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.