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Creamy Sausage & Potato Whole30 Casserole

A creamy, flavorful casserole combining savory sausage and tender potatoes, perfect for busy weeknights and aligned with Whole30, Paleo, and gluten-free diets.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground sausage (no sugar) Juicy and flavorful, this sausage provides the heartiness that anchors the dish.
  • 3 cups shredded potatoes Tender and slightly crispy, these potatoes absorb the sauce beautifully.
  • 2 cups baby spinach Fresh and vibrant, the spinach adds a pop of color and essential nutrients.
  • 1 13.5 oz can unsweetened coconut cream Forms the luscious base of the sauce.
  • 1 cup sliced mushrooms Enhances the dish's texture and flavor profile.
  • 1 cup diced yellow onion Brings depth to the casserole with its savory notes.
  • 1 cup broth (chicken or beef) Creates a succulent sauce.
  • 1/2 cup unsweetened almond milk Adds a touch of creaminess without dairy.
  • 2 tablespoons arrowroot flour (or tapioca flour) Helps create a velvety sauce.
  • 1 tablespoon olive oil Used for sautéing, adding a beautiful flavor base.
  • 1 tablespoon ghee Enhances the sauce's richness.
  • 1 tablespoon minced garlic Brings a robust flavor.
  • 1 teaspoon dried rosemary Adds an earthy quality to the casserole.
  • 1 teaspoon dried basil Complements the sauce with a fresh herbaceous note.
  • 1/2 teaspoon dried thyme Enhances the savory flavors.
  • 1/2 teaspoon salt Essential for seasoning.
  • 1/2 teaspoon pepper Essential for seasoning.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F and lightly grease a 2.5-3 quart casserole dish.
  2. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Sauté the diced onion for 3 minutes until soft.
  3. Add the ground sausage, minced garlic, and a pinch of salt and pepper. Cook until the meat is browned, about 5-7 minutes. Drain excess grease and transfer to a large bowl.
  4. In the same skillet, combine the almond milk, coconut cream, ghee, and broth over medium heat with the remaining spices. Stir and bring to a gentle simmer for 5 minutes.
  5. Add the shredded potatoes, baby spinach, and sliced mushrooms to the bowl with the sausage. Mix until well combined.
  6. Gradually whisk in the arrowroot flour into the sauce, whisk continuously for 2 minutes until thickened.
  7. Pour the thickened sauce over the sausage and potato mixture in the casserole dish, gently mix to coat.
  8. Bake for 45 minutes until the top forms a slight crust and feels firm when pressed.

Notes

Consider sautéing mushrooms and spinach before combining for enhanced flavors. For added texture, top with crispy fried onions or fresh herbs before serving. Use high-quality sausage without added sugars.