Sometimes I want to indulge in cheese and potatoes and meat. So I do! When I need creamy and salty and easy all combined into one pan, I turn to my cheesy scalloped potatoes recipe and I add kielbasa (aka the best sausage there there, period, except for maybe chorizo, breakfast sausage, salami, italian sweet sausage, italian spicy sausage, pepperoni….. ok, all sausage is incredible. Ground meats and spices stuffed into a casing? Yasssss please).
This is the meal to turn to when you need to celebrate or commiserate; when you land the gig or flub the call back, when you get a new student or no one returns your emails, when you win the competition or the you don’t even place, when times are good or times are bad- this is the meal that will reward you or soothe you. Pair it with your favorite glass of wine and you have a meal that will warm your soul.
1 pound sliced kielbasa
1/4 cup butter
1 large sweet onion, diced
2 cloves garlic, minced
1/4 cup flour
2 cups whole milk
1 cup low sodium chicken broth
1 bunch thyme
thinly sliced deli swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds waxy potatoes, sliced 1/8 inch thick
1/2 cup Italian seasoned panko breadcrumbs
2 tablespoons melted butter
1/2 cup shredded italian cheese blend
1/2 cup grated parmigianno reggiano
Preheat the oven to 350 degrees F.
In a sauce pan over medium heat, melt the butter. Saute the kielbasa for 2 minutes each side, until browned, and set aside. Add the onion and garlic and cook until the onion is softened, about 3 minutes. Add the flour and cook another 2 minutes.
Add the milk and sock slowly and whisk constantly to avoid lumps. Once all the liquid is added, and the thyme and bring to a simmer and cook until thickened. Add in the salt and pepper. Fish out the thyme stems.
Grease a 9 by 13 inch baking dish. Place 1/3 of the potatoes in the bottom; season well with salt and pepper. Add a 1/3 of the cream mixture on top. Add a layer of swiss cheese slices then kiellbasa slices. Repeat the layers 2 more times.
Mix the butter, breadcrumbs and cheeses Sprinkle on the top of the casserole.
Cover with foil and bake for 45 minutes. Uncover and bake another 40 minutes of until golden brown and the potatoes are tender with pierced with a fork.