three cheese scalloped potatoes with italian sausage

By dette

I can't think of a better made-in-heaven marriage than the one between a creamy cheese sauce and layers of thinly sliced potatoes. Traditioanlly served as a side dish with roast, chicken or beef, scallopoed potatoes can become a one-dish dinner when sausage is added to the mix

Ingredients

• vegetable oil spray
• 3/4 c. (3oz) shredded extra sharp white Cheddar
• 3/4 c. (3 oz) shredded Gruyere
• 1/3 c. (about 2 oz) freshly grated Parmigiano-Reggiano
• 1/2 lb sweet Italian sausage, casings, removed and sausage crumbled
• 4 T. (1/2 stick) unsalted butter
• 1/4 c. all-purpose flour
• 1/2 t. dried thyme
• 2 t. kosher salt
• 1/2 t. freshly ground black pepper
• 3 c. milk
• 6 large baking potatoes, peeled and thinly sliced.
• 1/4 c. diced onion

Details

Servings 8

Preparation

Step 1

Preheat the oven to 400. Spray a 7 x 11" gaking dish witht he vegetable oil spray.
Combine the Cheddar, Gruyere and Parmigiano-Reggiano ina small bowl.
Heat a skillet over medium ehat and add the sausage. Cook for 6-7 minutes, utnil the sausage is no longer pink. Drain off the drippings and set the sausage aside.
Melt the butter in a medium saucepan. Whisk in the flour, thyme, 1 t. of the salt, and 1/4 t. of the pepepr. Gradually whisk in the milk. Bring the mixture to a boil and cook stiring for 2 mintues. Reduce the heat to a low simmer. The sauce should be thick.
Arrange half of the potato slices, overlapping them slightly, in the prepared dish. Sprinkle with the remaining 1 t. salt and 1/4 t. pepper. Scatter the onion and the sausage evenly over the potatoes, then top with half of the cheese mixture. Arrange the remaining potato slices over the top and sprinkle with the remaining cheese.
Pour the warm sauce evenly over the casserole and bake, uncovered, until the potatoes are tender, about 20 minutes. Let sit for 10 mintues before serving.