Best 8 Creamy Scalloped Potatoes Kielbasa My Way Recipes

SCALLOPED POTATOES WITH SAUSAGE RECIPE

Steps:

• Preheat oven to 350 degrees. Wash and peel your potatoes.
• I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices. As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes. I split each one in half lengthwise; then sliced the halves into thin slices.
• Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice. Here's what I was working with:
• Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
• My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
• Heat up a skillet to medium high heat, and toss in the whole bunch.
• Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
• Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped". Heat the 2Tbs of butter in a medium saucepan over medium heat.
• Add in the flour once the butter has melted and is just beginning to bubble.
• Whisk the flour into the hot butter. It will become a thick bubbly paste. Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
• Be ready with your liquids. I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
• Slowly pour in some of the liquid and whisk. It will become a thick paste yet again.
• Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
• Whisk regularly for about 15 minutes or until thickened. I know this seems like it takes forever, but that's just the nature of cream sauces. Add in the spices and you're ready to layer up this bad boy!
• Butter the baking dish of your choice. I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
• Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
• Shingle on potato slices into a complete layer next.
• Sprinkle over about half of your browned kielbasa.
• Now for about one cup of shredded cheddar.
• Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese. Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
• Yum, yum, yum!
• It's insanely good!

ONE-POT KIELBASA CHEDDAR POTATOES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add sausage and onions. Cook 7 to 9 minutes, stirring occasionally, until sausage is lightly browned on edges.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in frozen peas; cook 3 to 5 minutes or until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Cheddar cheese and green onions; serve immediately.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

CREAMY SCALLOPED POTATOES

Steps:

• In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.

SCALLOPED POTATOES AND KIELBASA

Steps:

• Preheat oven to 375.
• Slice the potatoes thinly, the thinner the potatoes the faster it will cook.
• Cut the Kielbasa into bite sized pieces.
• In a casserole dish create layers. Start with the potatoes, then slice the butter and spread slices out, sprinkle flour over and salt and power then spread some Kielbasa bites out. I usually make 3 or 4 layers, but it can depend on how big your casserole dish is.
• Pour milk into the dish, it will settle at the bottom.
• Cover dish with foil and put in the oven.
• Bake for 1 hr 30 minute or until the potatoes are fully cooked.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F.
• Whisk Cooking Creme, milk and pepper until well blended.
• Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
• Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

CREAMY POTATOES 'N' KIELBASA

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until the potatoes are tender.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Peel and thinly slice the raw potatoes.
• Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
• Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
• Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
• The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
• I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.