The father-in-law hits me up for this every visit, never tires of it.

1. Preheat your oven to 375 degrees F (190 degrees C).

2. Heat the olive oil in a large skillet over medium heat and cook the sausage until it’s nicely browned. Remove the sausage and set aside.

3. In the same skillet, add the onions and garlic, and sauté until they start to soften.

4. Stir in the diced potatoes, thyme, salt, and pepper. Cook for about 10 minutes, or until the potatoes are just starting to soften.

5. Return the sausage to the skillet and add the green beans. Pour over the heavy cream and bring the mixture to a simmer.

6. Transfer everything into a baking dish. Sprinkle with cheddar cheese and then Parmesan on top.

7. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.

8. Let the casserole cool for a few minutes before serving.

If you’re looking to lighten this dish up, you can substitute half-and-half for the heavy cream, or even use a milk alternative like almond milk for a less rich version. Additionally, any type of smoked sausage can be used, or you can swap it for chicken sausage if you prefer. For a bit of a spicy kick, sprinkle some red pepper flakes in while cooking the sausage.