Sausage Scalloped Potatoes

Name: Sausage Scalloped Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley, optional; 473 milliliters milk; 59 milliliters chopped onion; 0 teaspoons pepper; 454 grams Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/4-inch slices; 710 milliliters medium red potatoes, halved and thinly sliced; 1 teaspoon salt

You can never have too many side dish recipes, so give Sausage Scalloped Potatoes a try. This recipe serves 6. One serving contains 368 calories, 14g of protein, and 28g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, flour, potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. Easter will be even more special with this recipe.

Instructions

Place sausage in a microwave-safe bowl. Microwave, uncovered, on high for 3 minutes.

Ingredients you will need

Sausage

Equipment you will use

Microwave

Bowl

Drain and set aside.

Place butter in a 2-1/2-qt. microwave-safe dish.

Ingredients you will need

Butter

Equipment you will use

Microwave

Heat on high for 45-60 seconds or until melted.

Whisk in flour, salt and pepper until smooth. Gradually whisk in milk. Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Milk

Equipment you will use

Microwave

Whisk

Stir in potatoes and onion. Cover and microwave on high for 4 minutes; stir.

Ingredients you will need

Potato

Onion

Equipment you will use

Microwave

Heat 4 minutes longer. Stir in the sausage. Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through. Stir.

Ingredients you will need

Potato

Sausage

Let stand, covered, for 5 minutes.

Sprinkle with parsley if desired.

Ingredients you will need

Parsley