Creamy Sausage and Potato Skillet
Sausage, potatoes, cream — done in one pan. No debate required.
When you're standing in the kitchen at 6pm with zero ideas and even less energy, this is the answer. Smoked sausage and cubed potatoes cook together in a single skillet, then get pulled together with a quick splash of cream and a handful of cheese. It's filling, it's fast, and it doesn't ask much of you. Expect crispy-edged potatoes, savory sausage, and a sauce that comes together almost by accident. On the table in about 35 minutes, and every person at the table will be happy — which, on a tired weeknight, is the whole point.
Ingredients
- 14 oz smoked sausage — kielbasa or andouille, sliced into coins
- 1.5 lb Yukon Gold potatoes — cut into ½-inch cubes, no need to peel
- 1 unit medium yellow onion — diced
- 3 unit garlic cloves — minced
- 2 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt — plus more to taste
- 0.25 tsp black pepper
- 0.25 cup chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp fresh parsley — chopped, optional garnish
Method
- 1 Heat olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2 Add the cubed potatoes in a single layer. Season with salt, pepper, smoked paprika, and garlic powder. Cook undisturbed for 5 minutes so the bottoms get golden.
- 3 Stir the potatoes and continue cooking another 5 minutes, stirring occasionally, until mostly tender and browned on multiple sides.
- 4 Push the potatoes to the edges of the pan. Add the sliced sausage to the center and cook 3–4 minutes, flipping once, until the coins get some color.
- 5 Add the diced onion and stir everything together. Cook 3 minutes until the onion softens.
- 6 Add the garlic and stir for 30 seconds until fragrant.
- 7 Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- 8 Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Simmer 3–4 minutes until the sauce thickens slightly.
- 9 Sprinkle the shredded cheddar evenly over the top. Cover the skillet with a lid for 1–2 minutes until the cheese melts.
- 10 Taste and adjust salt if needed. Garnish with parsley and serve straight from the pan.
Variations
- Vegetarian swap — Replace the smoked sausage with a plant-based smoked sausage (like Field Roast or Beyond Sausage) and swap chicken broth for vegetable broth. The smoky flavor still comes through.
- Faster swap — Use pre-diced refrigerated potatoes (like Simply Potatoes) to skip the cutting and shave 5–8 minutes off the cook time.
- Add some greens — Stir in 2 big handfuls of baby spinach right after the cream — it wilts in about 60 seconds and adds color without any extra effort.
Notes
Yukon Golds hold their shape better than russets here — russets work but can get a little crumbly. If your potatoes are still firm after step 3, add a splash of water, cover the pan, and steam for 2–3 minutes. Leftovers reheat well in a skillet with a tiny splash of cream or broth to loosen the sauce.
Equipment that helps
- 12-inch skillet with lid — The wide surface lets the potatoes and sausage brown instead of steam, and the lid traps heat to melt the cheese quickly at the end.
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