Ingredients
About 8-10 medium sized yellow potatoes (you can use any type potato, I just prefer the smallish yellow ones with thin skin, so you don’t have to mess with peeling them beforehand) – roughly diced into about 1 1/2″ pieces.
Diced white onion – about half an onion
1 packaged beef smoked sausage, sliced into pieces
Medium and/or Sharp Cheddar Cheese (I like Tillamook brand for flavor) – about 1 1/2 cups shredded by hand – shred a little extra or reserve some for topping
About a quarter stick of butter total (divided as you prep)
About a quarter cup all purpose flour
About 3/4 cup whole milk
About a quarter cup sour cream
Salt and pepper, about a tsp each – or to taste.
Instructions
1. Dice potatoes and par-boil so they are just fork-tender, drain and reserve back in warm pot.
2. Add sliced sausage pieces and diced white onion to a small skillet with about a tbsp butter. Saute til sausage and onion begin to brown. Turn off heat and reserve sausage/onion mixture.
Shred the cheddar cheese and set aside to use in your “roux.”
3. In medium-sized deep skillet or saucepan, add a tbsp or 2 of butter and heat til it simmers – add in the flour and whisk constantly for a minute or two, til it starts to turn golden in color. Add milk and continue stirring while your “roux” thickens up to a gravy like consistency. Season to taste with salt and pepper.
Once roux is thickened to a gravy consistency, turn off the stove heat and add shredded cheese, stirring til it blends thoroughly into the roux. Add sour cream and whisk/stir til blended.
4. Add reserved potatoes and reserved sausage/onion mixture to a buttered casserole dish and mix around til potatoes and sausage is evenly distributed. Pour cheese sauce over the potato/sausage mixture and top with a little extra shredded cheese.
5. Bake in 400 degree oven for about 25 minutes or til cheese on the top is nice and golden-brown. If not brown enough for you, broil for a minute until golden.
Serving suggestions – I usually just serve this with steamed mixed veggies (broc/cauli/carrots) or green beans. So easy and filling!
Everyday at the 4J 