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
Preheat the oven to 375F
Butter a medium sized casserole dish.
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
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.
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.
Pour hot milk mixture over potato layers and bake for about 1 - 1½ hours, until potatoes are tender and top is browned.
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/