LUCY BURDETTE: Didn't it make your mouth water the other day when our friend Pat Kennedy talked about sausage and potato casserole? This week she not only agreed to make it for this blog, she invited us to share it! So here she is again...thanks Pat!
PAT KENNEDY: This recipe is from the
The French Chef Cookbook by Julia Child -- a compendium of the
recipes she demonstrated on her first PBS television show. I always say
that I learned to cook watching her because I made at least one thing
from the show every week. This is not a low-calorie
dinner, more of a comfort food dish. But as Julia said, “If you’re
afraid of butter, use cream.”
3 cups sliced, previously boiled potatoes
(about
1 pound -- use a waxy potato such as a red-skinned potato NOT baking
potatoes. You can also buy the peeled and pre-sliced potatoes frozen.
But cook those potatoes until they are just fork tender. )
1 cup minced onions, slightly cooked in butter
1/2 pound of Polish Sausage (Kielbasa) (more for the side dish)
(I always heat more sausage and serve it alongside the potato casserole.)
3 large eggs
1 1/2 cups light cream
1/4 teaspoon salt
1/8 teaspoon pepper
¼ cup Swiss cheese
(You can also use Emmenthaler or even Cheddar – you want a cheese with flavor)
1 tablespoon butter
METHOD
1.
Preheat the oven to 375 degrees
2.
Lightly grease (PAM spray) a 10” pie plate
3.
Arrange layers of potatoes, onion, and sausage in the pie plate
4.
Blend eggs, cream, salt and pepper in bowl; pour over potatoes/onions/sausage in the pie plate
5.
Sprinkle top with cheese
6.
Bake in upper third of preheated oven for 30-40 minutes or until top has nicely browned
Mmmmmm, it was delish!
