Scalloped Potatoes With Sausage Recipes

SAUSAGE SCALLOPED POTATOES

Steps:

• Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes. Drain and set aside., Place butter in a 2-1/2-qt. microwave-safe dish. Heat on high for 45-60 seconds or until melted. Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes., Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir. Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir. Let stand, covered, for 5 minutes. Sprinkle with parsley if desired.

SAUSAGE SCALLOPED POTATOES

Steps:

• Heat oven to 350°F.
• Combine all ingredients except Parmesan blend.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with Parmesan blend.
• Bake 30 min. or until heated through.

SCALLOPED POTATOES WITH SMOKED SAUSAGE

Steps:

• 1. Preheat oven to 350F. Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
• 2. Place a layer of sliced potatoes to cover the bottom of the casserole. Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.* Sprinkle lightly but generously with flour, and salt and pepper. Add another layer, just like the first, and continue until potatoes and sausage are used up (ususally 2 layers). Finish up with the sprinkling of flour and salt & pepper.*
• 3. Pour evaporated milk over to cover, moistening all of the flour on top. Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
• 4. *If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
• 5. Bake uncovered for at least an hour. Top should be browned and all bubbly. Test potato to see if it is tender. If it is too hard or stiff still, bake a little longer until potato tests done. Try one especially underneath in the milk. Especially good with steamed brocolli florets. I steam them, stir in a tiny bit of butter, and lemon juice.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

SCALLOPED POTATOES WITH SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large heavy skillet.
• Crumble in the sausage and cook, stirring and breaking up the meat, until it loses its pink color.
• Drain all but 1 tablespoon of fat off.
• Add onions and bell peppers, season with salt and saute.
• Add the garlic and cook for about 1 minute.
• Add the oregano, crushed red pepper and tomatoes.
• Stir, breaking up the tomatoes and cook until very thick.
• Remove from the heat.
• Heat the oven to 350 degrees F.
• Grease a 3-quart casserole.
• Peel the potatoes and cut them into 1/8 inch-thick slices.
• Combine the flour with 1/4 cup of the cheese.
• Place one-third of the potatoes in a layer in the casserole.
• Season with salt and pepper and sprinkle with half the flour mix.
• Spoon on half the sausage and peppers.
• Repeat layers ending with potatoes and seasonings.
• Pour in the half-and-half and cover the casserole with aluminum foil.
• Bake for 45 minutes.
• Uncover the casserole and push the potatoes down to submerge them.
• Sprinkle with the remaining 1/4 cup cheese and bake for another 40 minutes or so.
• The top of the casserole will be a rich brown, and the dish will be very juicy.
• Let rest for at least 20 minutes before serving.

CREAMY SCALLOPED POTATOES & KIELBASA -MY WAY

Steps:

• 1. In a medium skillet over medium - high heat, add oil - once hot, add the kielbasa & onions, stirring occasionally - you want the sausage to start caramelizing and the onion to soften. Set aside.
• 2. Peel, wash and slice potatoes. Can do ahead, keep in cold water. You could par cook these now too, to cut down baking time, if using a harder potato- such as Russets. I usually will boil 10 - 15 minutes to soften some.
• 3. Start sauce: In a medium saucepan over medium heat- melt butter and once melted add the flour...whisk to make a paste and continue cooking for at least a 1 minute to remove the flour taste. I usually stir for 1 1/2 min.
• 4. Add the broth slowly and whisk as adding, making sure there are no lumps. Now add the cream and milk - then seasonings. Stirring often until you have a thickened white sauce. Taste now, and see if needs more seasonings.
• 5. In a 4 quart casserole. Ladle enough sauce to cover the bottom of the dish. Next, layer half the potatoes, then half the kielbasa and onion mixture. Next half the cheese.
• 6. Repeat layer of sauce, potatoes, kielbasa and end with cheese. ( you will need to push potatoes some into the white sauce). When cooking the sauce will cover the potatoes. So don't worry.
• 7. Cover and bake in a 350 degree oven for 45 minutes. Then, remove foil and continue baking for 40 minutes longer or until potatoes are fork tender.
• 8. Serve along side of your favorite vegetable and maybe a nice slice of crusty bread. Enjoy!

SCALLOPED POTATOES, CABBAGE, AND SMOKED SAUSAGE

Steps:

• In a saucepan or in the microwave, melt the margarine. Add the salt, pepper, and flour. Stir until smooth, then gradually add the milk with a wire whisk. The mixture doesn't have to get thick, it does that as it cooks in the oven, you're just mixing it all together uniformly at this point.
• Add a layer of sliced potatoes to a thinly greased 13X9 pan. You can use the wrapper on the margarine or butter to lightly grease the pan if you like. It doesn't need much.
• Then add 1/2 of the cabbage as the next layer, sprinkle with 1/2 of the onions, and then add 1/2 of the smoked sausage or kielbasa.
• Then layer it all again, starting with potatoes, then cabbage, then onions, then smoked sausage, and top it all off with the remaining potatoes.
• Sprinkle the cheese on top. Stir up the sauce and pour it over the top of all uniformly.
• Cover your pan with aluminum foil tightly and bake in a 350 degree oven for about 1 hour, until potatoes are tender. Then remove the foil and bake another 15 minutes at 400 to brown the top slightly or place under the broiler until lightly browned.

SLOW-COOKER SCALLOPED POTATO AND SAUSAGE SUPPER

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place uncooked potatoes in slow cooker. Mix soup, water and Sauce Mix (from potato mix); pour over potatoes. Top with sausage.
• Cover and cook on low heat setting 4 to 5 hours or until potatoes are tender.
• Rinse peas with cold water to separate. Sprinkle peas over potatoes. Cover and cook on low heat setting about 5 minutes or until peas are hot.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. , Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. , Cover and bake until potatoes are almost tender, 65-75 minutes. Dot with remaining 2 tablespoons butter. Bake, uncovered, until potatoes are tender, 15-20 minutes.