Cheesy Scalloped Potatoes and Sausage
Top Scalloped Potatoes and Sausage with loads of cheese for an incredible weeknight or holiday side dish. So good, they disappear like magic!
Ingredients
- 12 ounce package Jones Dairy Farm All Natural Little Pork Sausages
- 4 tablespoons butter
- 4 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1-1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 cup Parmesan cheese, freshly shredded
- 4 pounds Yukon Gold potatoes sliced into 1/8-inch rounds
- 3 cups freshly shredded sharp cheddar cheese
- fresh chives chopped divided
Instructions
- Preheat oven to 400°F. Butter a 9x13 baking dish. Set aside.
- In a large (10 inch) skillet cook pork sausage links uncovered over medium-high heat with 5 tablespoons of water for 6 minutes. Uncover and continue cooking for 2 minutes, until golden brown, turning frequently. Transfer sausage to a small cutting board and allow to cool. Once cool, slice sausage into coins.
- Meanwhile: add butter to the skillet and cook until completely melted. Add garlic and cook for 1 minute. Add flour and whisk for about 2 minutes to cook out the 'flour-y' taste.
- Slowly pour milk into the skillet while whisking constantly. Use the whisk to scrape up the browned bits on the bottom of the skillet. Continue to whisk occasionally until bubble start to break on the top, allowing the mixture to start to thicken, about 2-3 minutes.
- Reduce heat to low and slowly sprinkle in Parmesan cheese, salt and pepper. Whisk until completely melted and smooth, about 1 minute. Set aside.
- Arrange a layer of potatoes in the baking dish (use about half of your slices). Then pour half of the cheese sauce over the potatoes. Sprinkle half of the remaining cheese over top of the sauce. Sprinkle 1/2 of the sausage coins over the cheese.
- Spread the remaining potato slices over the cheese. Add the remaining cheese sauce. Sprinkle the remaining sausage coins over top of the cheese sauce. Top the sausage coins with the remaining cheese.
- Cover the baking dish with aluminium foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes, or until potatoes are cooked through and tender. Total cook time is 60 minutes.
- Garnish with chives. Serve and enjoy!
Notes
Jones Dairy Farm All Natural Little Pork Sausages really add tremendous flavor to this recipe but you can use substitute any of their breakfast sausages and cook in the skillet according to the package directions and then continue with the recipe.
Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. All of my recipes call for freshly shredded cheese. I store it in a zip-top bag in the fridge and it keeps for several weeks.
When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.
You can halve this recipe for occasions when you are not cooking for 12 or freeze the leftovers.
You can make this recipe in one 9x13 or split it up into 2 (8-inch x8-inch) or similarly sized pans. I used two 7-inchx10-inch here.
You can halve this recipe for occasions when you are not cooking for 12 or freeze the leftovers.
You can make this recipe in one 9x13 or split it up into 2 (8-inch x8-inch) or similarly sized pans. I used two 7-inchx10-inch here.
Nutrition
Serving: 1 | Calories: 424cal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 818mg | Sugar: 4g | Fiber: 3g | Calcium: 373mg | Iron: 2mg