1-In a Dutch oven or large stock pot, add the cut sausages with about ½ cup water and cook over medium heat, adding more water in small amounts if needed, until the water evaporates and the sausage browns slightly.

2-Add diced onions and cook for 3-4 minutes, then add minced garlic and cook until the onions become translucent.

3-Add the diced potatoes to the pot, then pour in the chicken broth, heavy cream, half a can of cheddar cheese soup, seasoning, and pepper; stir well.

4-Cook over low heat until the mixture just starts to boil, then turn off the heat and mix in the sharp cheddar cheese.

5-Pour the mixture into the prepared baking dish. If desired, add more cheddar cheese on top, cover with foil, and bake for 65 to 75 minutes or until the potatoes are tender.

6-Remove the foil and bake uncovered for an additional 10 minutes.

7-Remove from the oven and serve. Total preparation time is approximately 30 minutes, with cooking and baking taking about 1 hour and 25 minutes, totaling around 1 hour and 55 minutes. This recipe yields about six servings.