Kielbasa Cheesy Scalloped Potatoes

Happy Easter everyone! I hope we are all hanging in there. I am lucky to be able to still teach my students their voice lessons via Zoom and sing my heart out online (maybe too much?) as well as blog my food recipes here.

Today I am truly counting my blessings; I live near my parents so I can easily check in on them and I am right in the country so I can enjoy a lovely walk with my dogs daily. I am so grateful to essential workers for keeping my deliveries of mail, groceries, etc coming. I am grateful for the internet, which has kept me connected to work, friends and family. I am grateful to healthcare workers, for keeping us safe. I am grateful to my family, for keeping me sane.

From my table to yours, please enjoy some luscious comfort food and hopefully a day of peace.

Enjoy!

Ingredients:
1 pound kielbasa, cut into 1/4 inch rounds
3 white onions, sliced into 1/4 inch thick half moons
2 pounds of Yukon gold potatoes, sliced into 1/4 inch rounds
2 tablespoons olive oil
3 tablespoons butter, divided
2 cloves of garlic, minced
1/3 cup shredded cheddar
1/3 cup shredded Parmesan
1/3 cup shredded Pecorino Romano
1/4 cup shredded Swiss
1/4 cup seasoned bread crumbs
2 cups half and half
pinch cayenne
1 bay leaf
1 1/2 teaspoons salt
pepper to taste

Method:
Preheat the oven to 350 degrees F and butter and 9 by 13 inch casserole dish.

In a large skillet over medium high heat, preheat the olive oil. Add in the kielbasa and fry until golden brown. Remove with a slotted spoon and set aside.

Add the sliced onions into the kielbasa drippings; add 1/2 teaspoon salt, pepper and cayenne and saute until golden brown. Add the minced garlic and one tablespoon butter and cook until fragrant.

Add the onions, potatoes, kielbasa, cheeses, bay leaf and half and half into the casserole dish. Top with the bread crumbs and dot with remaining butter.

Bake in the oven for 35 minutes, until bubbling, golden brown, and the potatoes and easily pierced with a fork. Enjoy!

Comments

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