Beth's Sausage Potato Casserole Recipe | ENTERTAINING WITH BETH

Peel 3.5 pounds of russet potatoes.

Cut the potatoes in half and then into quarters.

Put the potatoes in a pot of water to boil.

In a large saute pan, add 1 tablespoon of olive oil.

Remove the casings from 4 sweet Italian sausages and add them to the hot pan.

Add 1 teaspoon of Italian seasoning to the sausage.

Brown the sausage, cutting it up with a wooden spoon until fully cooked.

Transfer the cooked sausage to a plate lined with paper towel to cool and drain.

Once the potatoes are ready, drain them.

Optionally, use a ricer to make the potatoes smooth.

Add 4 tablespoons of melted unsalted butter to the potatoes.

Add 1 cup of half and half (or 1 cup of milk and 2 teaspoons of salt) to the potatoes.

Beat the potatoes until fluffy and combined.

Add 0.5 cup of shredded mozzarella cheese and the cooked sausage to the potatoes and mix well.

Transfer the mixture to a low gratin dish.

Top with 1 cup of shredded mozzarella cheese.

Sprinkle with paprika and freshly cracked pepper to taste.

If preparing in advance, cover and refrigerate until ready to bake.

Preheat the oven to 425 degrees Fahrenheit.

Bake covered for 20 minutes.

Remove the foil and switch to broil for 1-2 minutes, watching closely until the cheese is browned and bubbly.

Garnish with freshly chopped Italian parsley before serving.

Equipment Needed

Spice Level:

Allergens