For a hearty and family-friendly meal check this deliciously creamy scalloped potatoes and kielbasa. It’s easily put together, quick, flavorful – the kind of dinner everyone can agree on.
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INGREDIENTS
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1 tablespoon oil
1 – 14 oz kielbasa, sliced and cut into
1 medium sweet onion, sliced and cut into
6 medium potatoes, peeled, washed and sliced (I used my mandolin to keep thinness consistent – about 1/4 inch)
2 cup cheddar or favorite shredded cheese
TO MAKE THE WHITE SAUCE
3 1/2 tablespoon butter
4 1/2 tablespoon flour
1 1/2 cup chicken broth
1 c heavy cream
1/2 cup milk
1/4 teaspoon dried thyme
1/2 – 3/4 teaspoon kosher salt
1/2 teaspoon pepper
HOW TO MAKE CREAMY SCALLOPED POTATOES AND KIELBASA
Step 1: Add oil in a medium skillet over medium-high heat. When the oil is hot, add in the kielbasa and onions. Occasionally stir. Caramelize the sausage and soften the onion. Set aside.
Step 2: Peel the potatoes, wash, slice, then keep them in cold water. Or you can partially cook them to cut down the baking time. When using a harder potato such as Russets, boil them for about 10 to 15 minutes to soften a bit.
Step 3: Meanwhile, melt the butter in a medium saucepan over medium heat. Add in the flour and whisk for about 1.5 minutes until thick. Continue to cook for at least a minute.
Step 4: Gradually add the broth while whisking continuously to make sure there are no lumps. Then, add in the cream, milk, and seasonings. Whisk frequently until you get a thick consistency. Taste the white sauce to adjust.
Step 5: Scoop enough sauce to cover the bottom of a 4-quart casserole. Layer over half of the potatoes, and half of kielbasa and onion mixture. Top with cheese.
Step 6: Repeat the layer; sauce, potatoes, kielbasa, and cheese (you might need to push the potatoes into the white sauce).
Step 7: Place the casserole in the oven, covered, and cook for 45 minutes in 350 degrees. Remove the foil and bake for another 40 minutes or until the potatoes are fork-tender.
Step 8: Serve immediately alongside your favorite veggies or a slice of crusty bread. Enjoy!
Ingredients
- 1 tablespoon oil
- 1 - 14 oz kielbasa, sliced and cut into
- 1 medium sweet onion, sliced and cut into
- 6 medium potatoes, peeled, washed and sliced (I used my mandolin to keep thinness consistent - about 1/4 inch)
- 2 cup cheddar or favorite shredded cheese
- TO MAKE THE WHITE SAUCE
- 3 1/2 tablespoon butter
- 4 1/2 tablespoon flour
- 1 1/2 cup chicken broth
- 1 c heavy cream
- 1/2 cup milk
- 1/4 teaspoon dried thyme
- 1/2 - 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
Instructions
Step 1: Add oil in a medium skillet over medium-high heat. When the oil is hot, add in the kielbasa and onions. Occasionally stir. Caramelize the sausage and soften the onion. Set aside.
Step 2: Peel the potatoes, wash, slice, then keep them in cold water. Or you can partially cook them to cut down the baking time. When using a harder potato such as Russets, boil them for about 10 to 15 minutes to soften a bit.
Step 3: Meanwhile, melt the butter in a medium saucepan over medium heat. Add in the flour and whisk for about 1.5 minutes until thick. Continue to cook for at least a minute.
Step 4: Gradually add the broth while whisking continuously to make sure there are no lumps. Then, add in the cream, milk, and seasonings. Whisk frequently until you get a thick consistency. Taste the white sauce to adjust.
Step 5: Scoop enough sauce to cover the bottom of a 4-quart casserole. Layer over half of the potatoes, and half of kielbasa and onion mixture. Top with cheese.
Step 6: Repeat the layer; sauce, potatoes, kielbasa, and cheese (you might need to push the potatoes into the white sauce).
Step 7: Place the casserole in the oven, covered, and cook for 45 minutes in 350 degrees. Remove the foil and bake for another 40 minutes or until the potatoes are fork-tender.
Step 8: Serve immediately alongside your favorite veggies or a slice of crusty bread. Enjoy!
