Rosemary Potato and Sausage Supper Dish

Rainy days call for comfort food like this creamy potato and sausage dish.  
Add a salad or vegetable and you have a satisfying meal.
The rosemary and mushrooms offer a tantalizing flavour change from ordinary scalloped potatoes.



























  • 5 medium potatoes, peeled and thinly sliced
  • 1 medium sized onion, thinly sliced
  • 2 tablespoons butter 
  • 2 cups sliced fresh mushrooms
  • 1 link garlic sausage, skin removed and sliced into 1/4 inch slices.
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1 tablespoon fresh rosemary, (strip leaves from stem and chop finely)
  • 1 1/2 cups grated cheese ( I used a mixture of cheddar and mozzarella)
  1. Butter a 9x13" glass or pottery baking dish.
  2. In frying pan, saute' onions  in 1 tablespoon of butter until caramelized.  Set aside.
  3. In the same pan, add another tablespoon butter and saute' mushrooms.  Set aside.
  4. Make a white sauce : melt butter in microwavable bowl or in a saucepan on the stove.
  5. Add flour and blend well.  
  6. Add milk a little at a time, mixing until smooth.
  7. Microwave one minute at a time, stirring until it thickens. Or stir constantly on stove until thickened.
  8. Add rosemary and salt and pepper to taste.  Stir well.
  9. Using 1/2 of the potatoes, make a layer of sliced potatoes.  
  10. Top the potatoes with all of the onions and mushrooms.
  11. Cover with a layer of sausage slices and ladle half the sauce over it all.
  12. Top with the rest of the potatoes and arrange the remaining sausage slices on top.
  13. Cover with the rest of the sauce and top with grated cheese.
  14. Bake in 350º oven for 1 hour or until potatoes are done.


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