You can nudge this simple Amish-style casserole in a few directions without losing its spirit. If you don’t care for cream of mushroom soup, cream of chicken or cream of celery both work nicely and keep it to five ingredients. For a little extra color and sweetness, tuck a handful of thinly sliced onion between the potato and sausage layers, or scatter some frozen peas over the top in the last half hour of cooking—just know that technically adds another ingredient. Smoked sausage can be swapped for kielbasa, turkey sausage, or even a good-quality ring bologna, depending on what’s in your local store. Yukon Gold potatoes hold their shape a bit better, while russets give you a softer, almost mashed edge; both are fine, but slice them evenly so they cook at the same pace. If you like a crisper top, you can scoop the finished casserole into a buttered baking dish, add a little extra cheese, and run it under the broiler for a few minutes. Leftovers reheat well in a covered dish in the oven or in a skillet with a splash of milk to loosen the sauce—my grandchildren swear it’s even better the next day.
