Ingredients:

  • 5 lbs Pork Sausage (bulk or links removed from casing)
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 3 lbs Waxy Potatoes (Yukon Gold or Red Potatoes), thinly sliced (1/8 inch/3 mm)
  • 1 (10.5 oz) can Cream of Chicken or Cream of Mushroom Soup (condensed)
  • 4 oz Full-fat Cream Cheese, softened
  • 1 cup Chicken Stock (low sodium)
  • 1/2 cup Whole Milk or Half-and-Half
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary (optional)
  • 1 teaspoon Black Pepper
  • 2 cups Sharp Cheddar Cheese, grated (Divided)
  • 1 cup Monterey Jack or Mozzarella, grated
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat a large skillet over medium-high heat. Add the bulk sausage and break it up. Cook thoroughly until no pink remains, then crucially, drain off all excess fat/grease. Set the cooked sausage aside. Sauté the diced onion in the same skillet until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Add this mixture to the cooked sausage.
  2. In a large bowl, whisk together the condensed soup, softened cream cheese, chicken stock, milk, thyme, rosemary, and black pepper until relatively smooth. Taste the sauce and adjust salt only if necessary.
  3. Lightly grease the interior of a 6-quart slow cooker. Layer half of the thinly sliced potatoes across the bottom. Spread half of the cooked sausage and onion mixture evenly over the potatoes. Pour one-third of the sauce mixture over the sausage layer. Sprinkle 1 cup of the grated cheddar cheese blend over the sauce. Repeat the potato, meat, and sauce layers once more (remaining potatoes, remaining sausage, and remaining third of the sauce).
  4. Place the lid securely on the slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The dish is ready when the potatoes are fork-tender and the edges are bubbling.
  5. During the last 30 minutes of cooking, sprinkle the remaining 2 cups of cheddar and Monterey Jack cheese blend evenly over the top of the casserole. Replace the lid until the cheese is melted and bubbly. Turn off the slow cooker and let the casserole rest for 10–15 minutes before serving to allow the sauce to set up. Garnish generously with fresh parsley.