Potato and Sausage Casserole

 

Tender potatoes simmered in milk for
a lovely warming casserole.

This 1870s recipe is based on a century-old recipe for Delmonico’s Potatoes. 

It is the foundation for Susan’s hearty casserole. The dish is not as sauced as traditional au gratin potatoes so the flavor of the vegetables really comes through. 

  SAMPLE SIZE – easily doubled or tripled 

 1 1/4 cup red or Yukon gold potatoes cut in 1/2 –inch dice 

 2 tablespoons butter 

 1/2 cup skim milk 

 1/4 cup grated cheddar cheese 

 1/4 cup fresh bread crumbs 

 For a hearty casserole stir in about 1/4 cup diced sausage such as Keilbasa, minced green peppers, and diced apples before topping with bread crumbs. 

 Melt the butter in a large skillet that has a cover. Add potatoes and stir to coat. 

 Add the milk, cover and reduce heat. Cook until potatoes are tender. Then remove the cover, and increase heat so milk comes to a boil. Continue to cook, stirring occasionally until the milk has completely cooked down and is coating potatoes. 

 Remove from heat and set aside. 

Lightly grease a 1-quart baking dish. Put in half the potatoes and layer with half the cheese, the rest of potatoes, the rest of the cheeses. Add sausage and green peppers if using. and top with the crumbs. 

Bake until heated through either in an over or a microwave. Serves 2. 

 Recipe from She Knew What She Wanted Book One in the Potluck Paradise Cafe series of Lake Livonia books on Kindle Vella