Potatoes and Sausage Au Gratin

Ingredients

5 or 6 Russet Potatoes

1 green bell pepper, diced

1 white onion, diced

1 tsp salt

½ tsp black pepper

1 tsp onion powder

1 tsp Garlic powder

1 tbsp Paprika

3 tbsp flour, all purpose

1 ½ cups milk

1 cup sour cream

3 ½ cups Cheese, Cheddar or Monterey Jack, shredded

1 pound ground sausage, seasoned as your favorite or use breakfast sausage

¼ cup butter

Parsley, for garnish after cooking

Instructions

Step 1:

Preheat the oven to 375*

Place sliced potatoes in a pot of boiling water. Cook for 8 to 10 minutes

Drain and set to the side

As the potatoes are cooking, brown the sausage in a skillet over medium high heat

Put the potatoes, sausage, pepper and onion in a greased 9×13 baking dish

Sprinkle with 2 cups of shredded Cheese and set to the side for now

Step 2:

In a medium saucepan combine the milk, sour cream, salt, pepper, garlic powder, onion powder and flour

Cook on low until thickened, stirring constantly. Do Not let this boil!

Pour this sauce over the potato mixture in the baking dish

Stir slightly to let the milk mixture get down to the bottom of the dish

Step 3:

Bake for 30 minutes, uncovered.

Remove from the oven and cover with foil then bake for another 20 minutes

When the potatoes are fork tender, the dish is done

Garnish with parsley and serve

Enjoy!

Notes:

Ingredient Flexibility: Feel free to customize the type of cheese used based on your preference. Cheddar or Monterey Jack are recommended, but you can experiment with other melting cheeses like Gruyere or Swiss.

Sausage Variations: The recipe suggests using ground sausage, either seasoned to your liking or breakfast sausage for added flavor. Adjust the seasoning or opt for a spicier variety if desired.

Preparation Efficiency: Boiling the potatoes for 8 to 10 minutes helps to partially cook them before baking, ensuring they are tender but not overdone in the final dish.

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Layering Technique: Layering the partially cooked potatoes with sausage, bell pepper, onion, and cheese in a baking dish ensures even distribution of flavors throughout the dish.

Creamy Sauce: The sauce made with milk, sour cream, and seasonings adds richness and creaminess to the dish. Be careful not to let the sauce boil when thickening to prevent curdling.

Baking Instructions: Baking uncovered for the first 30 minutes allows the flavors to meld together, while covering with foil for the remaining 20 minutes prevents excessive browning and ensures the potatoes cook through.

Finishing Touch: Garnishing with parsley adds a fresh, herbaceous note to the dish, enhancing its presentation and flavor profile.

Make-Ahead Tips: This dish can be prepared in advance up to the baking step. Simply cover and refrigerate until ready to bake, adjusting baking time as needed.

Serving Suggestions: Serve the Potatoes and Sausage Au Gratin as a main dish for dinner or as a hearty side. It pairs well with a simple green salad or steamed vegetables.

Leftover Ideas: Leftovers can be reheated in the oven or microwave. Consider adding a dollop of sour cream or salsa on top when serving to refresh the flavors.

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I substitute Russet potatoes with another type in the Potatoes and Sausage Au Gratin recipe?

Yes, you can use Yukon Gold or red potatoes as substitutes.

However, keep in mind that the texture and flavor may vary slightly.

I’m allergic to dairy. Can I replace the milk and sour cream in the recipe?

Yes, you can use non-dairy alternatives such as almond milk or coconut milk for the milk and dairy-free sour cream for the sour cream.

The taste and texture may be slightly different.

Can I use turkey or chicken sausage instead of pork sausage?

Absolutely! You can use any type of sausage you prefer or even substitute with diced chicken or turkey for a lighter option.

How can I make this dish vegetarian?

To make this dish vegetarian, you can omit the sausage entirely or substitute it with plant-based sausage crumbles.

Additionally, consider adding extra vegetables like mushrooms or spinach for more flavor and nutrients.

Is it necessary to peel the potatoes before slicing them?

It’s a matter of personal preference.

You can leave the skins on for added texture and nutrients, or peel them if you prefer a smoother texture.

Can I prepare this dish ahead of time and bake it later?

Yes, you can assemble the dish ahead of time and refrigerate it, covered, until you’re ready to bake.

Just be sure to increase the baking time slightly if the dish is cold when it goes into the oven.

What can I serve with Potatoes and Sausage Au Gratin?

This dish pairs well with a simple side salad or steamed vegetables for a balanced meal.

You can also serve it alongside crusty bread or rolls.

How can I make this dish spicier?

If you prefer a spicier flavor, you can add diced jalapeños or red pepper flakes to the potato mixture before baking.

You can also use spicy sausage or add a pinch of cayenne pepper to the sauce.

Can I freeze leftovers of Potatoes and Sausage Au Gratin?

Yes, you can freeze leftovers for up to 3 months. Just be sure to store them in an airtight container or freezer-safe bag.

Thaw overnight in the refrigerator before reheating in the oven or microwave.

What’s the best way to reheat leftovers?

To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through.

You can also microwave individual portions for 1-2 minutes, stirring halfway through, until warmed to your liking.