SCALLOPED POTATOES WITH SAUSAGE RECIPE
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Wash and peel your potatoes.
- I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices. As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes. I split each one in half lengthwise; then sliced the halves into thin slices.
- Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice. Here's what I was working with:
- Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
- My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
- Heat up a skillet to medium high heat, and toss in the whole bunch.
- Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
- Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped". Heat the 2Tbs of butter in a medium saucepan over medium heat.
- Add in the flour once the butter has melted and is just beginning to bubble.
- Whisk the flour into the hot butter. It will become a thick bubbly paste. Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
- Be ready with your liquids. I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
- Slowly pour in some of the liquid and whisk. It will become a thick paste yet again.
- Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
- Whisk regularly for about 15 minutes or until thickened. I know this seems like it takes forever, but that's just the nature of cream sauces. Add in the spices and you're ready to layer up this bad boy!
- Butter the baking dish of your choice. I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
- Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
- Shingle on potato slices into a complete layer next.
- Sprinkle over about half of your browned kielbasa.
- Now for about one cup of shredded cheddar.
- Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese. Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
- Yum, yum, yum!
- It's insanely good!
SCALLOPED POTATOES AND KIELBASA
A yummy casserole type dish that always disappears right away at our dinner table. We use it as a main dish and pair it usually with sides of applesauce and green beans, but it can be the hole meal.
Provided by nettychris
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Slice the potatoes thinly, the thinner the potatoes the faster it will cook.
- Cut the Kielbasa into bite sized pieces.
- In a casserole dish create layers. Start with the potatoes, then slice the butter and spread slices out, sprinkle flour over and salt and power then spread some Kielbasa bites out. I usually make 3 or 4 layers, but it can depend on how big your casserole dish is.
- Pour milk into the dish, it will settle at the bottom.
- Cover dish with foil and put in the oven.
- Bake for 1 hr 30 minute or until the potatoes are fully cooked.
Nutrition Facts : Calories 1253, Fat 55.2, SaturatedFat 26, Cholesterol 139.7, Sodium 1238.5, Carbohydrate 158.6, Fiber 17.1, Sugar 7.6, Protein 33.4
CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY POTATOES 'N' KIELBASA
Beth Sine of Faulkner, Maryland relies on five ingredients and her slow cooker to create this hearty meal-in-one that her whole family loves. Kielbasa beefs up the hash browns and cheese in this comforting main dish.
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.
Nutrition Facts : Calories 443 calories, Fat 29g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 1327mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein.
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