Five Russet potatoes, peeled, boiled, thinly sliced
2-3 Zenner's Sausages of your choice, thinly sliced on the bias
1 ½ cups cheese
1 cup milk
2 tablespoons butter, oil or margarine
2-3 tablespoons flour
1 tablespoon dried parsley
Salt and Pepper
1 cup frozen green peas (optional)
Begin to simmer or low grill any uncooked sausage. Peel and boil potatoes until just cooked, then cool and thinly slice. Melt butter or margarine, or warm oil in sauce pan, then whisk in flour, turning heat up to medium or so until cooked, then slowly whisk in milk, salt and pepper and parsley until slightly thickened. Using square or rectangle glass or non-stick pan, layer potatoes, thinly sliced sausage, sauce and cheese, reserving half cup of cheese for top.
Bake 40-50 minutes at 375 degrees; broil top if a more rustic crust is desired, cover with foil until last ten minutes if less is desired.
Notes: This recipe can be customized to fit your taste and ingredients. With grilled Zenner's Italian sausage, one may use Parmesan or Romano cheese; with Zenner's Germans, Swiss; with Frankfurters or Cheddar Franks, cheddar; with grilled or steamed chicken sausage use whatever you like that complements the variety of chicken sausage you've selected. With Zenner's Louisiana Red Hots, Monterey Jack cheese would work well. Also, this recipe can be made using canola or olive oil, or a heart healthy spread; use more spread as they're often made with water. Low fat cheese is also an option. The addition of green peas to the layering helps turn this classic comfort food dish into a complete meal.
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Friday, September 23, 2011;)
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