Post by Loupy on Aug 24, 2013 21:25:04 GMT -7
Scalloped Potatoes with Smoked Sausage (R)
From Amy Alusa @ www.justapinch.com/
I made this up myself, when I lived in Texas...it just sounded good. Come to find out everybody there makes it this way....must be something in the water! We love it!
Ingredients
5 lb russet potatoes, washed, peeled and sliced thinly
1 1/2 ropes of Eckrich smoked sausage
1/2-3/4 cup pure butter
3/4 cup all purpose flour
1 can evaporated milk
salt and pepper (desired quantity)
Directions
Preheat oven to 350F.
Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
Place a layer of sliced potatoes to cover the bottom of the casserole.
Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.
Sprinkle lightly but generously with flour, and salt and pepper.
Add another layer, just like the first, and continue until potatoes and sausage are used up (usually 2 layers).
Finish up with the sprinkling of flour and salt & pepper.*
Pour evaporated milk over to cover, moistening all of the flour on top.
Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
Bake uncovered for at least an hour.
Top should be browned and all bubbly.
Test potato to see if it is tender.
If it is too hard or stiff still, bake a little longer until potato tests done.
Try one especially underneath in the milk.
Especially good with steamed broccoli florets.
I steam them, stir in a tiny bit of butter, and lemon juice.
*If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
Copyright 2013 Just A Pinch Recipe Club, LLC. All rights reserved.
From Amy Alusa @ www.justapinch.com/
I made this up myself, when I lived in Texas...it just sounded good. Come to find out everybody there makes it this way....must be something in the water! We love it!
Ingredients
5 lb russet potatoes, washed, peeled and sliced thinly
1 1/2 ropes of Eckrich smoked sausage
1/2-3/4 cup pure butter
3/4 cup all purpose flour
1 can evaporated milk
salt and pepper (desired quantity)
Directions
Preheat oven to 350F.
Spray an 8 x 13 inch casserole with vegetable spray. (I use the butter flavored.)
Place a layer of sliced potatoes to cover the bottom of the casserole.
Then dot with about 1/2 of the smoked sausage and 1/3 of the butter.
Sprinkle lightly but generously with flour, and salt and pepper.
Add another layer, just like the first, and continue until potatoes and sausage are used up (usually 2 layers).
Finish up with the sprinkling of flour and salt & pepper.*
Pour evaporated milk over to cover, moistening all of the flour on top.
Add enough water or additional milk to ensure all of the potatoes are damp and most of them covered (not necessarily all, but most).
Bake uncovered for at least an hour.
Top should be browned and all bubbly.
Test potato to see if it is tender.
If it is too hard or stiff still, bake a little longer until potato tests done.
Try one especially underneath in the milk.
Especially good with steamed broccoli florets.
I steam them, stir in a tiny bit of butter, and lemon juice.
*If you don't care about too much fat, you can add dots of sour cream and sprinkle with grated cheese of your choice as well. Oooo La La!
Copyright 2013 Just A Pinch Recipe Club, LLC. All rights reserved.
