Do you enjoy the flavors of scalloped potatoes? Me, too! So, guess what happens when you add tasty smoked sausage to the mix? The flavor goes through the roof! These potatoes are truly very creamy and the sausage does kick the flavor factor up quite a bit. I really enjoyed eating this yummy casserole and I know that you and your family will, too 🙂 In fact, my granny asked me for the recipe!
Usually, it’s me asking granny for recipes!
5 lb russet potatoes, washed, peeled and sliced thinly
1 1/2 ropes of Eckrich smoked sausage –other brands still taste good, but not as good!
1/2-3/4 c Land O Lakes pure butter (margarine will work, but not as good) if you do not have a full 1 1/2 links of sausage, you could use the larger amount of butter.
3/4 c Gold Medal all-purpose flour
1 can(s) PET evaporated milk
Morton salt and pepper (desired quantity)
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 (ususally 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).
*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!
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.
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Quick Tip: Enjoy this casserole as an entree or a savory side.