Potatoes Au Gratin with Smoked Sausage
User Reviews
5
Potatoes Au Gratin with Smoked Sausage
Description
Potatoes Au Gratin with Smoked Sausage starts by cooking diced onion in butter, then adding flour and seasonings to create a roux base. Gradually whisking in milk forms a thickened sauce, to which Velveeta cheese cubes are melted for a smooth, creamy cheese sauce. This sauce is poured over sliced potatoes and sausage arranged in an oven-safe skillet.
The layered potatoes and sausage bake covered until the potatoes are fork-tender, allowing flavors to meld. Removing the foil and briefly broiling adds a browned, slightly crisp top layer. The smoked sausage adds savory depth complementing the mild potatoes and smooth cheese sauce.
Served hot and garnished with parsley, this dish combines creamy, cheesy textures with savory sausage rounds and tender potatoes, making it a filling main or side dish for cold days or comfort-focused meals.
Ingredients
- 1 ring smoked sausage or kielbasa, sliced into ¼-inch pieces
- 3 pounds russet potato rinsed, peeled, and thinly sliced with a mandoline
- ½ yellow onion diced
- ½ cup all-purpose flour
- 6 tablespoons butter unsalted
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 3 cups whole milk room temperature
- 8 ounces Velveeta cheese cubed
- parsley for garnish
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375°F and set out a 15-inch oven-safe skillet.
- In a medium saucepan, melt the butter and diced onion over low heat until the onion is softened (3-5 minutes). Then, add the flour, salt, and pepper and cook for 1 minute, stirring constantly.
- Slowly drizzle in milk, whisking constantly. Continue cooking until the mixture thickens (about 5 minutes), whisking frequently.
- Stir in the cheese, and continue stirring until melted and smooth. Set aside.
- To the skillet, add the potatoes, fanning them out into a single layer. Stagger the slices of sausage in between the potato rounds.
- Pour the cheese sauce over the top of the potatoes and sausage.
- Cover the skillet with aluminum foil and bake for 60 minutes, or until potatoes are fork-tender.
- After 60 minutes, remove the foil and broil for 4-5 minutes, watching carefully, to brown the top.
- Serve hot, garnished with parsley. Salt and pepper to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 310kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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