I was skimming through pinterest for some father's day recipes when I happened across this recipe that was published in Sunset back in 2004. Since I've gotten my appetite back, this sounded like the perfect dish to get back into the swing of cooking real meals. It really is more fall than summer, but I can't resist some potatoey goodness when I see it.
I decided to lighten it up and make a milder version to reduce some of the guilt of eating scalloped potatoes in June, and because my kids aren't into the spice. It's not a light dish per se, but it isn't as rich and decadent as the original. It is addicting though. I've been dreaming about the leftovers all day. And my boys, who generally detest anything with potatoes that isn't a french fry (because they're weird) kept saying, "Wow, Mom, these are actually really good!" which I will take as a compliment and a minor miracle.
Part of the success of this recipe is using fresh sausage - not precooked - so that you don't end up with something rubbery and chewy in the end. That would be sad.
Skillet Sausage and Scalloped Potatoes
4-6 fresh italian chicken sausages (one for each person you're serving)
1 tablespoon of butter
1 tablespoon of olive oil
1 onion, thinly sliced
5 garlic cloves, smashed and minced
3 lbs yukon gold potatoes, thinly sliced (about 1/4" thick)
1 cup half and half
1/2 cup sour cream
1 1/2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup fresh italian flat leaf parsley
Melt butter in the skillet and sear sausages on all sides. Remove sausages from the pan and set aside.
Reduce heat to medium, add in olive oil, onions and garlic and stir occasionally, until onions are tender, about 5-8 minutes.
Add half and half, sour cream and broth to the skillet and whisk or stir until smooth. Add in potatoes and bring to a simmer. Reduce heat and simmer gently for about 15 minutes, stirring occasionally, and gently so as to not break the potatoes.
Meanwhile, preheat the oven to 375 degree F. When done simmering, place sausages on top of the potatoes in the skillet and bake in the oven for 40-45 minutes, until potatoes are cooked through and everything is golden brown on top. Remove and let cool for about ten minutes. Sprinkle with fresh parsley and serve.
Perfect with a big green salad and good company. Enjoy!
I'm going to go eat some leftovers.