Sausage Potatoes au Gratin Recipe on

Sausage Potatoes au Gratin

Yield: 8 Servings
Total Time:
2 hrs
This is an adaptation from our classic potatoes au gratin which is also in our cookbook, Bountiful. It is an all-time favorite for our families and friends. 
Breaking the cream crust several times while baking is the secret technique to greatness. Refer to text and photos above recipe on this site for more info.  All ingredients are approximations. If you can cook the recipe by feel and taste, it becomes easy to make smaller or larger dishes to suit the occasion.


  • 1 1/2 pounds (680g) uncooked sausage
  • 1 tablespoon extra-virgin olive oil
  • 4 pounds (1.8kg) Yukon Gold Potatoes , or similar potato
  • 1 Tablespoon Kosher or Sea Salt , or to taste
  • 2 teaspoons fresh cracked coarse Black Pepper
  • 3/4 teaspoon freshly grated Nutmeg
  • 3 1/2 cups (840ml) Heavy Cream , about


  1. Preheat oven to 350°F. Set aside a 9.5x11-inch baking dish.

  2. Heat a large skillet over medium high and then add the olive oil. Stir in the sausage and cook for 3-5 minutes, or until browned.
  3. Peel and slice the potatoes about 1/8" thick. Put the sliced potatoes into a large bowl.
  4. Season the potatoes with sea salt, black pepper, and nutmeg. Toss the slices to coat evenly.  Slap a potato slice against your tongue to test for seasoning.  It should be noticeably seasoned but not overpoweringly so.
  5. Layer the potatoes and sausage into the baking dish, pressing down on the top so everything is fairly level.  Pour the cream over potatoes just to the point where you can press down on the top layer and the top potato slices disappear under the cream.   Give a couple presses down on the potatoes and then taste cream for seasoning.  You should just marginally taste the salt.  Add a sprinkle more if needed.

  6. Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer). Every 20 minutes or so, open the oven and with the back of a large spoon, break the crust the cream is starting to form and turn over any of the top sausage pieces that may be beginning to brown. (On the final "crust breaking" the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount). For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
  7. Remove from oven allow to cool a bit before serving.  It will retain an intense heat for at least 10-15 minutes.

Recipe Notes

Prep Tips: If you are doing a large batch, put the peeled potatoes in a bowl of water to keep them from browning.

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