Sausage and Potato Skillet Casserole with Gruyere Cheese
Sausage and Potato Skillet Casserole with Gruyere Cheese
Ingredients
-
10 to 12
New Potatoes, roughly 1 pound, cut into large pieces
-
1
package
(13.5 ounce) JOHNSONVILLE® Fully Cooked Sausage, cut into ¾-inch slices (favorite flavor)
-
4
tablespoons
butter
-
3/4
cup
all-purpose flour
-
1
cup
heavy cream
-
2
ounces
Gruyere cheese, finely grated
-
pinch of salt
-
2
tablespoons
olive oil
-
1
teaspoon
fresh thyme
-
1
tablespoon
fresh rosemary
-
salt and pepper, to taste
REVIEWS
Directions
-
Bring water to a boil in a medium pot. Add potatoes and cook until just softened and tender. Remove from heat and drain.
-
While potatoes are cooking, use a deep skillet over medium heat lightly brown Sausages, about 5 minutes. Remove from skillet onto clean plate. In same skillet, add butter and flour. Reduce heat to medium low. Stir to make a roux. Pour in heavy cream and stir until thickened, about 10 minutes. Add in grated cheese, thyme, rosemary and salt. When smooth and thick, remove sauce to clean bowl.
-
Return sausage, cheese sauce and potatoes to skillet and stir to combine. Season as needed with salt and pepper.
-
If desired, top with additional grated Gruyere.