CHEESY SAUSAGE POTATOES
For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes-everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. -Linda Hill, Marseilles, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 252 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
AU GRATIN SAUSAGE SKILLET
Using frozen vegetables and a package of au gratin potatoes, I can get this satisfying stovetop supper on the table in no time. Even our oldest daughter, who can be a picky eater, loves it - and it is an excellent way of getting her to eat her vegetables. -Penny Greene, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage in oil until lightly browned; drain. Add potatoes with contents of sauce mix and water. Cover and cook over medium heat for 18-20 minutes or until the potatoes are almost tender, stirring occasionally. , Add vegetables; cover and cook for 8-10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese. Remove from the heat; cover and let stand for 2 minutes or until the cheese is melted.
Nutrition Facts : Calories 660 calories, Fat 47g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 2093mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
POTATO, "SAUSAGE" AND CHEESE GRATIN
A wonderful rich and creamy breakfast dish made with potato, sausage and cheese - a hearty dinner!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat soup and cheese product over medium heat, stirring frequently, until cheese is melted. Remove from heat. Stir in sour cream.
- In large microwavable bowl, microwave potatoes on High 3 to 4 minutes, stirring every minute, until thawed. Stir in broccoli, cut-up patties and soup mixture. Spread evenly in baking dish. Sprinkle with crushed croutons.
- Bake uncovered 40 to 45 minutes or until mixture is heated through and topping is golden brown.
Nutrition Facts : Calories 460, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 7 g, TransFat 1 g
BAKED RACLETTE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes in a medium pot, cover with water by one inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10 to 15 minutes, until the potatoes are barely tender when tested with a wooden skewer. Drain and cover with a kitchen towel to steam for 5 minutes. Cut in half lengthwise and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat in a large (12-inch) sauté pan, add the chorizo, and cook for 8 to 10 minutes, turning often, until browned. Drain all but a tablespoon of the fat from the pan, add the potatoes, and toss to combine with the chorizo and fat. Off the heat, stir in the wine, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Divide the sausage and potatoes among four gratin dishes. Arrange the raclette in one layer over the potatoes and chorizo. Distribute the thyme sprigs on top. Bake for 8 to 10 minutes, until the cheese is hot and bubbly.
- Remove the gratins from the oven, place the cornichons on top, and serve hot with the bread and mustard.
RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN
A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
- Lightly grease a heat resistant serving or baking dish.
- Boil the potatoes for about 20 minutes or until soft.
- At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
- Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
- Add the cabbage & chives to the mashed potatoes - gently mix together.
- Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
- Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
- This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
- This serves 4 people as an accompaniment and 2 people as a light luncheon dish.
SAUSAGE POTATOES AU GRATIN
A packaged potato mix gets special treatment when jazzed up with sausage and vegetables. "I enjoy serving this cheesy casserole with warm bread," informs Mary Akker, Ellsworth, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage and onion in oil until lightly browned; drain. Stir in the carrots, potatoes with contents of sauce mix, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes or until vegetables are tender. , Stir in broccoli; cover and cook 5 minutes longer or until heated through. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 687 calories, Fat 43g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 2223mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 6g fiber), Protein 27g protein.
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