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Wild Mushroom & Sausage Scalloped Potatoes

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Wild Mushroom & Sausage Scalloped Potatoes

 

 

This is not your typical Scalloped Potatoes dish….as you know usually scalloped potatoes are served as a side dish…..not int his case.
 

Growing up in Slovakia scalloped potatoes where a comfort food served as main dish and it always had some meat product in it.
 

There are so many versions of Slovak Scalloped Potatoes or Potato & Sausage Casseroles (whatever you want to call it)…..it really depends on the taste of your family and of course food budget.
 

Over the years I tried many variation of this dish and it is always a hit.One of my favorite variations is WILD MUSHROOMS & SAUSAGE SCALLOPED POTATOES.

 

 

 

 

PRINTABLE VERSION:
 

Ingredients:

  • 4-5 Large Potatoes
  • 1 Onion (thin sliced)
  • 1 Tbsp Olive Oil
  • 1 Tbsp Caraway Seed
  • 1/4 cup Fresh Parsley (finely chopped)
  • 1 cup Dried Wild Mushrooms
  • 2 cups Farmer’s Sausage (cubed)
  • Paprika
  • 1 cup Low Fat Sour Cream
  • 1 Egg
  • 1/4 cup Butter
  • Salt
  • Pepper

STEP 1: Peel potatoes and slice them into 1/4″ rounds. Cook in salted water till they are almost done (al dente). Drain and set aside.Preheat the oven to 350F.

STEP 2: Put dried mushrooms into small bowl and cover them with water. Set aside.

STEP 3: In a skillet heat oil on medium. Add sliced onions and slowly caramelize them. When the onions start getting golden brown add cubed sausage and drained wild mushrooms.Add salt, pepper and paprika to taste. Saute for 2-3 minutes.

STEP 4: Grease with butter 13″ x 9″ deep casserole or baking dish. Spread half of potatoes evenly on the bottom. Season with salt, pepper and caraway seed.

STEP 5: Evenly spread onion, mushroom and sausage mixture on top f potatoes. Sprinkle with half of Parsley.

STEP 6: Cover with layer of remaining potatoes. Season with salt, pepper and caraway seed. Melt butter and pour it over potatoes.

STEP 7: Bake for 25 minutes.

STEP 8: Meanwhile in a bowl mix together sour cream and egg.

STEP 9: After baking for 25 minutes pour sour cream mixture over the potatoes and sprinkle with remaining parsley. Bake for another 10-15 minutes.

STEP 10: Broil on high for 3-5 minutes until top is golden brown and little crunchy. Let it rest for 5 minutes before serving.

 

Serve Wild Mushrooms & Sausage Scalloped Potatoes with side salad or pickles.

 

 

 

 

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This recipe is linked to these recipe exchanges:

FULL PLATE THURSDAYIT’S A KEEPER THURSDAY, ULTIMATE RECIPE SWAP THURSDAY, COOKING THURSDAY

 

 

Wild Mushroom & Sausage Scalloped Potatoes

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