Cooktop Cove: How to make Jolean's cheese potato smoked sausage casserole
By Kate Elliott
Sausages and potatoes just seem like they were meant to be together, don't they? If you think so too, this recipe for Jolean's cheese potato smoked sausage casserole is perfect. It takes partially boiled potatoes and combines them with chopped smoked and cured sausages enveloped in a rich and creamy sauce. Of course, more cheese is added on top before it bakes together in the oven.
This recipe uses sausages that are smoked and cured, so the sausages require no pre-cooking. If you're using just smoked sausages, however, you might want to give them a quick fry first. Although this recipe calls for leaving the skins on the potatoes for added texture (not to mention fiber) you can certainly peel them if you wish. The great thing about casseroles is that you can make them your own.
Jolean's Cheese Potato Smoked Sausage Casserole
20 minutes
55 minutes
75 minutes
3 cups Russet potatoes, parboiled and cut into cubes
1 pound smoked and cured sausage, thinly sliced
4 tablespoons butter
4 tablespoons flour
2 cups milk
Salt, to taste
Ground black pepper, to taste
1 8-ounce package cream cheese
1 cup mozzarella cheese, shredded
1 teaspoon paprika
Preheat the oven to 350 degrees F. Place the potatoes and sliced sausages into a large bowl.
In a medium saucepan, melt butter over medium heat. When melted, add flour and whisk to fully incorporate. Let cook for 2 minutes before gradually adding milk, whisking the entire time.
Season with salt and black pepper and add cream cheese, breaking it up as you do. Whisk until cream cheese melts.
Pour the entire mixture into a 9-by-13 casserole dish. Use a rubber spatula to smooth the surface, and sprinkle mozzarella cheese evenly over the top. Sprinkle with paprika.
Place casserole into the preheated oven and cook for about 45 minutes, until the top is golden brown and the potatoes are fully cooked.
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