This recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and men love it. I serve it with my Southern Cornmeal Hoecakes. Leftovers can be reheated and keeps for several days in the fridge. You could also cut this recipe in half.
1 pound package of smoked sausage (could use polish), sliced in rounds
7 to 8 medium potatoes, peeled and sliced
1 green pepper, seeded and coarsely chopped
1 large onion, peeled and chopped
1 (8 ounce) package Colby Jack Cheese, cubed (can use whatever kind you like)
1 cup milk
1 cup sour cream
4 tablespoons butter or 1/2 stick or 1/4 cup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoon all-purpose flour
1 cup shredded cheddar cheese (can use whatever kind you like)
paprika (about 1 to 2 tablespoons)
fresh parsley for garnish (Optional)
In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion. Toss to mix. Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese. Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until starts to brown on top. Remove from oven and garnish with fresh parsley.(Optional) Makes 8 – 10 servings. Enjoy!
You might also like the following casseroles, too:
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