Scalloped Potatoes with Sausage!
By: Kecia’s Flavor Breakthrough!
I know, this doesn’t look like a very Valentine’s Day type of post, but… Valentines Day is all about the one you love so creating this meal was special for the one I love…
Ever have a dish you make that is sort of an accident? Well, this is one of those meals! My Honey, as you all know loves potatoes. His favorite are sliced and pan fried, but next to that he loves scalloped potatoes. For me… not my favorite. He really loves them with Spam in them… again, not my favorite. Now I don’t want to offend any of you Spam lovers, I know that many people really enjoy it, I prefer ham. Of course I really wanted to make potatoes for him because I hadn’t made them in a while. I asked what he would like, it was… you guessed it! Scalloped potatoes, “and could you put some Spam in it?” Ugh… NO Spam, I can put ham in it though. So I pull the ham out of the fridge, open it up, only to discover it was a little on the not so good side. Well, scrap that idea! And I just don’t want to go to the store again. My Honey, he suggested ground beef. I wasn’t quite sure about that. I looked in the freezer and I saw some left over breakfast sausage! Now this? Maybe!! Guess what it was delicious! It may even be one of my new favorites… ME, scalloped potatoes! Who knew?
Serves 4 – 6
(When I was editing the photos I saw the recipe no that sausage! I might have to make something like that soon! Sausage Breakfast Pizza!)
- 4 medium red potatoes, peeled and sliced
- 1 onion, finely diced
- 1 cup ground sage breakfast sausage (such as Jimmy Dean’s) browned and drained
- 2 tbsp. flour
- 2 tbsp. butter
- 2 cups light cream or milk
- 1 tsp. ground mustard
- ½ tsp. garlic powder
- 2 tsps. Kosher salt
- 1 tsp. cracked black pepper
- ¼ cup shredded parmesan cheese
Preheat oven to 375° F
Spray a large casserole dish with nonstick cooking spray. Make a layer of potato slices, top with half sausage and onion. Make another layer of potato, again top with the rest of the sausage and onion, now the rest of the potato.
In a saucepan melt butter over medium low heat.
Stir in flour with a whisk to make a rue.
Stirring often continue to cook until flour mixture turns a light golden brown.
Whisk in cream slowly. Continue to whisk until smooth.
Add the balance of the ingredients to the cream except for the parmesan cheese.
When the mixture is hot remove from heat and pour over the potatoes. If the potatoes aren’t covered add a little cream. Cover with foil and bake for 1 hour. Remove from oven and take off foil. Sprinkle with the parmesan cheese.
Place back in oven for another 20 to 30 minutes or until potatoes are tender and top begins to brown.
Serve with a nice veggie or salad.