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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
Read more: Scalloped Potatoes Casserole Recipe
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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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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