Substances
5 or 6 russet potatoes
1 inexperienced bell pepper, diced
1 white onion, diced
1 teaspoon of salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons flour, all-purpose
1 ½ cups of milk
1 cup bitter cream
3 ½ cups cheese, Cheddar or Monterey Jack, grated
1 pound chopped sausage, seasoned to your choice or use breakfast sausage
¼ cup butter
Parsley, to garnish after cooking
Directions
Preheat oven to 375*
Place the sliced potatoes in a pot of boiling water. Prepare dinner 8 to 10 minutes
Drain and put aside
Whereas the potatoes cook dinner, brown the sausage in a skillet over medium-high warmth
Place the potatoes, sausage, bell pepper and onion in a greased 9×13 baking dish
Sprinkle with 2 cups grated cheese and put aside for now
In a medium saucepan, mix milk, bitter cream, salt, pepper, garlic powder, onion powder and flour
Prepare dinner over low warmth till thickened, stirring continuously. Do not let it boil!
Pour this sauce over the potato combination within the baking dish
Stir flippantly to let the milk combination sink to the underside of the dish
Bake for half-hour, uncovered.
Take away from the oven and canopy with aluminum foil and bake for one more 20 minutes.
When the potatoes are fork tender, the dish is completed.
Garnish with parsley and serve
Take pleasure in!
Vitamin Data:
YIELD: 6 SERVING: 1
Quantity per serving: CALORIES: 940 | TOTAL FAT: 65g | SATURATED FATS: 32g | TRANS FAT: 2g | UNSATURATED FATS: 26 g | CHOLESTEROL: 175mg | SODIUM: 1698mg | CARBOHYDRATES: 52g | FIBER: 5g | SUGAR: 9g | PROTEIN: 37g
