Preheat oven to 350° and lightly spray a 13 x 9 baking dish or a 3 quart baking dish with non stick cooking spray. Set aside.
In a Dutch oven or larger stock pot, add cut sausages with about 1/2 cup of water (might need to add more water as sausage browns. Add 1/8 of a cup at a time).
Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent
After sausage has browned and onions are translucent, add diced potatoes to pot.
Pour chicken broth, heavy cream, 1/2 can of cheddar cheese soup, seasoning and pepper into pot. Stir.
Cook over low heat just until mixture starts to boil. Turn off heat and add cheese to pot.
Mix everything together and pour into prepared baking dish. Add additional cheddar cheese on top, if desired.
Cover with foil and bake for 65-75 minutes or until potatoes are tender.
Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
Carefully remove from oven and enjoy!
Recipe adapted from my Cheesy Garlic Scalloped Potatoes