Tonight's new recipe was a much bigger hit. In fact, I got the green light from Hero to try it again with chicken instead of sausage. (He'd rather I not cook sausage at all, but Mama loves sausage so he tolerates it on occasion.) When I first came across this recipe in a grocery check out recipe magazine there was an ingredient and a step that threw me off for a bit, but it proved to be a pleasant surprise. As always, my thoughts, and changes to the recipe are in red. Since I doubled the recipe that is the way I will share the recipe with you.
Potatoes and Sausage
- 1 pkg. Kielbasa, sliced into 1-inch pieces, I like to use the skinless variety
- 1 medium onion, cut in half and sliced
- 1 medium sweet bell pepper, cut into 1" pieces, I completely forgot this ingredient and it still tasted delicious
- 8 red potatoes cut into fourths, I left the peels on, removing any eyes or blemishes on the potatoes
- 4 cloves of garlic chopped
- 4 TBsp olive oil, I just used the canola I had in the cupboard
- 1/4 tsp salt, I didn't measure and I probably put in closer to 1/2 tsp
- 1/4 tsp ground black pepper, again, I didn't measure and probably used closer to 1/2 tsp
- 1 TBsp of dried thyme, I didn't measure this either, just eyeballed it in my palm
- 1 TBsp of dried rosemary, I didn't measure this either, just eyeballed it in my palm
- 1/2 C. heavy cream
- Preheat oven to 375F.
- I used a mortar and pestle to crush up my dried herbs.
- Mix all the ingredients, except for the cream, in a bowl. Then pour into a greased 2-qt. casserole dish.
- Bake covered for 45 minutes.
- Stir in the cream, mix well, continue to bake for another 10-15 minutes until potatoes are cooked and most of the cream is incorporated.
This casserole fed my family of three with some left overs. Meghan and I each had a small portion, while Hero had a couple of servings. I think this would feed a family of six with no left overs, but be sure to have plenty of sides just in case. The next time I make this I think I will substitute the sausage for cut up chicken breasts, and I will try using my favorite seasoning, Cavender's Greek Seasoning.