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Home » Entrees, Loudon

Scalloped Potatoes with Miles Smith Farm Kielbasa

By Helen Brody (October 25, 2015)

This simple to prepare casserole can be made the day before. If refrigerated, bring to room temperature before baking. Left overs heat up well and are great for breakfast or lunch. Serve with a vibrant green vegetable for the addition of color.

2 tablespoons vegetable oil1-2015-10-13 19.32.59
2 medium onions, peeled and sliced
1 pound Miles Smith Farm Beef Kielbasa, sliced 1/4″ thick
2 medium Yukon Gold potato (3/4 pound), sliced 1/4″ inch thick (about 3/4 pound)
1 cup whole milk
1/2 cup whole milk
2 tablespoons flour
ground pepper to taste
1 cup grated cheese, lightly packed (swiss or cheddar)

Preheat oven to 350 degrees. In a 10-12 inch oven proof skillet, saute onions in oil for five minutes until soft. Brown Kielbasa with onions (10 minutes). Add potatoes, making sure the slices are separated. Add a bit of ground black pepper and stir mixture gently over heat. (10 minutes). Potatoes will cook further in the oven. While Kielbasa mixture is cooking, heat 1 cup milk in small sauce pan. Whisk flour into remaining 1/2 cup of milk, making sure there are no lumps. Add flour-milk mixture to simmering milk and stir constantly until mixture coats a wooden spoon. Add a bit of more pepper to sauce, if desired. Pour over Kielbasa mixture and top with grated cheese. Bake for  30 minutes, or until potatoes are tender. If a bit browner top is desired, put under pre-heated broiler for a few moments.

Servings: 4

 

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