Sausage Potato Bake

Entrees | 0 comments

Shared By: Pat Rudolph in 25 th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 3 pounds potatoes, halved and thinly sliced
  • 1 kielbasa, thinly sliced
  • 2 cups shredded parmesan
  • 1 teaspoon salt
  • 4 sprigs parsley
  • 1 sprig oregano (may use dried)
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 Tablespoons butter
  • Sea salt to taste
  • 1 cup heavy cream
  • Freshly ground pepper


  • Heat oven to 375°
  • Put potatoes in a large pan with milk to barely cover potatoes, 1 Tablespoon butter and salt
  • Bring to a boil, turn down the heat and simmer until the potatoes are just tender (about 20 minutes)
  • Grease a 9 x 13  inch baking dish with 1 Tablespoon butter
  • Mix cheese and cream in a bowl
  • Spread half the sausage and half the potatoes in the dish, and then cover with half the cheese mixture
  • Repeat
  • Bake until golden, 50-60 minutes


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