The name says it all — this creamy potato and sausage bake is everything you want on a cold night: simple, hearty, and bubbling with warmth. Thinly sliced potatoes soak up a savory cream sauce, layered with browned sausage and sweet onion, then baked until golden and tender. It’s a cozy, no-fuss meal that tastes like home — rich enough to feel special, yet easy enough for any weeknight.

Serve it right from the dish, with a side of greens or crusty bread to catch every bit of the sauce.

Bubbly Cream Bake with Savory Layers

This dish is all about slow, gentle comfort. The potatoes soften into layers of creamy richness, soaking up every bit of flavor from the browned sausage and onions. The edges turn golden and crisp while the center stays tender, almost silky beneath the spoon. A touch of cream ties it all together — not heavy, just enough to make each bite smooth and cozy. If you use bratwurst or smoked sausage, you get that deep, savory note that balances perfectly with the mild sweetness of the potatoes and onions. It’s simple food, baked slowly until everything melts together into something warm and satisfying.

Ingredients:

• 1 lb pork sausage, sliced or crumbled (whatever sausage you prefer, such as bratwurst, smoked, or chicken)
• 2 lbs potatoes, thinly sliced (Yukon Gold or russet)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup uncooked egg noodles, cooked before layering
• 1 ¼ cups heavy cream
• ¾ cup milk
• 1 tbsp chicken bouillon
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• 1½ cup shredded Italian cheese mix, or other cheese such as mozzarella, Swiss, or miild cheddar

Instructions:

1. Prepare the potatoes and sausage, and noodles:
   Wash and thinly slice the potatoes into even rounds so they cook evenly. Slice or crumble the sausage into bite-sized pieces. Cook the egg noodles according to package directions, then drain and set aside.
2. Brown the sausage:
   Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned and lightly crisped around the edges. Remove and set aside.
3. Sauté the onions and garlic:
   In the same pan, melt the butter. Add the sliced onions and cook until soft and golden, about 5 minutes. Stir in the garlic and cook another minute until fragrant.
4. Make the cream mixture:
   Pour in the cream and milk, stirring to loosen any browned bits from the pan. Season with salt, pepper, and thyme. Simmer gently for 2–3 minutes, just until slightly thickened.
5. Assemble the bake:
   Lightly butter a 9x13-inch baking dish. Layer half of the potatoes on the bottom, followed by half of the sausage and onions. Pour over half of the cream mixture. Repeat with the remaining potatoes and sausage, then spread the cooked egg noodles over the top. Pour the remaining cream mixture evenly over everything.
6. Top and bake:
   Sprinkle the Italian cheese mix evenly over the top. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove the foil and bake another 15–20 minutes, until golden and bubbling.
7. Rest before serving:
   Let the dish sit for about 10 minutes before serving so the sauce can settle. Serve warm, straight from the dish, with a side of green beans, a simple salad, or crusty bread to soak up the creamy sauce.

Storage:

• Store covered in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
• Avoid freezing — the creamy sauce can separate once thawed.

Note:

• You can use any sausage you like — bratwurst adds a deep, savory flavor, while chicken sausage keeps it lighter.
• For extra richness, replace part of the milk with more cream.
• Yukon Gold potatoes hold their shape best, but russets turn softer and creamier.
• A handful of shredded cheese on top gives the bake a golden, bubbly crust.
• Letting it rest before serving helps the sauce thicken slightly.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs