Lazy Gluten Free: Cheesy Potato Sausage Bake

Cheesy Potato Sausage Bake

I love cheese. And I really love recipes that have a lot of it, like this Cheesy Potato Sausage Bake. There are a few things that I always feel recipes can use a little more of, onions, garlic, and cheese. What can I say, I know what I like. 

This recipe is very easy, in fact my husband who is great at grilling and making spaghetti, helped me make it. The prep time is quite short and simple, it's just the baking time that is a little lengthy. However, the wait is worth it for this cheesy deliciousness. 

Cheesy Potato Sausage Bake

You will need:
1 pound gluten free smoked sausage
3 cups russet potatoes (about 4-5 small potatoes)
4 tablespoons butter
4 tablespoons King Arthur Gluten Free Multi-Purpose Flour
2 cups milk
1/2 pound Velveeta Cheese
1/2 cup shredded cheddar or colby jack cheese
dash salt & pepper
paprika to taste

Preheat oven to 350F. Grease an 8x8 inch baking dish with non-stick cooking spray.

1) Peel and dice the potatoes and place in a medium pot. Fill with water so potatoes are covered. Boil until tender (dicing the potatoes first makes this go quicker). Drain excess water and put potatoes into greased baking dish.

2) Meanwhile, cut sausage in half length-wise and then into small chunks. Place in a medium skillet and heat for about 15 minutes or until slightly browned. Add to the baking dish and toss with the potatoes.

3) In a medium-large pot, combine the butter, flour, milk, Velveeta, salt and pepper over medium heat. Stir continuously until cheese is melted and mixture is smooth.

4) Pour cheese mixture over the potatoes and sausage. Sprinkle the cheddar cheese evenly on top and then the paprika.

5) Bake for 30-35 minutes or until bubbly and top begins to turn golden brown. 

Adapted from Jolean's Cheese Potato & Smoked Sausage Casserole


  1. I make something similar to this, but we haven't had it in awhile, so I'm going to have to remedy that. What brand of smoked sausage do you prefer?

    1. Oh yes, you should definitely fix that. I go back and forth between Eckrich and Johnsonville. I believe I used the latter in this recipe. Generally I just look for whoever says "gluten free" on the label :)