Sausage And Potato Casserole

By cdrier

Ingredients

• 2 tbsp. vegetable oil
• 1/2 lb. bacon, diced
• 1 lb. driers summer sausage thinly sliced
• 1 small onion, chopped
• 2 tsp. sweet paprika
• 3 lb. baking potatoes, peeled and cubed
• 1 bay leaf
• salt and freshly ground black pepper
• 2 tbsp. all-purpose flour
• 1 quart water
• 1 to 2 tbsp. seasoned salt
• 6 tbsp. finely chopped fresh parsley
• 4 large garlic cloves, finely chopped
• 2 c. sour cream

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F. In a large skillet, heat the vegetable oil over medium-high heat. Add the bacon, sausage, and onion, and cook, stirring, until the onion is soft and the meats are sticking to the pan, about 5 minutes. Don’t worry if the meats stick to the bottom of the pan because you will deglaze the pan later. Season with the paprika, stir, and add the potatoes and bay leaf. Season with salt and pepper. Dust with the flour, stir well, and pour in the water, scraping the bottom of the pan with a wooden spoon to de-glaze it. Taste the broth and add as much seasoned salt as you like. Bring the liquid to a gentle boil over medium-high heat, then carefully transfer the contents of the skillet to a 12 x 9 x 2-inch baking casserole. Bake uncovered until the potatoes are very tender, about 1 hour. Add the parsley, garlic, and sour cream, stir to blend well, and bake until bubbling, about 15 minutes. Serve hot.