Mighty Sausage Scalloped Potatoes

Yesterday, while drilling my brain with math drills and vocab, Aaron went out shopping and came home with far too much food, including lots of cheese (which was on sale). So he took it upon himself to find a cool recipe for the copious amount of cheese we have and Zenner’s sausages. While I still don’t eat a lot of meat, I find these to be pretty dang tasty. I first had them over at my friend Carrina’s house (she has a blog now too! Go check it out here) and really, really enjoyed it. It’s spicy, but not too spicy, and adds a great amount of flavor to the food.

Anyway, this was the recipe my dear husband found. What I really like about it was how versatile it is. You can skip the sausage altogether and just add some of your own herbs if you’re not into meat. Or replace it with chicken sausage, something I usually prefer. After eating it, Aaron and I came up with lots of ideas of how to modify it. Shredded chicken, for example, would be a great substitution. I think adjusting some of the herbs to taste would be great and maybe a little bit of garlic. Ah, who am I kidding? Yes garlic. In any case, I’m glad he made this and it’ll work its way into our rotation.

Mighty Sausage Scalloped Potatoes from zenners.com:

Serves about 4-6 dinner portions or 6-8 side/appetizer portions

Five Russet potatoes, peeled, boiled, thinly sliced (ours were huge, so we used two huge ones)
2-3 Zenner's Sausages of your choice, thinly sliced on the bias (just the two)
1 ½ c. cheese (1 c. Monterey Jack and ½ c. medium cheddar)
1 c. milk
2 Tb. butter, oil or margarine (butter works very well because you’re going to make a roux)
2-3 Tb. flour
1 Tb. dried parsley
Salt and Pepper
1 cup frozen green peas (optional. We did not go with this)






Begin to simmer or low grill any uncooked sausage. Peel and boil potatoes until just cooked, then cool and thinly slice. The just cooked part takes about 10 minutes, depending on the size of your potatoes. Melt butter in sauce pan, then whisk in flour, turning heat up to medium or so until cooked, then slowly whisk in milk, salt and pepper and parsley until slightly thickened. Using square or rectangle glass or non-stick pan, layer potatoes, thinly sliced sausage, sauce and cheese, reserving half cup of cheese for top.





Bake 40-50 minutes at 375 degrees; broil top if a more rustic crust is desired, cover with foil until last ten minutes if less is desired. 45 minutes is just about perfect in our oven. The top sausages did get a little crispy, but it was all good and very delicious. We had ours with steamed broccoli (with all that cheese and such, you need some greens) and again for lunch with mixed greens.