Brunch or Dinner Potato and Sausage Casserole


“People who love to eat are always the best people. – Julia Child”

One of the easiest recipes that I have made lately and a dish perfect for brunch or dinner, a simple sausage and potato casserole adapted from Julia Child’s recipe…as I was reading the recipe from the book the variation from Gratin De Pommes De Terre Aux Anchois the amount of potatoes just didn’t make sense to me (1/2 lb., 2 cups), I peeled, sliced, and par cooked 2-3 medium Idaho potatoes, enough to cover the bottom of a 9 x 9 baking dish plus a second layer.  


Now in the keeper files:  Serves 4


2/3 cup minced onions
2 tablespoon butter
1/2 lb. or about 2 cups sliced raw potatoes
14 oz. polish sausage
3 Eggs
1.5 cups whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Swiss cheese, not enough so I added more about 1/2 cup  (Emmentaler is what I had in the cheese drawer)
1 tablespoon utter

Preheat oven to 375º degrees.

Cook the onions slowly in the butter for five minutes or so, until tender, but not browned.

Drop potatoes in boiling salted water and cook for 5 – 8 minutes, or until barely done. Drain thoroughly.

Butter a baking dish, 9 x 9 inch baking dish. Spread half the potatoes in the bottom and tuck in sausage slices between potatoes.  Top the first layer with half the onions. Layer on more potatoes, sausage and onions.

Mix the eggs and milk. Pour over the potatoes and shake the dish to send liquid through the layers.

Spread on the cheese. Dot with butter.

Bake for 30 – 40 minutes in the upper third of the oven until top is nicely browned.