Potatoes And Sausage Au Gratin


5 or 6 Russet Potatoes

1 green bell pepper, diced

1 white onion, diced

1 tsp salt

½ tsp black pepper

1 tsp onion powder

1 tsp Garlic powder

1 tbsp Paprika

3 tbsp flour, all purpose

1 ½ cups milk

1 cup sour cream

3 ½ cups Cheese, Cheddar or Monterey Jack, shredded

1 pound ground sausage, seasoned as your favorite or use breakfast sausage

¼ cup butter

Parsley, for garnish after cooking


Preheat the oven to 375*

Place sliced potatoes in a pot of boiling water. Cook for 8 to 10 minutes

Drain and set to the side

As the potatoes are cooking, brown the sausage in a skillet over medium high heat

Put the potatoes, sausage, pepper and onion in a greased 9×13 baking dish

Sprinkle with 2 cups of shredded Cheese and set to the side for now

In a medium saucepan combine the milk, sour cream, salt, pepper, garlic powder, onion powder and flour

Cook on low until thickened, stirring constantly. Do Not let this boil!

Pour this sauce over the potato mixture in the baking dish

Stir slightly to let the milk mixture get down to the bottom of the dish

Bake for 30 minutes, uncovered.

Remove from the oven and cover with foil then bake for another 20 minutes

When the potatoes are fork tender, the dish is done

Garnish with parsley and serve


Nutrition Information:


Amount Per Serving: CALORIES: 940 | TOTAL FAT: 65g | SATURATED FAT: 32g | TRANS FAT: 2g | UNSATURATED FAT: 26g | CHOLESTEROL: 175mg | SODIUM: 1698mg | CARBOHYDRATES: 52g | FIBER: 5g | SUGAR: 9g | PROTEIN: 37g

See also  Chicken stew