A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 10 servings. 1 pound ground sausage, cooked 1 cup heavy cream ½ cup whole milk 1 tablespoon fresh sage, minced 1 tablespoon fresh garlic, minced 8 ounces

Madison County Championship Rodeo

Yield: 8 to 10 servings. 1 pound ground sausage, cooked 1 cup heavy cream ½ cup whole milk 1 tablespoon fresh sage, minced 1 tablespoon fresh garlic, minced 8 ounces

Rosemary and Goat Cheese Strata

Yield: 8 to 10 servings. 1 pound ground sausage, cooked 1 cup heavy cream ½ cup whole milk 1 tablespoon fresh sage, minced 1 tablespoon fresh garlic, minced 8 ounces

Yield: 8 to 10 servings.

1 pound ground sausage, cooked
1 cup heavy cream
½ cup whole milk
1 tablespoon fresh sage, minced
1 tablespoon fresh garlic, minced
8 ounces cream cheese, softened
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper
Freshly grated nutmeg to taste, approximately 1/8 teaspoon
1½ pounds russet potatoes, peeled and sliced very thin
½ teaspoon salt, divided
1 cup sharp white Cheddar, shredded
¼ cup grated Parmesan
1 tablespoon unsalted butter, cubed

Preheat oven to 400°. Coat a 2-quart baking dish with butter. In a saucepan, combine cream, milk, sage, and garlic, and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low, add cream cheese, and stir until cheese has melted. Season with ½ teaspoon of the salt, pepper, and nutmeg, and simmer 10 minutes. Set aside.

Layer half of the potatoes in the prepared dish, making sure to get into the corners; season with ¼ teaspoon salt. Evenly distribute half of the cooked sausage over potatoes. Pour half of the cream mixture over sausage; top with half each of the Cheddar, Parmesan, and butter. Repeat layering, then cover dish with foil.

Bake casserole for 50 minutes; remove foil and continue baking until cheese is golden brown, about 10 to 15 minutes more.

This story was published on Dec 16, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.