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Scalloped Potatoes and Sausage Casserole is a comforting dish that brings together creamy potatoes and savory sausage. Perfect for a cozy family dinner, this recipe is simple yet satisfying. The layers of potatoes, onion, and sausage meld beautifully with a rich, homemade sauce. Let’s dive into this hearty casserole that’s sure to become a household favorite.
The name of the recipe: Scalloped Potatoes and Sausage Casserole Recipe
Ingredients:
- 4 cups potatoes, thinly sliced
- 1 pound sausage, cooked and crumbled
- 1 cup onion, chopped
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- In a greased baking dish, layer half of the potatoes, sausage, and onion. Pour half of the sauce over the top. Repeat layers.
- Cover and bake for 60 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
What You Will Need
What you will need to make scalloped potatoes and sausage casserole
- Potatoes: Thinly sliced potatoes create the base, providing a hearty texture and absorbing flavors from the sauce and sausage.
- Sausage: Cooked and crumbled sausage adds a savory, meaty flavor that complements the creamy potatoes perfectly.
- Onion: Chopped onions bring a sweet, aromatic depth that enhances the overall taste of the casserole.
- Milk: Milk is essential for the creamy sauce, binding all ingredients together and adding richness.
- Butter: Butter helps create a smooth, velvety sauce, adding a rich flavor to the dish.
- Flour: Flour thickens the sauce, ensuring it clings to the potatoes and sausage for a cohesive casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Scalloped Potatoes and Sausage Casserole Recipe
- Saucepan: Used to melt butter and make the sauce, ensuring it thickens properly.
- Baking dish: Essential for layering potatoes, sausage, and sauce, then baking everything together.
- Knife: Needed to thinly slice potatoes and chop onions for even cooking.
- Cutting board: Provides a stable surface for slicing potatoes and chopping onions.
- Whisk: Helps blend flour, salt, and pepper into the melted butter smoothly.
- Measuring cups: Ensures accurate measurement of milk, flour, and other ingredients for consistency.
- Oven: Bakes the casserole, making sure potatoes become tender and flavors meld together.
Scalloped Potatoes and Sausage Casserole
A hearty and comforting casserole with layers of potatoes and sausage.
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Equipment
- Baking Dish
- Saucepan
- Mixing bowl
Ingredients:
Main Ingredients
- 4 cups potatoes, thinly sliced
- 1 pound sausage, cooked and crumbled
- 1 cup onion, chopped
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- In a greased baking dish, layer half of the potatoes, sausage, and onion. Pour half of the sauce over the top. Repeat layers.
- Cover and bake for 60 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
Notes:
You can add cheese on top for extra flavor.
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge 30 minutes before baking.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a richer flavor, try adding a pinch of nutmeg to the sauce. It complements the potatoes and sausage beautifully.
Frequently Asked Questions
FAQ:
How thin should I slice the potatoes?
Aim for about 1/8 inch thick slices.
Can I use a different type of sausage?
Yes, any sausage you prefer works well.
Do I need to cook the sausage beforehand?
Yes, cook and crumble it before adding.
Can I make this dish ahead of time?
Absolutely, prepare and refrigerate, then bake when ready.
What can I use instead of milk?
You can substitute with heavy cream or a non-dairy milk alternative.
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