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Creamy Potato & Polish Sausage Casserole

Purpose
Creamy potato and browned Polish sausage casserole with a mild cheddar and parmesan sauce
Yield
8 portions
Prep time
30 minutes
Cook time
50 minutes

Equipment

Ingredients

Proteins

  • 900 g of fully cooked Polish sausage (diced)

Produce

  • 3 lbs of potatoes (peeled and diced into 1-inch cubes)

Dairy

  • 1⁄4 cup of butter
  • 2 1⁄2 cups of milk
  • 1 cup of 35% cooking cream
  • 400 g of shredded old cheddar cheese
  • 1⁄2 cup of ground parmesan cheese
  • 200 g of shredded mozzarella cheese

Liquids

  • 1 tablespoon of liquid-squeeze chicken bouillon concentrate (like Knorr)

Dry ingredients

  • 1⁄4 cup of all-purpose flour
  • 3 teaspoons of paprika
  • 3 teaspoons of onion powder
  • 3 teaspoons of garlic powder
  • 1 1⁄2 teaspoons of black pepper

Instructions

  1. Put diced potatoes in a large cooking pot, cover with water and bring to a boil. Parboil for 8-10 minutes until they start to become fork-tender, then drain. A fork should have a harder time going through the center of the potato than its exterior.
  2. When potatoes are done parboiling and drained, put them in a large mixing bowl and mix in 1 tablespoon of the spices until evenly coated.
  3. While potatoes boil, brown diced sausage plain in a large deep frying pan over medium-high heat.
  4. Bloom a 1⁄2 tablespoon of the spices in the sausage for about 1 minute and set aside.
  5. Preheat oven to 375°F (190°C).
  6. In the cooking pot on medium heat, melt butter.
  7. Add flour and mix continuously for about 1 minute to form a roux.
  8. Slowly add milk and cooking cream while whisking.
  9. Mix in chicken bouillon concentrate, then moderately increase heat to boil mixture and continue stirring slowly until it thickens slightly.
  10. Lower heat and gradually add cheddar, then parmesan, whisking until fully melted and smooth.
  11. Mix in the rest of the spices.
  12. Add potatoes and sausage to the sauce in the cooking pot and mix to distribute evenly.
  13. Pour the mix into the baking dish.
  14. Top with mozzarella.
  15. Cover with tin foil and bake for 30 minutes.
  16. Remove tin foil and bake for another 15-20 minutes, until the potatoes are tender and the cheese on top is golden.

Notes

Cooking note: Season the potatoes immediately after draining so the potato pieces carry the same flavor profile as the sausage instead of tasting plain inside the casserole.
Cooking note: Don't increase the heat too much when trying to boil the sauce before adding the cheese, otherwise it will burn into the pot when whisking.

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