Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

September 25, 2012

Sausage and Potato Casserole

This makes a lasagna pan's worth of food, or 2 smaller casseroles.

4-6 lbs of potatoes, peeled and sliced.
1 onion, diced

1/2 lb cream cheese or nuefchatel
1/2 lb of queso fresco **
1/2 lb farmer's cheese
2-4 TBS prepared mustard
4 TBS coconut oil
4-6 TBS gelatin
2 eggs
8 TBS cane sugar
Sea Salt, a lot.....2 TBS?
Cream of tartar as needed

1 lb Sausage, bite sized

  1. Prep potatoes and onions and set aside
  2. Combine sauce/filling ingredients until smooth.
  3. Correct seasoning, should be slightly saltier/zestier than needed as the potatoes will neutralize some of the taste when it's all cooked together.
  4. Combine sauce with potatoes and onions and pour into a coconut oil greased pan/s.
  5. Add bite sized sausage evenly over the top.
  6. Cook for about an hour at 350*-375*, cover, if needed to prevent burning.  
  7. Check for softness of middle potatoes.  Adjust cooking time as needed.
  8. Cool for about 20 minutes and serve.

This was a big hit the first time around.  It doesn't reheat well, as is. I used the leftovers as a soup by adding broth, some tomatoes and a little extra gelatin and salt. Traveled very well in my thermos. Fabulous!

**Queso fresco is ricotta-ish, without the additives usually found in commercial ricotta.

Hunk of Meat Monday 
Hearth and Soul Hop 
Fat Tuesday

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