Scalloped Potatoes With Smoked Sausage

Ingredients

• 2½–3 lbs potatoes (Yukon Gold or Russet), thinly sliced

• 12–14 oz smoked sausage (kielbasa or andouille), sliced into rounds

• 1 small onion, thinly sliced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (warm)

• 1 cup heavy cream

• 1½ cups cheddar cheese, shredded

• ½ cup Parmesan cheese, grated

• 2 cloves garlic, minced

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp paprika (smoked paprika is great here)

• ½ tsp dried thyme (optional)

Instructions

1. Prep & preheat
   Preheat oven to 190°C / 375°F. Grease a baking dish.

2. Brown the sausage
   In a skillet over medium heat, cook sausage slices until lightly browned. Remove and set aside.

3. Make the sauce
   In the same skillet, melt butter. Add onion and cook until soft (3–4 minutes).
   Stir in garlic and cook 30 seconds.
   Sprinkle in flour and cook 1 minute.

4. Cream it up
   Slowly whisk in milk and cream. Cook until slightly thickened.
   Stir in salt, pepper, paprika, thyme, cheddar, and Parmesan until smooth.

5. Layer it
   Arrange half the potatoes in the baking dish.
   Top with half the sausage and pour over some sauce.
   Repeat layers, finishing with sauce on top.

6. Bake
   Cover tightly with foil and bake 45 minutes.
   Uncover and bake 20–25 minutes more until potatoes are tender and top is golden.

7. Rest & serve
   Let sit 10 minutes before serving so it sets up nicely.