Cheesy Scalloped Potatoes And Sausage

Cheesy Scalloped Potatoes and Sausage

Cheesy scalloped potatoes and sausage is hearty one pot meal that is man pleasing. Perfect for lunchbox meals for the working man. Leftovers can be kept in the fridge for several days.

1 pound package of smoked sausage, sliced in rounds (I used applewood chicken by hillshire)

8 to 10 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 oz.) package colby jack cheese, cubed

1 cup milk

1 cup sour cream

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoons all-purpose flour

1 cup shredded cheddar cheese

2 tablespoons paprika

fresh parsley, for garnish

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onions. Toss to mix. Spray a 9x13 baking dish with cooking spray and pour in the potato sausage mixture. Sprinkle cubed cheese on top. 

In a saucepan combine milk, sour cream, butter, salt, pepper, garlic powder, flour and paprika. Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. Do not boil. Remove from stove and pour over potatoes and sausage. Sprinkle shredded cheddar cheese over top.

Cover with foil and bake in preheated oven at 375 degrees for 35 to 40 minutes or until potatoes are tender when stuck with a fork. Remove foil and bake for 15 more minutes until cheese starts to brown on top. Remove from oven and garnish with fresh parsley.

Makes 8 to 10 servings  

Enjoy! 

~ Farmgirl

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Clam Chowder

Clam Chowder

It's that time of the year that I start craving soup. This is the first of many that will be featured. This clam chowder didn't turn out looking like the original recipe but I'm sure it tasted just as good. Its a nice thick chowder and does not have the heavy clammy flavor that some chowders in cans do. If you have good eaters in your family you will need to double the recipe. As written this recipe makes 4 servings.

2 10oz. cans chopped or whole clams, chopped
1 bottle clam juice
4 strips bacon
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 potatoes, cubed
4 tablespoons butter
1/4 cup flour
1-1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste

Cook bacon until crisp in a large pot. Remove bacon and add to the bacon drippings the onion, celery, carrots and potatoes. Stir for a couple of minutes and add in the clam juice plus the juice from the 2 cans of clams (do not add clams at this point). Let simmer on medium heat until potatoes are tender.

While waiting add butter to a sauce pan and once melted add in flour and stir to combine well, add in milk and stir till it begins to thicken. Then add in the heavy cream. Continue to stir until it thickens up to a thin gravy consistency. Once potatoes are tender pour in cream mixture and stir to combine. Add in seasonings to taste, then add in clams and cook for 5 minutes longer.

Remove from heat and stir in crumbled bacon. Enjoy!

Original recipe Janet's Appalachian Kitchen

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