Ah comfort food! We seem to be having a pretty mild winter here in Seattle – so far no snow other than in the mountains; not too bad on the rainfall (although Seattle Weather blog shows stats that February was wetter than normal – me I just don’t believe it!) Even the wind has been pretty cooperative except for an occasional day here and there that was a little more than “gusty winds”. But as everyone observes every morning on the national news, the majority of the rest of the country is facing some pretty severe weather and it doesn’t seem to be letting up anytime soon. Several of my friends and readers on the East Coast have written asking for a good “comfort food” recipe – one that they might even have the goods stocked already in their pantry and refrigerator. And this recipe does just that. To all my friends on the East Coast who are bundled up, sitting around the fireplace as the furnace has gone out, shoveling snow each morning and night, or have just plain run out of “hot and hearty” dishes to prepare, this one is for you! Stay warm my friends!
Scalloped Potatoes with Link Sausage
4 large russet potatoes
1 medium yellow onion, finely diced
1 Tbl Kosher salt
2 Tbl dried parsley
2 cups white cream sauce
14 pork sausage links
Dash of Paprika
1. Peel and slice potatoes (use a mandolin if you have it, for even thickness of slices) and drop the slices into a bowl of cold water for about 15 minutes. Lightly rinse the slices and spread them out on a cookie sheet lined with paper towels. Place 2 or 3 paper towels on top and lightly pat dry the slices.
2. Butter a 2 or 3 quart casserole dish and add your first layer of potato slices on the bottom. Pour 1/3 of the cream sauce on top, sprinkle some salt, parsley, and 1/3 of the diced onion. Then add a 2nd layer of potato slices, sauce and salt/parsley/onion. Lastly add the 3rd layer of potatoes on top of that and again pour cream sauce and salt/parsley/onion. Do a light sprinkle of paprika across the top layer.
3. Place the scalloped potatoes in a 400 degree oven and bake for 30 minutes. Then remove pan from oven and lay the 14 links on top of potatoes and back into the oven for another 30 minutes. Remove from oven, turn over the sausage links, raise the oven temperature to 425 degrees and finish cooking for another 20 minutes. Scalloped potatoes will be golden and crusty on the edges and the link sausage will be nicely browned. Not too much effort needed for this recipe, just patience as it cooks in the oven.