Creamy Scalloped Potatoes Kielbasa My Way Food

CREAMY SCALLOPED POTATOES & KIELBASA -MY WAY

Steps:

• 1. In a medium skillet over medium - high heat, add oil - once hot, add the kielbasa & onions, stirring occasionally - you want the sausage to start caramelizing and the onion to soften. Set aside.
• 2. Peel, wash and slice potatoes. Can do ahead, keep in cold water. You could par cook these now too, to cut down baking time, if using a harder potato- such as Russets. I usually will boil 10 - 15 minutes to soften some.
• 3. Start sauce: In a medium saucepan over medium heat- melt butter and once melted add the flour...whisk to make a paste and continue cooking for at least a 1 minute to remove the flour taste. I usually stir for 1 1/2 min.
• 4. Add the broth slowly and whisk as adding, making sure there are no lumps. Now add the cream and milk - then seasonings. Stirring often until you have a thickened white sauce. Taste now, and see if needs more seasonings.
• 5. In a 4 quart casserole. Ladle enough sauce to cover the bottom of the dish. Next, layer half the potatoes, then half the kielbasa and onion mixture. Next half the cheese.
• 6. Repeat layer of sauce, potatoes, kielbasa and end with cheese. ( you will need to push potatoes some into the white sauce). When cooking the sauce will cover the potatoes. So don't worry.
• 7. Cover and bake in a 350 degree oven for 45 minutes. Then, remove foil and continue baking for 40 minutes longer or until potatoes are fork tender.
• 8. Serve along side of your favorite vegetable and maybe a nice slice of crusty bread. Enjoy!

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

CREAMY POTATOES 'N' KIELBASA

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

SCALLOPED POTATOES AND KIELBASA

Steps:

• Preheat oven to 375.
• Slice the potatoes thinly, the thinner the potatoes the faster it will cook.
• Cut the Kielbasa into bite sized pieces.
• In a casserole dish create layers. Start with the potatoes, then slice the butter and spread slices out, sprinkle flour over and salt and power then spread some Kielbasa bites out. I usually make 3 or 4 layers, but it can depend on how big your casserole dish is.
• Pour milk into the dish, it will settle at the bottom.
• Cover dish with foil and put in the oven.
• Bake for 1 hr 30 minute or until the potatoes are fully cooked.

KIELBASA, ONION AND POTATO SCALLOP

Steps:

• In 12x8x2" baking dish, mix potatoes, sauce mix, boiling water, butter and milk.
• Stir in onion.
• Place sausage on top.
• Bake in preheated 400 degree oven 30 to 35 minutes until potatoes are fork tender.
• Let stand 2 to 3 minutes.