: Layer the potatoes, onions, and sausage

Arrange half of the sliced potatoes in the prepared baking dish in slightly overlapping layers, like roof tiles. Try to cover the whole bottom of the dish, filling gaps with smaller pieces as needed. Lightly season this layer with a small pinch of salt and pepper.

Spread half of the onion-and-sausage mixture evenly over the potatoes. Repeat with the remaining potatoes, followed by the remaining onion-and-sausage mixture, ending with sausage and onions on top.

Slowly pour the broth and cream mixture evenly over the layered potatoes and sausage, tilting the dish gently so the liquid distributes throughout. It should come most of the way up the sides but not completely cover the top layer.

Step 6: Bake covered, then finish with cheese

Cover the baking dish tightly with aluminum foil, crimping the edges to seal in steam. Place in the preheated oven and bake for 35 minutes.

Carefully remove the foil (watch for escaping steam). Sprinkle the top evenly with 1 cup (100 g) shredded Gruyère or sharp cheddar.

Return the uncovered dish to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and golden, the sauce is bubbling around the edges, and a knife or skewer slides easily through the potatoes with no resistance.

Step 7: Rest, garnish, and serve

Remove the bake from the oven and let it rest on a trivet or heat-safe surface for 10 minutes. This short resting time allows the layers to set slightly, so the bake will slice more neatly and the flavors can settle.

Sprinkle with chopped fresh parsley or chives for a bit of color and freshness, if you like. Cut into generous squares or scoop with a large spoon and serve warm, making sure each portion has plenty of potatoes, caramelized onions, sausage, and saucy goodness.

Pro Tips

• Slice potatoes evenly: Aim for consistent 1/8 inch (3 mm) slices so they cook through at the same rate. A mandoline is helpful if you have one.
• Do not rush the onions: Keeping the heat on medium-low and giving them 20–25 minutes to slowly brown is key to deep, sweet flavor.
• Check doneness before serving: If the top is brown but the potatoes still feel firm when pierced, cover loosely with foil and bake an extra 10–15 minutes.
• Adjust salt thoughtfully: Sausage and broth can vary in saltiness. Taste at each stage and season lightly, especially if using regular (not low-sodium) broth.
• Use a sturdy pan: A heavy baking dish or cast iron pan holds heat well and encourages a nicely caramelized edge on the bottom and sides.

Variations

• Smoky sausage and paprika: Use smoked sausage (such as kielbasa) instead of fresh, and add 1/2 tsp smoked paprika to the onion and sausage mixture for a deeper, smoky flavor.
• Herby chicken version: Swap pork sausage for chicken sausage and use extra thyme, a little sage, and a sprinkle of Parmesan for a lighter but still cozy twist.
• Vegetarian mushroom bake: Omit the sausage and instead sauté 12 oz (340 g) sliced mushrooms with the onions. Use vegetable broth and add 1 cup cooked white beans between the layers for protein.

Storage & Make-Ahead

Let the bake cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or rewarm the whole dish, covered with foil, in a 350°F (175°C) oven for 20–25 minutes until hot throughout.

To freeze, cool completely, wrap well (foil plus a freezer-safe bag or container), and freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat covered at 350°F (175°C) until hot and bubbling.

For easy weeknight cooking, you can fully assemble the dish up through Step 5, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then add 5–10 minutes to the covered baking time before uncovering and adding the cheese.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, using pork sausage and Gruyère): about 580 calories, 28 g protein, 34 g fat, 41 g carbohydrates, 4 g fiber, and 1,150 mg sodium. Exact numbers will vary depending on the specific sausage, cheese, and broth you use.