Creamy Sausage and Potato Foil Packs

5 from 1 vote

Creamy Sausage and Potato Foil Packs

Creamy Sausage and Potato Foil Packs are the ultimate easy dinner—perfect for busy nights or camping! Packed with smoky sausage, tender potatoes, and sweet peas in a rich, cheesy sauce, they’re big on flavor and low on cleanup.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: Creamy Sausage and Potato, creamy sausage and potato foil packs

Servings: packets

Author: Chelsea Lords

Cost: $10.92

Equipment

Ingredients

Cooking spray
3-1/2 cups golden potatoes 1.4 pounds; cut into small (1/2-inch) cubes, see note 2
1-1/2 cups frozen peas
4 tablespoons unsalted butter
2/3 cup heavy cream see note 3
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
Salt and pepper
1 cup sharp Cheddar cheese freshly shredded, see note 4
13 to 14 ounces smoked sausage cut into coins, see note 5
Parmesan cheese for topping, optional
Fresh parsley for garnish, optional

US - Metric

Instructions

Preheat oven to 425°F or the grill to 425–450°F. Tear off 4 large pieces of heavy-duty foil and generously spray with cooking spray.
Bring a large pot of water to boil. Once boiling, salt the water (I add 1 tbsp salt). Add diced potatoes and boil for 5–7 minutes or until they can be pierced through with a fork (but still a bit firm). Add peas to boiling water and continue to boil for just 10 seconds. Drain, then right in the colander, toss to coat with salt and pepper (I add 1/4 tsp of each).
Meanwhile, place the butter, cream, and all the seasonings in a glass liquid measuring cup. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Microwave for 60–90 seconds or until butter is melted. Whisk together, then pop in the fridge (to thicken) until ready to use.
Divide the potatoes and peas evenly among the foil sheets. Top each packet with a packed 1/4 cup cheese, then add the sausage in an even layer on top. Pour the cream sauce evenly over everything.
Bring the long ends of the foil together and fold them down to seal the packets. Fold in the sides to ensure the packets are fully sealed. Do not double-wrap.
Place on a sheet pan or right on the grill grates of the fully heated grill. Cook for 10 minutes on the grill or 15 minutes in the oven. Let stand 1 minute (still sealed) out of oven or grill, then carefully open, expecting a burst of steam to be released. Initially, it may look a little curdled, but give everything a good stir and allow the sauce to slightly thicken. Taste for salt and pepper, adding more if needed. Top with optional parsley and another light sprinkle of smoked paprika over everything. If desired, finely grate (with a zester) some Parmesan cheese on top and enjoy promptly.

Video

Notes

Note 1: Heavy-duty foil is thicker and more durable, which makes it better for cooking. While it may seem like a good idea to add an extra layer of foil for added strength, it can actually change the cooking time and make it less predictable.

Note 2: You can use any type of potato, but I love the flavor and texture of Yukon gold potatoes. If you’re using a variety of potato with thin, delicate skin, like golden potatoes, I recommend leaving the peel on for added flavor and convenience. Make sure you have small, even-sized cubes; otherwise, timing will be off.

Note 3: Stick to regular (full-fat) heavy cream to achieve the perfect creamy texture (and to make it work!) Milk and half-and-half aren’t thick enough for the purpose of this meal.

Note 4: I recommend sharp or extra-sharp Cheddar for this recipe. It has a rich flavor that pairs well with the other ingredients. Use freshly shredded cheese to avoid any excess oil or grease in your foil packs. Gently pack cheese into a measuring cup for accurate measurement.

Note 5: Make sure to look for smoked sausage—not raw sausage. Raw won’t cook properly in time for these packets. For optimal flavor, I recommend a blend of beef and pork for your smoked sausage.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture, or microwave in short bursts, stirring between each. Freezing isn’t recommended due to the creamy sauce.

Nutrition