Ingredients
• 1 lb smoked or Italian sausage, sliced into coins
• 2½ lbs Yukon Gold potatoes, peeled & thinly sliced (~⅛”)
• 1 (14.5 oz) can green beans, drained (or 2 cups blanched fresh)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (divided)
• 1 (10.5 oz) can condensed cream of mushroom soup (or 1¼ cups keto-friendly white sauce)
• ½ cup milk or broth
• ½ tsp dried thyme
• Salt & black pepper to taste
Topping:
• ½ cup panko breadcrumbs (or keto: ¼ cup crushed pork rinds + 2 tbsp almond flour)
• 2 tbsp melted butter
• 1 tbsp chopped parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- In a skillet, brown sausage over medium heat 5–6 mins. Remove with slotted spoon; set aside. Reserve 1 tbsp drippings.
- In same skillet, sauté onion 3–4 mins until soft. Add garlic; cook 30 sec.
- In a large bowl, combine potatoes, green beans, sausage, onion-garlic mix, ¾ cup cheddar, soup, milk, thyme, salt, and pepper. Stir gently.
- Spread evenly into baking dish. Top with remaining ¼ cup cheddar.
- Topping: Mix panko (or keto swap) and melted butter; sprinkle over cheese.
- Cover with foil. Bake 40 mins. Uncover; bake 20–25 mins more, until potatoes are tender and topping is golden.
- Rest 10 mins. Garnish with parsley.
PREP TIME & NUTRITION :
Prep Time: 20 mins, Cook Time: 65 mins, Total Time: 1 hr 25 mins, Servings: 8
Calories: 420, Net Carbs: 30g, Fats: 24g, Protein: 20g