Creamy Potato & Polish Sausage Casserole
Equipment
- Large Baking Dish (9x13)
- Large Cooking Pot
- Large Deep Frying Pan
- Strainer
- Whisk
- Cooking spoon
Ingredients
Proteins
- 900 g of fully cooked Polish sausage (diced)
Produce
- 3 lbs of potatoes (peeled and diced into 1-inch cubes)
- 1 onion (diced)
- 2 garlic cloves (minced)
Dairy
- 1⁄4 cup of butter
- 3 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 liqui-squeeze chicken bouillon concentrate (like Knorr)
Dry ingredients
- 1⁄4 cup of all-purpose flour
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1⁄2 teaspoon of black pepper
Instructions
- Put diced potatoes in a large cooking pot, cover with water and bring to a boil. Boil until just beginning to become fork-tender, then drain.
- While potatoes boil, brown diced sausage plain in a large deep frying pan over medium-high heat. Set aside.
- Preheat oven to 375°F (190°C).
- In the cooking pot on medium heat, melt butter and cook onion and garlic until softened.
- Add flour and whisk continuously for about 1 minute to form a roux.
- Slowly add milk and cooking cream while whisking. Mix in chicken bouillon concentrate and heat on medium-high heat until the sauce begins to thicken.
- Lower heat and gradually add cheddar, then parmesan, whisking until fully melted and smooth.
- Mix in paprika, onion powder, garlic powder and black pepper.
- Add potatoes and sausage to the sauce in the cooking pot and mix to distribute evenly.
- Pour the mix into the baking dish.
- Top with mozzarella.
- Cover with tin foil and bake for 30 minutes.
- 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:
Brown the polish sausage without additional seasoning so its cured flavor stays balanced with the creamy potato and cheese sauce.