Potato Goat Cheese Gratin Casserole w/hot Italian Sausage.

By FoodieGirl1

I adapted this Emeril potato gratin recipe using more goat cheese, more garlic and spices, and hot italian sausage. Yum!

Ingredients

• 1 tablespoon unsalted butter
• 1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
• 3 teaspoon minced garlic
• 10 ounces goat cheese, crumbled
• Salt and freshly ground black pepper (to taste...I think the more the better)
• 2 cups heavy cream
• 2 lbs Hot Italian Sausage (preferably in patties, otherwise remove from casings)

Preparation

Step 1

Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.

Cook sausage in pan, drain fat, and set aside.

Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic, 1/3 of the goat cheese, and Season with salt and pepper. Then spread half the sausage in a layer. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. spread the other half of the sausage. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.

Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.