A flavorful cheesy potato casserole with sausage is jazzed up with Cajun spices, chopped peppers, and uses andouille—a spicy sausage made from smoked pork. In keeping with Cajun foods, these ingredients add that extra kick to what would be more of a classic au gratin dish. Take your pick of using a mild or sharp cheddar, or grab Monterey Jack cheese and include it for a blend of delicious cheeses.
- 2 pounds small white potatoes (scrubbed and peeled, if desired, cut in 1/2-inch chunks)
- 5 tablespoons butter (divided)
- 8 to 12 ounces andouille sausage (sliced)
- 1 medium onion (chopped)
- 1 medium bell pepper (red or green, chopped)
- 1/3 cup flour
- 2 1/4 cups milk
- 6 ounces cheddar (shredded, or cheddar jack blend cheese, divided)
- 1/2 teaspoon Cajun spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat the oven to 350 F. Grease a 2-quart baking dish.
Put potato chunks in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat to medium-low, and continue cooking for about 12 to 15 minutes, or until potatoes are tender. Drain and set aside.
Melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the sausage, onion, and bell pepper; cook, stirring, until the onion is soft. Transfer the vegetables to a plate and set aside.
In the same saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Add the flour and cook, stirring, until smooth and bubbly. Stir in the milk and cook until thickened. Add about 1 cup of cheese, along with the spice blend, salt, and pepper. Cook until cheese is melted and the mixture is smooth.
Combine the sauce with the potatoes and the sausage mixture. Stir gently to blend. Transfer to the baking dish and sprinkle the remaining 1/2 cup of cheese over the top.
Bake for 20 to 25 minutes or until hot and bubbly.