Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the sausage: In a skillet over medium heat, add olive oil and sauté the sausage slices until browned. Remove and set aside.
Sauté onions: In the same skillet, sauté the sliced onion until soft and slightly caramelized, about 5–7 minutes.
Prepare the sauce:
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden.
Gradually add milk, whisking to avoid lumps. Simmer until thickened, 3–5 minutes.
Stir in sour cream, dill, garlic powder, salt, and pepper. Remove from heat.
Assemble the casserole:
Layer half the potatoes in the baking dish. Season with salt, pepper, and paprika.
Add half the sausage and onions. Pour over a third of the creamy dill sauce.
Repeat with remaining potatoes, sausage, onions, and another third of the sauce.
Pour remaining sauce on top. If using cheese, sprinkle it over the top.
Bake: Cover with foil and bake for 40 minutes. Uncover and bake an additional 15–20 minutes, or until potatoes are tender and top is golden.
Garnish and serve: Let rest for 5–10 minutes before serving. Garnish with extra fresh dill if desired.
🍽 Serving Suggestions
Pair with a light green salad or steamed veggies.
Leftovers reheat well and taste even better the next day.
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