Smoky Andouille Scalloped Potatoes
Author: 
 
Creamy, smoky with a tiny bit of heat. A great one dish meal!
Ingredients
  • 1 Large Onion, sliced (I cut the large rings into quarters)
  • 3 T. Butter
  • 3½ T. Flour
  • Salt & Pepper
  • 1½ c. Milk
  • ½ c. Chicken stock or broth (make a little with bouillon)
  • 3-4 Medium Potatoes, washed
  • ½ pound good smoked andouille sausage
Instructions
  1. Preheat the oven to 375F
  2. Butter a medium sized casserole dish.
  3. Split the sausage lengthwise, then cut into ½ inch thick slices. Saute for about 5 minutes, stirring occasionally, just to render out the worst of the fat and brown it a little. Drain on paper towels
  4. Scrub or peel potatoes into thin slices and layer them in the casserole dish, followed by a layer of onions, then a layer of sausage, then cheese if you wish. Repeat.
  5. In a saucepan over medium heat, melt butter. Whisk in the flour. Stir and cook for a minute. Whisking quickly, slowly add the milk and stock. Keep whisking while heating until it comes to a simmer and mixture thickens. Season to taste with salt and pepper.
  6. Pour hot milk mixture over potato layers and bake for about 1 - 1½ hours, until potatoes are tender and top is browned.
  7. Let stand for 15 minutes or so for sauce to thicken.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/smoky-andouille-scalloped-potatoes/