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Ingredients

Adjust Servings:
Potatoes – 2 lb (900 g)
Smoked Sausages – 10 ½ oz (300 g)
Yellow Onions – 2
Dill – 1 bunch
Canned Corn – 5 ¼ oz (150 g)
Cream – 8 ½ fl oz (250 ml)
Eggs – 2
Hard Cheese – 5 ¼ oz (150 g)
Sunflower Oil – 4 tbsp
Paprika – 1 tsp
Ground Red Pepper – ½ tsp
Garlic Scapes – ½ tsp
Salt – to taste
Ground Black Pepper – to taste

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Potato Casserole With Sausage

Potato Casserole With Sausage

Features:
  • Spicy
  • 55 min
  • Serves 6
  • Medium

Ingredients

  • Potatoes – 2 lb (900 g)
  • Smoked Sausages – 10 ½ oz (300 g)
  • Yellow Onions – 2
  • Dill – 1 bunch
  • Canned Corn – 5 ¼ oz (150 g)
  • Cream – 8 ½ fl oz (250 ml)
  • Eggs – 2
  • Hard Cheese – 5 ¼ oz (150 g)
  • Sunflower Oil – 4 tbsp
  • Paprika – 1 tsp
  • Ground Red Pepper – ½ tsp
  • Garlic Scapes – ½ tsp
  • Salt – to taste
  • Ground Black Pepper – to taste

Recipe

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Potato casserole is a frequent guest to many a table. Not surprisingly, as it is always infinitely satisfying and flavorful. Besides, we can change the taste and texture of the beloved dish by adding different ingredients. Hence, its ongoing popularity and appeal. Today, we will share with you yet another delectable option: potato casserole with sausage.

The magnificent aroma of smoked meats will make the dish feel rustic, as if fresh from the hearth. Furthermore, the creamy egg sauce will make the potato casserole with sausage tender and juicy. Whereas cheese, when melted, will cover it with an appetizing golden crust.

Steps

1
Done

Peel potatoes and cook until tender in salted water. Let cool and cut into fourths.
2
Done

Cut onion into cubes and fry in oil until golden brown.
3
Done

Cut sausage into slices. Fry in warmed sunflower oil until browned.
4
Done

Combine cream, eggs, grated cheese, and spices in a bowl.
5
Done

Separately combine potatoes, onions, sausage, corn, and dill. Transfer to ovenware.
6
Done

Cover with the sauce and bake at 360 °F for 30 minutes.

Serve your potato casserole hot. If you want, you can replace the garlic powder with fresh garlic and regulate the spiciness of the dish.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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