1-Preheat and Prepare: Preheat oven to 350° and lightly spray a 13 x 9 or 3 quart baking dish with non-stick cooking spray. This sets the stage for even baking and prevents sticking. Next, in a Dutch oven or large pot, add the cut sausage and about ½ cup water (or a tablespoon of oil if preferred), then cook over medium heat until the water evaporates and the sausage browns slightly.

2-Cook the Vegetables: Once the sausage is ready, add the diced onions and cook for 3-4 minutes until they turn translucent. Then, stir in the minced garlic and cook until it becomes fragrant, adding depth to the flavors. Follow this by adding the diced potatoes to the pot for a hearty base.

3-Mix and Bake: Pour in the chicken broth, heavy cream, half the cheddar cheese soup, seasoning, and pepper, then stir everything together and cook over low heat just until the mixture starts to boil. Turn off the heat and add the sharp cheddar cheese, mixing it all thoroughly. Pour the mixture into the prepared baking dish and add extra cheddar cheese on top if you want more cheesy goodness.
Cover the dish with foil and bake for 65-75 minutes or until the potatoes are tender. Remove the foil and bake for an additional 10 minutes to get that perfect golden top. Carefully remove from the oven and serve, keeping in mind the prep time is 30 minutes, cook time is 1 hour 25 minutes, and total time is 1 hour 55 minutes. This method ensures a flavorful, hearty casserole with flexibility for different needs.